It holds its shape nicely and is easy to work with, making it the ideal dough for pastry newbies. In my humble opinion, pâte sucrée is the ideal pastry for sweet tarts, as its cookie like texture creates the perfect base for various fruit and cream fillings. Pâte SucrèeĪs mentioned, today we are making a pâte sucrée as a base for a sweet tart. I’m happy to report that after a ridicules amount of recipe testing, I’ve finally made a tart that has all those lovely characteristics. I wasn’t going to stop until this was the tastiest and thin pastry crust (that’s easy to handle though) you’ve ever tried. So there I was trying to get two conflicting characteristics into one tart dough. Obviously the thinner the pastry, the more fragile it becomes. And just like Zumbo and Rachel Khoo mentioned (about 1000 times) on the show, the thiner the pastry, the better. The more butter you add the better it tastes but also the more difficult it becomes to handle. The perfect tart crust is light in texture and buttery in flavour. (I have an endless stash of frozen dough to prove it too.) Needless to say, I’ve spent the past 2 weeks making pâte sucrée like a maniac, trying to figure out what exact ratios and methods result in the perfect crispy tart crust. It’s a science of its own and there is a lot of precision that goes into it. If there’s anything that I’ve learned from binge watching Zumbo’s Just Desserts on Netflix for the past few weeks, it’s there’s nothing basic about pastry dough.
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