Tart base was made with classic French sweet pastry — "pate sucree" with following ingredients

  • 1 1/2 cup AP flour (plus extra for dusting)
  • pinch of salt
  • 1/4 cup sugar
  • 6 tbps of unsalted butter, diced at room temp (3 oz)
  • 2 large egg yolks
  • 2 – 3 tbps of ice water
  • 1/2 tps vanilla extract

I think the above ingredients work (taste-wise), but I missed the method and the tart turned out too tough…

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