Almond flour (if you don't have any you can substitute cake flour. The texture and taste will be different.)
Butter (room temperature)
Cream the butter. Put in the salt, and add the sugar in 2 to 3 batches, mixing well between additions. When the mixture becomes light and pale it's good.
Add the egg yolk to the butter mixture, and mix in well.
Sift the almond flour and cake flour in, and mix with a spatula. When the dough is no longer floury, bring together with your hands.
Wrap with plastic film, and leave to rest in the refrigerator for at least an hour in the refrigerator. (I always make double the amount, and freeze half.)
Butter a tart mold lightly and dust with bread flour (or if you don't have any, use cake flour instead). Shake out any excess flour.
Sandwich the rested dough between 2 sheets of plastic film and roll out 3 mm thick. Line the tart mold with the dough, and cut off any excess dough by rolling a rolling pin over the mold or with a palette knife.
Pierce the bottom with a fork. (If you have some time, cover with plastic wrap and rest for more than an hour in the refrigerator. This prevents the crust from shrinking while baking.)
Line the crust with a piece of foil or kitchen parchment paper and put in some pie weights. (You can use adzuki beans or raw rice instead).
Bake in a pre-heated 170°C oven for 15 minutes. Take the weights out paper and all, and bake for another 15 to 18 minutes until golden brown.
Take the crust out of the oven and leave to cool completely. Remove from the mold.
You can also bake the crust without weights, but the shape will crumble a little bit. After Step 7 above, bake in a preheated 170°C oven for 20 to 30 minutes. When it is a nice golden brown it's done.
Point 1: In Step 9, if you cover the edges of the crust with foil too, you can prevent them from getting burned.
Point 2: Be sure to mix the floury ingredients in well. If you don't mix them in well the crust may break apart easily. If you loosen up the dough before rolling it out, it will become firmer and stronger.
If you are using the crust for a cheese tart or any filling that requires a partially baked crust, the baking time will vary depending on the recipe.
If you will be filling the crust with custard or similar, take the crust out of the oven 5 minutes before it's done, and brush the bottom thinly with beaten egg (or beaten egg white), and return to the oven.
Use the tart crust for fresh fruit tarts, chocolate tarts, no-bake cheese tarts and more.
I made cookies with leftover dough. Crispy and delicious!
(Recipe ID: 1068137) I tried baking a not-so-sweet sweet potato filling in this crust.
(Recipe ID: 1078341) you can even bake a Rilakkuma by adapting this crust.
Story Behind this Recipe
I wanted to make an easy-to-make tart crust that would turn out just the way I like it every time.
I added the steps to describe how to prep the tart mold or tin. If you don't need the steps just skip them. This crust is quite sweet, so you can reduce the sugar to 30g and it will still be fine. If using an electric oven, lower the temperature by about 10°C. If you use granulated or castor sugar, the crust will be crunchier.