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EASY TART PASTRY

No rolling needed! A super simple pastry recipe perfect for small tarts.
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Ingredients Method Notes

Ingredients
  

  • 250 g plain flour, gluten free works well
  • 60 g caster sugar, or icing sugar for a finer texture
  • 170 g butter, melted
  • 1 tsp vanilla extract

Method
 

  1. Weigh flour and caster sugar into ThermoCook bowl. Choose Turbo for about 3 seconds.
  2. Pour in the melted butter and vanilla.
  3. Mix 5 sec/sp 4. Scrape down and repeat.
  4. Take a portion of dough and press together gently. Roll into a ball and flatten into a disc in palm of hand. Then press into the tart shell.
  5. Aim for a thickness of about 2–3 mm. If it's too thick, the pastry can overpower the filling.
  6. Prick the bases with a fork. Freeze or refrigerate.
  7. Preheat oven to 180. Bake as follows:
  8. Mini tartlets (4–5 cm): 10–12 minutes
  9. Standard muffin-sized tart shells (6–7 cm): 12–15 minutes
  10. Bake until the edges are just turning golden. If you're adding a filling that will be baked again (such as lemon curd) bake the shells until they're only lightly golden. For no-bake fillings (like chocolate ganache or fresh fruit), bake them until they're a deeper golden colour so they stay crisp.

Notes

If making a large tart, it may be better to roll out pastry on a lightly floured bench.