This is a super easy tart crust. You can change the amount of sugar to make it suitable for sweets or a quiche.
Making a pie crust is a bit of a pain, and the store-bought kinds are kind of expensive, so I fiddled around and made a crust that's good for a quiche more than a tart.
When lining the tart pan with the dough, try to make the dough as thin as possible. Press it in with your fingers.If using in tarts, adjust the sugar to 20-40 g.If you make a double batch (the pictures show double), you can freeze the leftovers as-is at Step 4.
Enjoy Japanese food around the world.