Perfect Tart Shells

• Vegetarian

• Baking & Spices

  • 500 g All-purpose flour
  • 1 Castor sugar

• Dairy

  • 1 Butter - 250 g, Unsalted

• Liquids

  • 3 tbsp Water

Found on whiskaffair.com

Description

Ingredients

• All purpose flour - 500 g
• Castor sugar - 20 g ( Use 1 tsp salt and mixed herbs if making savoury tarts instead of sugar )
• Unsalted butter - 250 g ( Chilled and cut into ½ inch cubes )
• Ice cold water - 3-4 tbsp

Directions

• Put the plastic blade in your food processor.
• Add all purpose flour, sugar and butter to it.
• Pulse together till butter is blended into the flour and the mixture is crumbly with some of the butter pieces the size of peas.
• You can use a fork to blend the butter with the flour if you dont have a food processor.
• Add ice cold water one tablespoon at a time and pulse just until the flour comes together.
• Remove the flour on the work surface and bring it together and make a ball.
• Do not over knead the dough.
• Divide the dough into 2-3 equal portions.
• Flatten it a little bit.
• Cover the dough with cling wrap and refrigerate for 30 minutes.
• Remove the tart dough from the refrigerator and roll on a slightly floured surface to a thickness of 6-7 mm.
• Roll it in the shape of your tart pan.
• Very gently, lift the dough and cover the tart pan with it. ( Roll your dough over the rolling pin and unroll over the tart pan. )
• Press gently to cover the tart pan nicely.
• Remove the excess from the corners.
• If the dough breaks from anywhere, just fill that space with the extra dough.
• Fill the tart with with Pie Weights such as kidney beans or rice.
• Pre heat the oven to 180 degrees C.
• Bake the tart shells for 30 minutes.
• Once done, remove it from the oven and cool.
• Gently remove the Pie Weights and use the shell as required.