Tart Dough

Grams/ Weight Measurement
Yield = 1 8” tart shell

200 g Nextjen All Purpose Baking Blend (flour)
70 g icing sugar
90 g cold butter (cubed)
1.5 beaten eggs (80 g)
1 pinch

Sift flour and icing sugar together into a medium bowl; add salt and cold butter.
Using your hands, break butter into small pea size pieces, trying not to warm butter too much.
Add the eggs and mix together by hand, until you can form a ball.
Wrap with plastic wrap, flatten into a disk and rest in the fridge for at least 30 minutes.
Butter an 8 inch tart pan and chill.
After the dough has rested, roll it out on sweet rice flour until it is 5 mm thick.
Carefully move the dough into the buttered, chilled tart pan, using both hands. Gently form the dough into the shape of the pan, patching any cracks.
With a sharp knife, trim the dough level with the top of the tart pan, and then place in the fridge for 10 minutes.
Place the shell on a baking sheet, like the dough with parchment, and fill parchment with dry beans.
Blind bake in oven at 375°F for 10-12 minutes.
Remove the parchment with the beans and continue baking at 325°F until golden brown.

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Cups / Imperial Measurement
Yield = 1 8” tart shell

1 1/3 cup Nextjen All Purpose Baking Blend (flour)
1/2 cup icing sugar
1/3 cup +
1 tbsp cold butter (cubed)
1 1/2 beaten eggs (80 g)
1 pinch salt

Sift flour and icing sugar together into a medium bowl; add salt and cold butter.
Using your hands, break butter into small pea size pieces, trying not to warm butter too much.
Add the eggs and mix together by hand, until you can form a ball.
Wrap with plastic wrap, flatten into a disk and rest in the fridge for at least 30 minutes.
Butter an 8 inch tart pan and chill.
After the dough has rested, roll it out on sweet rice flour until it is 5 mm thick.
Carefully move the dough into the buttered, chilled tart pan, using both hands. Gently form the dough into the shape of the pan, patching any cracks.
With a sharp knife, trim the dough level with the top of the tart pan, and then place in the fridge for 10 minutes.
Place the shell on a baking sheet, like the dough with parchment, and fill parchment with dry beans.
Blind bake in oven at 375°F for 10-12 minutes.
Remove the parchment with the beans and continue baking at 325°F until golden brown.

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