Bring the butter to room temperature to soften. Sift together the ☆ ingredients.
Using a whisk, thoroughly mix together the butter and sugar until white and fluffy.
Mix in the egg yolks one at a time, mixing until evenly distributed.
Switch to a rubber spatula. Add the ☆ ingredients. Fold together in wide circles, scraping from the bottom, until combined.
After mixing for a while, it should become crumbly.
Bring it together with your hands into a single lump.
Wrap cleanly with plastic wrap, then put into a plastic bag and let chill in the refrigerator for 1 hour~overnight.
Once the dough has chilled, rub to soften. Sandwich between two layers of plastic wrap, then use a rolling pin to roll it out to 4mm thickness.
Remove the top layer of plastic wrap. Lightly oil a tart mold, then place on top of the dough.
Use the bottom layer of plastic wrap to flip it over. Use your finger to press the dough into the tart mold.
Roll the rolling pin over the tart mold to cut off the excess dough.
Poke holes in the dough with a fork.
Line the top of the dough with kitchen parchment paper, then fill with baking stones.
Bake in an oven preheated to 180℃ for 18 minutes.
If you're making an egg tart or almond tart, this is the step up until you'd bake the cream with the tart crust.
Remove the stones and bake at 180℃ for another 10 minutes.
If making a tart with unbaked cream, please add it after this second round of baking.
After the second round of baking, let the tart cool. It's convenient if you wrap with plastic while still in the mold, place in a plastic bag with a zip seal, and place in the freezer!
This is an egg tart made from the first baking at Step 14. (Recipe ID: 1474142)
This is a baked cream cheese tart made from the first baking at Step 14. (Recipe ID: 1477973)
This is an almond tart made from the first baking at Step 14. (Recipe ID: 1565795)
This is a no-bake cheesecake tart made from the second baking at Step 15. (Recipe ID: 1478021)
This is a small apple and sweet potato tart made from the crust dough at Step 7. (Recipe ID: 1757450)
Story Behind this Recipe
This is a tart crust I always use.
You can also freeze the tart dough from Step 7. Wrap tightly with plastic wrap, put into a plastic bag with a zip seal, and store in the freezer. The baking times may vary by ovens, so please keep an eye on the color of the crust as it bakes and adjust the baking times accordingly.