Basic Tart Shell

There is no limit to the ideas with which you can fill this delicious tart shell.

The ingredient of Basic Tart Shell

• 300g 2 cups plain flour
• 125g unsalted butter chilled cubed

The Instruction of basic tart shell

• place the flour butter and a pinch of salt in the bowl of a food processor and whiz until the mixture resembles breadcrumbs add a tablespoon of water at a time the amount you use will depend on your flour usually 3 4 tablespoons should suffice and process until the mixture comes together to form a smooth ball wrap the dough in plastic wrap and refrigerate for 30 minutes before rolling out the gluten in flour needs to rest or the pastry will shrink when cooked
• lightly flour your work surface and roll out the dough rotating at a 90u00b0 angle every few rolls until the dough is about 1 2cm thick
• next lightly grease a 22cm loose bottomed fluted tart pan gently fold 3 sides of the dough into the centre and place the dough over the tart pan making sure the edges are in the middle of the pan unfold letting the excess pastry drop over the sides and press the dough into the corners of the pan lift the overhanging pastry and press into the side edges of the pan when all the pastry is pressed into the sides and base run your rolling pin over the top edge of the tart pan the pans sharp edge will trim off any excess pastry keep the excess pastry to patch any holes after baking refrigerate for a further 10 minutes again to pastry shrinkage
• preheat the oven to 180u00b0c cut a sheet of baking paper just bigger than the tart shell
• place in the pie shell then fill with rice or pastry weights and bake in the oven for 10 minutes then remove the paper and weights and return to the oven for a further 5 minutes to crisp and dry out

Nutritions of Basic Tart Shell

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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