Easy Tart Crust

Easy Tart Crust

This tart crust is easy, crispy, and egg-free.

Ingredients: 18 cm tart crust

Cake flour
90 g
1 teaspoon
a pinch
Butter (or margarine)
30 g
Cold water
2 tablespoons (30 ml)


1. Add all the ingredients into a food processor and mix well. You can also mix everything together by shaking well in a plastic bag or something similar.
2. Once the dough has come together, cover it with plastic wrap and let it sit in the fridge for half a day.
3. Roll out the dough with a rolling pin making it larger than the tray itself. If you cover the top and bottom with plastic wrap, it's convenient and won't make a mess.
4. Put it in the tray, cut off any dough that is hanging over the sides, and with a fork, etc. Prick holes in the bottom.
5. Cover it with aluminum foil and put a weight on top. If blind baking, bake at 350℉ (180℃) for 30 minutes.
6. Remove the weight and aluminum foil.
7. For a pear tart Recipe ID: 654308
8. For a kabocha tart Recipe ID: 648734

Story Behind this Recipe

I've modified this recipe many times. When you make different tarts you will have to adjust it slightly, but this basic tart crust is easy to bake.