96g Butter, soft
64g Icing Sugar, sifted
22g Ground Almonds DOUBLE RECIPE
½ tsp Vanilla Extract
36g Eggs, room temp
166g All Purpose Flour
Pinch of Salt
In a small bowl add the butter and icing sugar and cream together using a rubber spatula.
Add the egg, salt, vanilla and mix together. Add the ground almonds and mix together. Add the flour and stir gently until the flour is incorporated into the mixture.
Remove the dough from the bowl and wrap tightly in plastic wrap and place in the fridge for 2 hours to firm.
Place the dough onto a lightly floured surface and roll to ½ cm thickness. Roll the dough slightly larger than the tart pan.
Gently lift the dough and place over a greased tart pan.
Press the dough onto the base, lifting up the sides of the dough so it doesn’t stretch. Press the sides of the dough and then trim any excess dough from the top.
Place a piece of parchment paper over the top of the dough, leaving a little hanging over the edge. Fill the paper with baking beads (or raw beans). Place the shell into the fridge to firm for one hour.
To blind bake the pastry tart shell:
Preheat the oven to 350F (177C).
Place the shell into the oven and bake until the edges start to turn a light brown colour.
Take the shell out of the oven and remove the baking beans and parchment paper and place back into the oven to cook for a further 10-15 minutes, until the shell is a deep golden colour.
Remove the tart pan from the oven and brush the pastry base with the egg wash and place back in the oven for 2 minutes to seal the base.
Set the shell aside to cool on a wire baking rack until filling.
96g Butter, soft
64g Icing Sugar, sifted
22g Ground Almonds DOUBLE RECIPE
½ tsp Vanilla Extract
36g Eggs, room temp
166g All Purpose Flour
Pinch of Salt
In a small bowl add the butter and icing sugar and cream together using a rubber spatula.
Add the egg, salt, vanilla and mix together. Add the ground almonds and mix together. Add the flour and stir gently until the flour is incorporated into the mixture.
Remove the dough from the bowl and wrap tightly in plastic wrap and place in the fridge for 2 hours to firm.
Place the dough onto a lightly floured surface and roll to ½ cm thickness. Roll the dough slightly larger than the tart pan.
Gently lift the dough and place over a greased tart pan.
Press the dough onto the base, lifting up the sides of the dough so it doesn’t stretch. Press the sides of the dough and then trim any excess dough from the top.
Place a piece of parchment paper over the top of the dough, leaving a little hanging over the edge. Fill the paper with baking beads (or raw beans). Place the shell into the fridge to firm for one hour.
To blind bake the pastry tart shell:
Preheat the oven to 350F (177C).
Place the shell into the oven and bake until the edges start to turn a light brown colour.
Take the shell out of the oven and remove the baking beans and parchment paper and place back into the oven to cook for a further 10-15 minutes, until the shell is a deep golden colour.
Remove the tart pan from the oven and brush the pastry base with the egg wash and place back in the oven for 2 minutes to seal the base.
Set the shell aside to cool on a wire baking rack until filling.