Home > Desserts > Easy Sweet Tart Crust Recipe

Easy Sweet Tart Crust Recipe

by Nick Makrides
Published: Last Updated on

This sweet tart crust is an all round great recipe. It’s a slightly sweet shortcrust crust that is perfect for things like French fruit tarts that have no-bake fillings, all the way to baked tarts like my Crème Brûlée Tart. This recipe can be used for large pies, and small ones too!

Top down shot of unbaked Sweet Tart Crust

Close up of unbaked Sweet Tart Crust

Nicks favourite thing…

What I love about this sweet tart crust is that it’s perfectly flaky, light and buttery. It’s also lightly sweet, and the perfect little thin layer of pastry to compliment any filling, no-bake or a wet filling that needs further baking!

Close up of baked Sweet Tart Crust

What’s a tart?

Put simply, a tart is a pastry crust that has any number of delicious fillings! I have loads on this website, check them out here!

Slice of Lemon Tart.

Slice of Creme Brulee Tart with spoon-full taken out

Passionfruit Meringue Tart

What does this tart crust taste like?

This crust is buttery, this recipe is rolled thin and when baked using my method. It stays  crisp because of the blind baking method. More on that below!

Sweet Tart Crust

Why do we blind bake this crust?

Well, there are pie crusts that can be baked with wet fillings and then there are crust recipes like this, that need to be blind baked. Blind baking is when you pre-bake the crust by filling it with baking beads. That way when you add the filling the crust stays nice and crisp.

What are the ingredients I need?

Ingredients image for Sweet Tart Crust

All-purpose flour – also known as plain flour.

Powdered sugar – also known as icing sugar.

Vanilla ExtractAlways use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

Butter – I used unsalted butter, straight out of the fridge. It’s got to be chilled.

Egg yolks – for this recipe you’ll only need the egg yolks.

If you’re looking for recipes to use up those egg whites, check out this delicious list!

Let’s go through each step.

Crust

Instructional image for Sweet Tart Crust 01

  1. Add the flour, powdered sugar and vanilla extract to the bowl of a food processor and blitz for 20 seconds to combine.
  2. Next, add the butter and pulse until you reach lentil sized pieces.

Instructional image for Sweet Tart Crust 02

  1. Add the egg yolks and blitz until small clumps of dough form.
  2. Turn the crumbly mixture out your workbench and bunch it together (without kneading).

Instructional image for Sweet Tart Crust 03

  1. Form a rough disc shape and then wrap in plastic. Chill for 60 minutes.
  2. Preheat a fan forced oven to 160°C / 325°F. Dust your workbench with flour and use a rolling pin to roll out to 14 inches wide.

Instructional image for Sweet Tart Crust 04

  1. Carefully roll over the rolling pin and then transfer and
  2. Unroll over a 9-inch tart tin with removable bottom.

Instructional image for Sweet Tart Crust 05

  1. Carefully lift the dough over the tart to allow it to naturally fall into the corners of the tart. You don’t want to stretch it or it will shrink as it bakes and become uneven.
  2. Roll the rolling pin over the excess dough to cut clean. Discard excess dough.

Instructional image for Sweet Tart Crust 06

  1. Place the tart tin on a baking tray. Use a fork to prick holes into the bottom of the tart shell.
  2. Place the tart tin on a baking tray. Scrunch up a large piece of baking paper and then un-scrunch it. Place on the inside of the tart tin.

Instructional image for Sweet Tart Crust 07

  1. Fill with baking beads. I used dried chickpeas. Bake for 15 minutes.
  2. Take it out of the oven, carefully lift out the beads using the corners of the baking paper

Instructional image for Sweet Tart Crust 08

  1. Bake for a further 10 minutes. Once baked, allow to cool completely.

My Top Tips!

Don’t stretch the dough!

When you unroll the dough back into the tart tin, you must lift the dough to let it fall to the bottom of the tart tin instead of stretching. If you stretch the dough it will shrink as it bakes and become uneven around the top. 

Transferring the dough.

To easily transfer the dough from your workbench to the tart tin, simply roll it over the rolling pin then unroll back over the tart tin.

How to easily cut off excess dough!

Here’s a really fun tip! It’s my favourite part of making this recipe because it takes second and is so satisfying. Simply use your rolling pin and roll it over the top of your tart. It will perfectly cut it off!

Baking Beads

You can use dried chickpeas or rice instead of actual ceramic baking beads which can be expensive. Simply fill them as you would baking beads then once you’re finished with them, let them cool completely in a bowl before placing back in a container or zip lock bag.

Close up of Sweet Tart Crust

Make sure to follow me on social media!

Instagram @thescranline, Facebook and watch and subscribe to my videos on YouTube!

I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

Pinterest image for Sweet Tart Crust

Top down shot of unbaked Sweet Tart Crust

Easy Sweet Tart Crust

A simple tart crust recipe that is buttery and flaky. Perfect for large or small pies with no-bake fillings or fillings that need baking!

Serves 1

5 from 3 votes
Author: Nick Makrides
Print Recipe Pin Recipe
Prep: 15 mins
Cook: 30 mins
Total: 1 hr 45 mins
Course: Dessert
Cuisine: French
Calories: 1973kcal
Author: Nick Makrides

Ingredients

Crust

  • 1 1/2 cup (225 g) all-purpose flour
  • 1/2 cup (75 g) powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup (110 g) unsalted butter chilled and cubed
  • 4 egg yolks

Learn How To Make it! [VIDEO]


Instructions

Crust

  • Add the flour, powdered sugar and vanilla extract to the bowl of a food processor and blitz for 20 seconds to combine. Add the butter and pulse until you reach lentil sized pieces. Add the egg yolks and blitz until small clumps of dough form.
  • Turn the crumbly mixture out your workbench and bunch it together (without kneading). Form a rough disc shape and then wrap in plastic. Chill for 60 minutes.
  • Preheat a fan forced oven to 160°C / 325°F.
  • Dust your workbench with flour and use a rolling pin to roll out to 14 inches wide. Carefully roll over the rolling pin and then transfer and unroll over a 9-inch tart tin with removable bottom. Carefully lift the dough over the tart to allow it to naturally fall into the corners of the tart. You don’t want to stretch it or it will shrink as it bakes and become uneven. Roll the rolling pin over the excess dough to cut clean. Discard excess dough.
  • Place the tart tin on a baking tray. Use a fork to prick holes into the bottom of the tart shell.
  • Scrunch up a large piece of baking paper and then un-scrunch it. Place on the inside of the tart tin. Fill with baking beads. I used dried chickpeas. Bake for 15 minutes. Take it out of the oven, carefully lift out the beads using the corners of the baking paper and bake for a further 10 minutes. Once baked, allow to cool completely.

Notes

Storage
This tart crust can be stored in an airtight container for up to three days.
Don’t stretch the dough!
When you unroll the dough back into the tart tin, you must lift the dough to let it fall to the bottom of the tart tin instead of stretching. If you stretch the dough it will shrink as it bakes and become uneven around the top.
Transferring the dough.
To easily transfer the dough from your workbench to the tart tin, simply roll it over the rolling pin then unroll back over the tart tin.
How to easily cut off excess dough!
Here’s a really fun tip! It’s my favorite part of making this recipe because it takes second and is so satisfying. Simply use your rolling pin and roll it over the top of your tart. It will perfectly cut it off!
Baking Beads
You can use dried chickpeas or rice instead of actual ceramic baking beads which can be expensive. Simply fill them as you would baking beads then once you’re finished with them, let them cool completely in a bowl before placing back in a container or zip lock bag.

Nutrition

Calories : 1973kcal
Carbonhydrates: 206g
Protein: 32g
Fat: 113g
Saturated Fat: 65g
Polyunsaturated Fat: 7g
Monounsaturated Fat : 32g
Trans Fat : 4g
Cholesterol: 1025mg
Sodium: 52mg
Potassium : 313mg
Fiber: 5g
Sugar : 60g
Vitamin A: 3875IU
Calcium: 149mg
Iron: 11mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

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2 comments

Angel February 17, 2022 - 7:18 pm

5 stars
I already tried this recipe and it works perfectly! Thank you for share! (Greetings from Chile!)

Reply
Nick Makrides August 8, 2022 - 3:35 am

Thanks so much Angel! So glad to hear that! N x

Reply

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