This easy-to-follow tart crust recipe is one I use for all my tea-time and holiday desserts. This foolproof recipe results in a delicious, crisp, tart crust with a hint of sweetness. The perfect base for any filling.
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Also known as pate sucree or sweet shortcrust pastry, a tart crust differs from a pie crust in that it is slightly sweet, light, and crisp, while the pie crust is flaky, firm, and buttery.
Due to the British influence on my country's cuisine, especially baked goods, I grew up eating primarily tarts in Pakistan. This recipe helps me recreate many delightful creations that bring back memories, like my lemon tart, apple frangipane tart, and hazelnut and plum tart.
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Why you'll love this recipe
- Quick to make - The tart crust comes together in 5-10 minutes, especially if you use a food processor or Kitchen Aid.
- Can be made ahead of time - The dough for this recipe can be prepped and stored in the freezer for up to 3 months, making it a great option when planning a party.
- Easier to make than a pie crust - The crisp texture of a tart is much easier to obtain than the flaky one of a pie. In addition, you only need to prep enough dough for one layer, and the edges don't need to be fluted.
- A versatile dessert - Tarts can be filled and decorated in many different ways, making them an excellent choice for special occasions.
Ingredient notes
- All-purpose flour - I use regular all-purpose flour for this tart crust recipe. While pastry flour results in a better crust, it's more challenging to work with, and I like to keep things simple.
- Butter - I use Kerrygold unsalted butter for all my baking. It has a higher fat content, and the resulting crust is crispier and richer.
- Egg yolks - The egg yolks help bind the dough together, and their fat adds to the rich taste of the tart crust recipe.
- Powdered sugar - This has some cornstarch, which helps keep the tart crust crispy and light.
- Salt - A pinch of salt helps balance the flavor of the tart crust recipe.
- Heavy whipping cream - This helps bind the ingredients and adds to the texture and flavor.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
- Make a savory version - To use this tart crust with a savory filling, substitute the sugar with 1 teaspoon of cornstarch to ensure a light and golden crust.
- Try a different shape - Experiment with assorted shapes and sizes for your tart crust.
- Use a food processor - This tart crust comes together very quickly in a food processor. Pulse only a few times so the dough isn't overworked.
- Roll the dough using parchment - Instead of using flour to roll out the dough, use two sheets of parchment for this tart crust recipe.
Step-by-step instructions
The pictures below show the dough being prepped manually using a pastry cutter. Details on how to prep the dough using a food processor or kitchen aid are provided below.
- First step - Mix all the dry ingredients and add chilled, sliced butter.
- Second step - Use a pastry cutter to blend these ingredients until you have a dry, crumb-like mixture.
- Third step - Beat the egg yolks, cream, and vanilla until well-mixed.
- Fourth step - Add this to the butter and flour mixture and blend with the pastry cutter again.
- Fifth step - Press the dough into a flat disc, using ice water if needed, to seal any cracks and bring the dough together. Chill the dough for 1 hour.
- Sixth step - Remove the dough and let it sit on the counter for 5-10 minutes before you roll it out and place it in your tart pan.
- Seventh step - Press the dough into shape gently to avoid tearing and cracking, and once you're done, cut off any excess dough.
- Eighth step - To blind-bake the crust, place parchment paper in the pan and add pie weights, beans, or rice to help the tart shell maintain its shape. Finish baking as per the instructions in your recipe.
Expert Tips
- Measure precisely - When baking, remember to be precise with measurements. Even a teaspoon or two can throw the recipe off and affect the final results.
- Use ice water to help - Always keep some ice water on hand to help seal any cracks as you're working with the dough.
- Use the scraps to help seal cracks - Despite best efforts, the dough can crack and stretch in places when you're transferring it to the pan. Once I cut off the excess dough, I use it to fix any gaps in the base. Once the crust is baked and filled, no one will be able to tell.
- Refrigerate the dough - Chilling the dough allows it to rest. Once the glutens relax, it's easier to roll out the dough. Chilling the rolled crust a second time before baking helps it hold its shape better.
Recipe FAQS
If the dough is too cold, it will crack when you roll it. Leave it on the counter for another 5 minutes and then try again.
If the dough is too dry, add 1-2 tablespoons of ice water to make it more pliable.
The ideal thickness of the rolled-out dough should be ⅛ inch thick.
The dough can be stored in the fridge for 3-5 days or frozen for up to 3 months. Defrost the frozen dough in the refrigerator overnight, and then follow the rest of the instructions to make the tarts.
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Tart Crust Recipe
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Equipment
- 11" tart tin
Ingredients
- 2 cups flour
- ¾ cup unsalted butter (see notes)
- 2 egg yolks
- 3 tsps heavy whipping cream
- ½ cup powdered sugar (see notes)
- ⅜ teaspoon salt
- ¾ teaspoon vanilla extract
Instructions
- Mix the flour, powdered sugar and salt.
- Slice the chilled butter and add it to the flour mixture using a pastry cutter. Blend till you have a dry, crumbly mixture.
- Add the chilled cream and beaten egg yolk and continue to blend with the pastry cutter till the mixture becomes more moist. (see notes)
- Shape the dough into a disc, wrap it in plastic wrap, and chill it for an hour.
- After an hour, remove the dough and let it sit on the counter for 5-10 minutes so you can easily roll it out on a lightly floured surface. (see notes)
- Transfer the rolled dough to your tart tin and cut off any excess dough with a knife. (see notes)
- Bake as needed according to your recipe.
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