This is a buttery sweet pastry that can be used as a tart base. I used it to make some chocolate and passion fruit curd tarts.
(Makes a 6 inch base and about 6 individual 5cm tart rings)
- 210g cake flour
- 125g unsalted butter at room temperature
- 85g castor sugar
- 25g almond powder
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- Sift the flour, salt and almond powder together and set aside.
- Cream the butter till soft and fluffy.
- Add the sugar and cream till pale and fluffy.
- Add the egg and cream to combine.
- Add the vanilla extract and mix to combine.
- Add the sifted mixture and mix till your form a rough dough.
- Turn the dough out onto a work surface and use your hand to knead a little till the dough comes together.
- Shape the dough into a disc and cling wrap it and chill in the fridge for about 2 hours.
- Roll the dough out to thickness of about 4 mm and cut into rounds using the ring cutters.
- Dork the cut dough with a fork and chill in the fridge overnight.
- Bake the cut dough in a preheated oven of 190 degrees for about 15 minutes and it can be filled with chocolate or curds.
I used half and froze the other half which can be kept for about 2 months.