Classic Sweet Tart Dough
This Classic Sweet Tart Dough is a versatile and flaky crust that serves as the perfect base for a variety of sweet tarts. Originally inspired by the culinary genius Mean Chef, this dough is a favorite in my kitchen for its reliability and ease of preparation. Made using simple ingredients, it comes together quickly in a food processor, yielding a deliciously tender crust every time. Ideal for fruit tarts, custard tarts, or chocolate tarts, this dough will elevate any dessert you create. Trust me, once you try it, it will become your go-to recipe!
2
Servings
900
Calories
5
Ingredients
Ingredients
all-purpose flour
2 3/4 cups (sifted)
granulated sugar
1/2 cup (none)
unsalted butter
8 ounces (cold and cubed)
egg yolks
2 (large, separated from whites)
heavy cream
1/4 cup (none)
Instructions
1
In a food processor, combine the sifted all-purpose flour and granulated sugar. Pulse a few times to mix well.
2
Add the cold, cubed unsalted butter to the dry ingredients.
3
Pulse the mixture until it reaches a cornmeal-like consistency, ensuring there are no large butter pieces remaining.
4
In a small bowl, whisk together the egg yolks and heavy cream until blended.
5
With the processor running, slowly pour the egg yolk and cream mixture into the flour and butter mixture.
6
Continue processing until the dough just comes together. It should be slightly sticky but manageable.
7
If the dough seems too dry, add an additional tablespoon of heavy cream as needed until it reaches the right consistency.
8
Turn the dough out onto a lightly floured surface, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes before using.
Nutrition Information
66.5g
Fat
73g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic Sweet Tart Dough?
It is a versatile and flaky crust that serves as the perfect base for a variety of sweet tarts.
Who inspired this recipe?
This recipe was originally inspired by the culinary genius Mean Chef.
How many servings does this recipe produce?
This recipe makes 2 servings.
What are the primary dry ingredients?
The primary dry ingredients are 2 3/4 cups of sifted all-purpose flour and 1/2 cup of granulated sugar.
How should the butter be prepared for this dough?
You should use 8 ounces of unsalted butter that is cold and cubed.
What liquids are needed for the recipe?
The recipe requires 2 large egg yolks and 1/4 cup of heavy cream.
Is a food processor necessary for this recipe?
Yes, the instructions specifically call for using a food processor to combine the ingredients.
What is the first step in the preparation process?
Combine the sifted all-purpose flour and granulated sugar in a food processor and pulse a few times.
When do you add the butter?
Add the cold, cubed butter to the dry ingredients after they have been pulsed in the food processor.
What consistency should the butter and flour mixture reach?
The mixture should reach a cornmeal-like consistency with no large butter pieces remaining.
How should the egg yolks and heavy cream be combined?
Whisk them together in a small bowl until they are fully blended.
How do you incorporate the liquid into the dry ingredients?
With the processor running, slowly pour the egg yolk and cream mixture into the flour and butter mixture.
How long should I process the dough once the liquids are added?
Continue processing until the dough just comes together.
What should the texture of the finished dough be?
The dough should be slightly sticky but manageable.
What should I do if the dough seems too dry?
Add an additional tablespoon of heavy cream as needed until it reaches the correct consistency.
How is the dough shaped after mixing?
Turn the dough out onto a lightly floured surface and shape it into a disk.
Does the dough need to be refrigerated?
Yes, wrap it in plastic wrap and refrigerate for at least 30 minutes before using.
What types of tarts can I make with this dough?
It is ideal for fruit tarts, custard tarts, or chocolate tarts.
How many calories are in this recipe?
The recipe contains approximately 900 calories.
What is the total fat content?
The total fat content is 66.5g.
How many carbohydrates are in the dough?
The recipe contains 73g of carbohydrates.
What is the protein content of the dough?
The dough provides 6g of protein.
Are there any specific tags for this recipe?
Tags include tart dough, sweet pastry, dessert crust, baking, and classic recipes.
Is the flour sifted or unsifted?
The recipe specifically calls for sifted all-purpose flour.
Should the eggs be whole or just the yolks?
The recipe uses 2 large egg yolks, separated from the whites.
Is this dough described as flaky?
Yes, the description characterizes it as a flaky crust.
Can I use granulated sugar?
Yes, the recipe uses 1/2 cup of granulated sugar.
Is this recipe considered easy?
Yes, it is noted for its ease of preparation and reliability.
What if I don't have heavy cream?
The recipe requires heavy cream, but you can add an extra tablespoon if the dough is dry.
How long should the dough chill at minimum?
The dough should chill for a minimum of 30 minutes.