Sweet Tart Crust using a Cecotec
Mambo 7090, Mambo 8090, Mambo 8590, Mambo 9090, Mambo 9590, Mambo 10070, Mambo 10090, Mambo 12090, Mambo 12090 Habana, Mambo 11090, Mambo 11090 Habana, Mambo Touch, Mambo Touch Habana, Mambo 6090, Mambo CooKing
(4.9)
Preparation time
30 min
Total time
77 min
Servings
1
Calories / Serving
2084 Cals
Difficulty
Easy
Sweet dough, the unsung hero of desserts, is the magical canvas upon which your culinary masterpieces come to life! Originating from the heart of French patisserie, this dough is not just a simple mix of flour, sugar, and butter; it’s a celebration of flavors that invites creativity. With a dash of vanilla sugar and a sprinkle of powdered almonds, you’ll be whisked away to a quaint bakery in Paris with every bite. Fun fact: Did you know that the French have been perfecting their pastry techniques since the 16th century? So, roll up your sleeves, channel your inner pastry chef, and let this sweet dough be the starting point for tarts, pies, and all things delicious!
Ingredients
- 250 g Flour t55
- 1 Pinch(es) Salt
- 100 g Icing sugar
- 125 g Butter
- 1 Egg
Steps
Dough
- Add 250 g of flour t55, 1 pinch(es) of salt in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Add 100 g of icing sugar in the food processor bowl.
- Cut into cubes, and add 125 g of butter in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Add 1 egg in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 5.
- Transfer the content of the food processor bowl on a workplan.
- Flatten into a disc.
- Wrap in clingfilm.
- Setaside the dough in a fridge during 30min.
Baking
- Preheat the oven at 180°C.
- Roll out the chilled dough on a lightly floured surface to fit your tart pan.
- Carefully transfer the dough to the tart pan and press it into the edges.
- Trim any excess dough from the edges.
- Prick the base of the tart with a fork to prevent it from puffing up during baking.
- Cook in the oven at 180°C during 15min.
- Bake until golden brown, about 20 minutes.
- Let cool completely before filling.
