The sugar crust is perfect to pair with any tart. The pastry is soft and crumbly when you eat it because of the creaming process where we incorporate air inside it. Next, after mixing it with the remaining ingredients, the dough needs to be chilled in the refrigerator for a while. This step is important to avoid the butter from melting and for the gluten strand to relax. When you chill the dough, the gluten strand relaxes making it easier to roll the dough. Not only that, since the gluten strand is relaxed, your crust won’t shrink during the baking process. In addition, when the dough is at a cold temperature, the butter will remain as solid fats and when the solid fats are melted inside the oven, it releases gases and eventually produces an air pocket in between the dough, making them crunchy and such a fun treat to eat!
- 108 g butter
- 116 g Sugar
- 1 g salt
- 1 g lemon zest
- 2 drops Of Vanilla
- 50 g Eggs
- 200 g Pastry flour
- Combine butter, sugar, salt, lemon zest, vanilla and cream until it becomes pale and fluffy.
- Add the eggs little by little.
- Add in pastry flour and mix it until fully incorporated.
- Chill in the refrigerator for about 30 minutes -1 hour.
- Once chilled, roll it on a working table to about 0.3 mm thickness
- Blind bake it in a 180c oven if it is a large pie pan. If it is a small tart casing then it won't be necessary.
- If the blind bake comes out halfway through, take it out from the oven and remove the weight then continue baking until it becomes golden brown.
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