Recipe Basic tart shell : Practical and Delicious

Recipe Basic tart shell : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Basic tart shell. You are currently reading Recipe Basic tart shell : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Basic tart shell requires 1h, cook 15m and serve 1x 22cm tart pan. Caution: allergy Contains gluten, milk and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

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

Ingredients:

2 Ingredients

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  300g (2 cups) plain flour
  
  
  


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  125g unsalted butter, chilled, cubed
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  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.)
  
  
  


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  Step 2
  
  
  
  
  Lightly flour your work surface and roll out the dough rotating at a 90° angle every few rolls until the dough is about 1-2cm thick.
  
  
  


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  Step 3
  
  
  
  
  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 pan's 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).
  
  
  


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  Step 4
  
  
  
  
  Preheat the oven to 180°C. Cut a sheet of baking paper just bigger than the tart shell.
  
  
  


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  Step 5
  
  
  
  
  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.
  
  
  

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