Tart Crust (Pâte Sucrée)

Tart Crust (Pâte Sucrée)

I made a sugary tart crust that goes with almond cream or custard.
You can also make a chocolate version!

Ingredients: 18 cm diameter tart

Unsalted butter
80 g
60 g
Almond flour
20 g
Whole egg
less than 1/2
Vanilla oil
a small amount
Cake flour
130 g
If making a cocoa crust
exchange 15-20 g of cake flour with cocoa


1. Bring the butter to room temperature and cream in a bowl. Using a rubber spatula is best so that you don't incorporate air into the butter.
2. Divide the sugar into 2-3 portions and mix in one portion at a time. Add the almond flour and mix.
3. Add the egg a little at a time and slowly mix. Add the vanilla oil as well and mix.
4. Sprinkle in the cake flour and mix about 80% of the flour into the dough by rubbing it against the sides of the bowl (mix the cocoa in with the flour).
5. Use a scraper to scrape the dough in Step 4 up from the bottom while mixing. When the dough comes together, it's ready.
6. Bring Step 5 together and wrap with plastic wrap. Let chill in the refrigerator for at least 3 hours, overnight if you can. If you round it, it will be easier to work with later.
7. Dust Step 5 with flour and use a rolling pin to roll it out to about 3 mm thickness. Line the tart pan with the dough and prick holes in the bottom with a fork.
8. Let Step 7 chill in the refrigerator for 30 minutes. Line with kitchen parchment paper (or aluminum foil), top with baking stones, and bake at 180℃ for 15 minutes.
9. Remove the stones from Step 8, brush with an egg wash (1/2 of the remaining egg) twice, and bake at 180℃ for 10 minutes.
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Story Behind this Recipe

I found some a softened bar of chocolate in my cupboard, so I thought I should try to make some chocolate sweets. Afterward, I made a banana chocolate clafoutis.