Sweet Tart Base (Pâte Sucrée)
The classic sweet shortcrust shell — buttery, lightly sweetened, just sturdy enough to hold any filling. The trick is to chill the dough so the butter does not soften before baking, which keeps the shell snappy instead of greasy.
Per serving
Ingredients
- 2 cupsMaida (all-purpose flour)
- 100 g (1/2 cup)Chilled butter (or margarine)
- 1/4 tspBaking powder
- 1/4 cupCaster sugar
- 2Egg yolks (or 1/3 cup chilled water)
- 1/3 cup or as requiredChilled water (if not using yolks)
Method
- 1
Beat the chilled butter and caster sugar together with a spatula or fingertips until just creamy — do not whip air into it.
- 2
Sieve the maida with the baking powder. Add to the butter-sugar mix.
- 3
Add the egg yolks (or trickle in the chilled water a little at a time) and bring the dough together with your fingertips. Stop the moment it forms a soft ball — over-kneading toughens the shell.
- 4
Wrap the dough in cling film and refrigerate for at least 30 minutes.
- 5
Roll the chilled dough between two sheets of parchment to about 4 mm thick. Lay into a greased tart tin, press into the corners, trim the edges and prick the base with a fork.
- 6
Blind-bake with baking beans at 180°C for 12 minutes, then remove beans and bake another 6 to 8 minutes until pale golden. Cool fully before filling.