Pate Sucre

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Bake mini-muffin tins at 20m @ 350F/176C

{1664 g} Makes 128

mini-shells (8 g)(!416.0% !)

Cream together

216 g

butter, softened(!54.0% !)

132 g

confectioners sugar(!33.0% !)

1/4 tsp {1.5 g}

salt(!0.4% !)

3/4 tsp {1.0 g}

lemon zest (opt)(!0.2% !)

1/4 tsp {1.1 g}

vanilla extract(!0.3% !)

Slowly add

100 g ( 2 )

eggs,beaten(!25.0% !)

Stop mixer, and blend in

400 g

pastry flour(!100.0% !)

2516 g 11600 Calories

total(!461 Calories/100g !)(!629%!)

Form into disc,wrape in plastic and chill 1 hour.

Form into balls, and place into mini-muffin tin.

Cover with saran wrap, and using small pestle push down to form tart. Make sure its pretty thin. 1/8 inch.

Poke holes using toothpick into base.

Set oven to 350F/176C. Chill tarts in freezer for 15 minutes.

Bake for 20m @350F/176C, until edges are browned.

Remove, place on rack and cool.

Note

Pastry shells rolled to a "2" thickness on pasta rollers are a good thickness, but is very fussy.

Ideally a tart tamper with the pastry shell is the way to go.

P 318. Professional Baking 6th Ed, Glissen

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