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


  1. Sift the flour, salt and almond powder together and set aside.
  2. Cream the butter till soft and fluffy.
  3. Add the sugar and cream till pale and fluffy.
  4. Add the egg and cream to combine.
  5. Add the vanilla extract and mix to combine.
  6. Add the sifted mixture and mix till your form a rough dough.
  7. Turn the dough out onto a work surface and use your hand to knead a little till the dough comes together.
  8. Shape the dough into a disc and cling wrap it and chill in the fridge for about 2 hours.
  9. Roll the dough out to thickness of about 4 mm and cut into rounds using the ring cutters.
  10. Dork the cut dough with a fork and chill in the fridge overnight.
  11. 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.