Be sure to keep all of the ingredients chilled. After combining the ☆ ingredients to create salt water, put it in the refrigerator. Grease the pan with butter.
Add all of the ★ ingredients to a bowl. Use a scraper to mix together by covering everything with flour.
When the butter has become pebbly and crumbly, cut it up with the scraper.
Make a dent in the center and pour in the salt water.
Fold it into itself and bring the dough together to form one lump until the flour has been completely mixed in. Cover it with wrap and let it sit in the refrigerator for 3 hours.
Roll out the dough until it's 1-2 cm thick.
Lay out the dough into the tart mold and pierce with a fork. Gently push the sides of the dough into the mold. Leave it as-is in the refrigerator for 1 hour.
Cut off the edges of the dough, fill with pie weights, and bake for 20 minutes at 200°C.
Take out the pie weights, and let it finish cooking on its own for 5 minutes.
Story Behind this Recipe
This is one part of a dish that I struggled really hard with while looking at various recipe books and websites. I've tried using both the microwave and the oven and I think I've finally found something successful.
If you use margarine, you can put it in the freezer for about 30 minutes and it will become the same hard consistency as butter. In Step 6, if you use a rolling pin to roll out the dough, cover the dough with plastic wrap and it will spread easier. In Step 8, if you fill a one size smaller cake mold with rocks, it becomes perfect to use as pie weights. Step 9 can be refrigerated as-is.