Line a bowl with a nylon bag and place it on a scale. Put all the ingredients in the bag.
Close the bag and crush the butter, mixing everything together.
Once the dough has formed and turns a nice yellow color like in this picture, place it in the refrigerator for 10 to 15 minutes to rest.
Once the dough has rested, place it on your tart pan. Reverse the bag the dough was in and put it on your dominant hand (like a glove).
Make a fist and flatten the dough so it fills the entire pan (I took off the plastic bag glove in the photo so it's easier to see).
Make a big thumbs up and continue spreading the dough into the corners of the pan.
Keep your hand in a thumbs up position and press down on the dough while bending your pointer finger to spread the dough all the way to the top edges of the pan (I took off the plastic bag glove in the photo so it's easier to see).
While doing Step 7, using your other hand to slowing spin the tart pan so you get all sides.
Once the surface is smooth like this you're all set!
Put holes in the dough with a fork.
To make a quiche, just pour the mix onto the tart crust as is and bake it for 30 minutes at 180°C. See my quiche recipe here (Recipe ID: 1042547).
User "sweethazu" used this tart crust to make florentines.
Story Behind this Recipe
I thought of a way to make tart crust even without a food processor by using a bag.
When using salted butter or margarine there is no need to add the pinch of salt!