Crispy & Nutty Almond Tart Shell
Crispy & Nutty Almond Tart Shell
Crafting the Perfect Tart Shell: A Step-by-Step Guide
The foundation of any delightful tart! A homemade tart shell offers a superior taste and texture compared to store-bought options. Infusing it with almond flour not only enhances its crispiness but also doubles its nutty flavor, creating a perfect base that pairs beautifully with any filling. Learn the secrets to making a professional-quality tart shell right in your own kitchen. Prepare to fall in love with the charm of freshly baked tart shells!
Basic Tart Shell Ingredients (for one 20cm tart)- 125g Cake Flour or All-Purpose Flour, sifted
- 35g Almond Flour, for enhanced nuttiness, sifted
- 1 Egg Yolk, for richness
- 1/8 tsp Salt, to balance flavors
- 1 sachet Vanilla Sugar (or 1 tsp regular sugar + 2-3 drops vanilla extract)
- 75g Cold Butter, cut into cubes, for texture and flavor
- 50g Powdered Sugar, for tenderness
Cooking Instructions
Step 1
The recipe measurements are for one 20cm tart shell. The quantity shown in the photo is for three tart shells, so please keep this in mind. Accurate measuring is the key to a delicious tart base.
Step 2
In a mixing bowl, place the cold butter (75g) and cream it using an electric mixer or a whisk until it becomes smooth and creamy. Be careful not to over-melt the butter. Whipping it to incorporate air and make it light is important.
Step 3
Add the powdered sugar (50g), salt (1/8 tsp), and vanilla sugar (1 sachet) to the creamed butter. Whip in about three additions, mixing well after each. Adding the powdered sugar gradually prevents clumping and results in a smoother batter.
Step 4
Add the egg yolk (1) in one or two additions, whisking well after each addition until fully incorporated with the butter mixture. Continue whisking until the mixture is smooth and creamy. Avoid overmixing to prevent separation.
Step 5
Sift the cake flour (125g) and almond flour (35g) over the butter mixture in three additions. Sifting the flours ensures they are evenly distributed without lumps, leading to a lighter and more tender tart shell.
Step 6
Using a spatula, gently fold the dry ingredients into the wet ingredients. Mix just until no dry streaks remain. Be careful not to overmix, as this can develop gluten and make the tart shell tough. The goal is to combine the ingredients without overworking the dough.
Step 7
Once the dough comes together, turn it out onto a lightly floured surface. Flatten it into a disc, wrap it tightly in plastic wrap or a resealable bag, and refrigerate for at least 1 hour. This chilling period firms up the dough, making it easier to handle and ensuring a crispier result after baking.
Step 8
Remove the chilled dough from the refrigerator. Lightly dust your work surface and a rolling pin with flour. Roll out the dough to a thickness suitable for your tart pan. Carefully line your tart pan with the rolled-out dough, pressing it gently into the corners and up the sides. Use a fork to prick the bottom of the dough all over. This step prevents the crust from puffing up during baking.
Step 9
Line the tart shell with parchment paper and fill it with pie weights, dried beans, or rice. This technique, known as ‘blind baking,’ helps the crust maintain its shape and ensures it bakes up evenly and crisply.
Step 10
Preheat your oven to 180°C (350°F). Bake for 15 minutes. After 15 minutes, carefully remove the parchment paper and weights. Continue baking for another 5-10 minutes, or until the tart shell is golden brown and looks crisp. Baking times may vary depending on your oven, so keep an eye on it. Your delicious, crispy, and nutty almond tart shell is now ready!
