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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 9inch tart shells 380g Recipe makes 2 9inch tart shells) |
||
| Calories 1784 | ||
| Calories from Fat 978 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 108.7g | 167% | |
| Saturated Fat 66.8g | 334% | |
| Monounsaturated Fat 29.0g | ||
| Polyunsaturated Fat 5.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 473mg | 157% | |
| Sodium 34mg | 1% | |
| Potassium 251mg | 7% | |
| Total Carbohydrate 182.6g | 60% | |
| Dietary Fiber 4.6g | 18% | |
| Sugars 50.6g | ||
| Protein 21.8g | 43% | |
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Mean Chef's Sweet Tart Dough
2 9inch tart shells
Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 8 ounces unsalted butter, cold
- 2 egg yolks
- 1/4 cup heavy cream
Directions
1
Process dry ingredients in cuisinart.2
Cube butter and add.3
Pulse until cornmeal consistency.4
Add cream and egg yolk.5
Process until dough just comes together.6
You may need to add a touch more cream.
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- Course > Desserts > Pies & Tarts > Crusts/Pastry Dough
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Number of Servings
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Elisa72
On Nov 20, 2007
Easy and delicious, flaky and buttery. I used a gluten free flour mix to make a gluten free tart and it worked perfectly!
From: *Shelly*
On Nov 21, 2004
I have a hate/hate relationship with crust. Regular pie crust to me is bland, merely functional and an annoying distraction from the filling. But I do like this one. GASP I think for my personal preferences the texture and flavor of this one is much better. I guess I'm more of a tart person than a pie person. Who knew. LOL
From: Leta
On Nov 26, 2002
Wonderful tart dough! Came out flaky and beautifully brown. I have found that any tart dough is difficult to work with unless it is very cold, so I rolled it between two pieces of plastic wrap, then layed it out flat in the freezer before trying to press it into the tart pan.
From: rosslare
On Sep 21, 2006
So perfect! Easy and deliciously sweet and flaky. I buttered the pie dish and this crust almost jumped out of it once baked, no sticking to the sides. I used milk for cream and added a little dash of salt, as I like it in a dough.
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