Description
French shortbread pastry crust : the perfect base for your next tart
Ingredients
Scale
- 230g of wholewheat flour
- 140g of softened butter
- 1 egg and 1 egg yolk (set aside egg white to make meringue)
- 90g of powdered sugar
- 40g of powdered almonds
- 2 pinches of salt
- Zest of one lemon
- ½ vanilla pod
Instructions
- Mix the butter and powdered sugar in your Kitchenaid on slow speed, with the leaf attachment until the mixture becomes creamy.
- Add the lemon zest then the powdered almonds and continue to mix.
- Add the egg, the egg yolk and vanilla.
- Mix the flour and salt in a bowl.
- Add the flour and salt into the mixture and continue to mix until your dough looks like sand. Do not over mix.
- Put the dough in the fridge for 4 hours minimum (overnight is best).
- Divide the dough into 2 parts (you can keep 1 part in your freezer to make another tart later).
- Roll out the dough being careful to not roll it out too thinly (3mm).
- Put in your tart dish (or in pastry circle).
- Pick with a fork (to make small air holes).
- Cover with parchment paper (hold in place with dried red beans).
- Put in oven at 150°C for 30 minutes.
- Fill with the filling of your choice!
- Prep Time: 4 hours 15 mins
- Cook Time: 30 mins
