Basic tart dough. Part Sucre
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Basic tart dough. Part Sucre

Basic tart dough. Part Sucre

60 minutes

Introducing a video of recipes for “Part Sucre” and how to make them. I made a basic tart dough with sweetness. A tart stand that has a crispy texture and a gentle sweetness that makes it easy to match with any tart. The arrangement is endless if you master the basic fabric. Enjoy with cream or fruit!

Writer : macaroni chef Emo


Former cooking class instructor. Currently working as a macaroni cook. I love eating and drinking. Good at making sweets and Italian.


(For one 18 cm tart stand)

  • Soft flour
  • Almond poodle
    30 g
  • icing sugar
    40 g
  • Beaten egg
    1/2 piece (26g)
  • Unsalted butter
    70 g
  • salt
    a little
  • Vanilla oil
    a little


・ Return butter to room temperature.
-The oven preheats to 180 degrees.
・ Sift flour and almond poodle together.

How to make


Put butter in a bowl and knead with a rubber spatula until smooth.


Add powdered sugar and stir until whitish, then add salt and vanilla oil and mix.


Add eggs in 3 to 4 portions and mix well each time.


Add sifted flour and mix until dry. Wrap it in a wrap and rest in the refrigerator for at least 1 hour.


Put on a dusted stand and roll to a thickness of 3 mm with a rolling pin.


Gently lift it, lay it in a tart pattern, and make a hole with a fork. Cut off excess dough and bake in an oven preheated to 180 degrees for 25-30 minutes.


Remove from the oven, remove from the mold and take rough heat to complete.

Tips and points

・ By resting the dough firmly, you will get a tart dough with a crispy texture.
・ Please adjust the baking time according to the situation.

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