Tart Shell

DifficultyIntermediate

Ingredients
 180 g All-Purpose Flour (1 1/2 Cups, scooped and leveled)
 83 g Powdered Sugar (2/3 Cup, scooped and leveled)
 ¼ tsp Table Salt
 113 g Unsalted Butter, Cold (1 Stick or 8 Tablespoons)
 1 Large Egg Yolk
 ½ tsp Pure Vanilla Extract
 12 tbsp Heavy Cream

Directions
Making the dough
1

In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, powdered sugar, and salt for about 1 minute. Alternatively, mix the ingredients in a food processor or with a whisk and large bowl. Meanwhile, dice the butter into about 24 pieces.

2

With the mixer on medium-low, add in the butter and mix for about 6-7 minutes, until the butter is about the size of peas. Alternatively, pulse for about 30 seconds in the food processor or use a pastry blender/fingers to mix the butter into the flour mixture.

3

Meanwhile, in a small bowl, lightly beat the egg yolk, vanilla and 1 tablespoon of the heavy cream together and set aside. When the butter mixture is ready, dump it out onto a clean surface and make a well in the center and pour the wet ingredients into the well.

4

Gently mix until the dough holds its shape. If the dough is too dry, add the remaining heavy cream, a teaspoon at a time, until the dough reaches the right consistency. The dough should hold its shape well without crumbling apart.

5

Form the dough into a disk that is about the size of your hand, and cover with plastic wrap. Refrigerate for at least 2 hours.

Rolling the dough and forming the shell
6

After the dough has chilled, remove the plastic wrap and set on a lightly floured surface. Let the dough warm up for a few minutes so that it is workable. If the dough becomes too sticky at any point, resist the urge to add more flour. Instead, refrigerate it for about 15 minutes, or longer as needed.

7

Lightly flour the rolling pin and the top of the dough. Start in the center of the dough and roll away from your body with gentle, even pressure. Rotate the dough after every couple rolls to keep the circle even. The edges will probably start to crack, and that's ok. Gently pinch the cracks together when you notice them.

8

Stop rolling when the circle is at the desired size: the width of your pan + the height of the sides + an inch or so for wiggle room. For a 9-inch pan with 2-inch sides, the diameter of the dough should be 12 to 13 inches wide. At this point, you are going to transfer the dough to the tart pan. If the dough is too soft or too warm, refrigerate it for about 15 minutes, until it has hardened enough to transfer without tearing.

9

To move the dough to the pan, gently roll the dough around the rolling pin, then gently unwind the dough over the pan so that it is evenly covered. Gently push the dough into the pan so that it molds to the bottom and fluted sides. Trim the excess dough from the edges by rolling the rolling pin all the way around the top of the pan. Use the excess dough to patch any holes you see.

Baking the shell
10

Preheat the oven to 350 degrees Fahrenheit, and move the rack to the center. Prick holes all around the bottom of the dough with the tines of a fork. Line the dough with tinfoil, and fill with pie weights, beans or rice. This will keep the dough from rising while it bakes. Refrigerate the dough for 20 minutes while the oven preheats.

11

Place the tart pan on a cookie sheet and bake for 10 minutes, then pull the pan out of the oven, and gently remove the tinfoil and weights. Place the pan back into the oven and bake for an additional 5 minutes or until the dough begins to slightly pull away from the edges and lightly browned. Remove the pan from the oven and let cool for a few minutes. Then, remove the shell from the pan and let it cool for another 10-15 minutes. The crust will harden as it cools.

Ingredients

Ingredients
 180 g All-Purpose Flour (1 1/2 Cups, scooped and leveled)
 83 g Powdered Sugar (2/3 Cup, scooped and leveled)
 ¼ tsp Table Salt
 113 g Unsalted Butter, Cold (1 Stick or 8 Tablespoons)
 1 Large Egg Yolk
 ½ tsp Pure Vanilla Extract
 12 tbsp Heavy Cream

Directions

Directions
Making the dough
1

In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, powdered sugar, and salt for about 1 minute. Alternatively, mix the ingredients in a food processor or with a whisk and large bowl. Meanwhile, dice the butter into about 24 pieces.

2

With the mixer on medium-low, add in the butter and mix for about 6-7 minutes, until the butter is about the size of peas. Alternatively, pulse for about 30 seconds in the food processor or use a pastry blender/fingers to mix the butter into the flour mixture.

3

Meanwhile, in a small bowl, lightly beat the egg yolk, vanilla and 1 tablespoon of the heavy cream together and set aside. When the butter mixture is ready, dump it out onto a clean surface and make a well in the center and pour the wet ingredients into the well.

4

Gently mix until the dough holds its shape. If the dough is too dry, add the remaining heavy cream, a teaspoon at a time, until the dough reaches the right consistency. The dough should hold its shape well without crumbling apart.

5

Form the dough into a disk that is about the size of your hand, and cover with plastic wrap. Refrigerate for at least 2 hours.

Rolling the dough and forming the shell
6

After the dough has chilled, remove the plastic wrap and set on a lightly floured surface. Let the dough warm up for a few minutes so that it is workable. If the dough becomes too sticky at any point, resist the urge to add more flour. Instead, refrigerate it for about 15 minutes, or longer as needed.

7

Lightly flour the rolling pin and the top of the dough. Start in the center of the dough and roll away from your body with gentle, even pressure. Rotate the dough after every couple rolls to keep the circle even. The edges will probably start to crack, and that's ok. Gently pinch the cracks together when you notice them.

8

Stop rolling when the circle is at the desired size: the width of your pan + the height of the sides + an inch or so for wiggle room. For a 9-inch pan with 2-inch sides, the diameter of the dough should be 12 to 13 inches wide. At this point, you are going to transfer the dough to the tart pan. If the dough is too soft or too warm, refrigerate it for about 15 minutes, until it has hardened enough to transfer without tearing.

9

To move the dough to the pan, gently roll the dough around the rolling pin, then gently unwind the dough over the pan so that it is evenly covered. Gently push the dough into the pan so that it molds to the bottom and fluted sides. Trim the excess dough from the edges by rolling the rolling pin all the way around the top of the pan. Use the excess dough to patch any holes you see.

Baking the shell
10

Preheat the oven to 350 degrees Fahrenheit, and move the rack to the center. Prick holes all around the bottom of the dough with the tines of a fork. Line the dough with tinfoil, and fill with pie weights, beans or rice. This will keep the dough from rising while it bakes. Refrigerate the dough for 20 minutes while the oven preheats.

11

Place the tart pan on a cookie sheet and bake for 10 minutes, then pull the pan out of the oven, and gently remove the tinfoil and weights. Place the pan back into the oven and bake for an additional 5 minutes or until the dough begins to slightly pull away from the edges and lightly browned. Remove the pan from the oven and let cool for a few minutes. Then, remove the shell from the pan and let it cool for another 10-15 minutes. The crust will harden as it cools.

Tart Shell
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