Tart crust dough (pre cooking)
Tart crust dough (pre cooking)

Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, tart crust dough (pre cooking). One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Tart crust dough (pre cooking) is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Tart crust dough (pre cooking) is something which I’ve loved my entire life.

Pie crust, while also buttery and not too sweet, tends to have more of a flaky texture, while tart crust is more like a cookie. And honestly, tart crust is WAY easier to make! Add butter and rub in with your fingers until mixture resembles coarse meal with a few pea-size pieces remaining. Transfer crust to a wire rack and remove weights and foil.

To get started with this particular recipe, we must prepare a few ingredients. You can have tart crust dough (pre cooking) using 7 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Tart crust dough (pre cooking):
  1. Get 300 g flour
  2. Prepare 2 eggs
  3. Get 50 g butter
  4. Get 50 g olive oil
  5. Get 30 ml water
  6. Make ready 1 pinch salt
  7. Make ready 1 pinch sugar

Cut into circles using the large side of the Crust Cutting Tool. Pre-baking, or blind baking, is a process in which pie dough is placed into its pan and baked in the oven prior to filling. Pre-baking keeps the rising steam from puffing up the layers of crust during baking. Remove from the oven and if there are any sizable cracks, use the bits of reserved dough to fill in and patch them.

Instructions to make Tart crust dough (pre cooking):
  1. Pre-heat the oven at 180°C
  2. Pass flour throgh a colander and mix with the rest of the ingredients in a bowl until it forms a dough
  3. Make a ball with the dough, then wrap in plastic film and let it sit in the fridge for 30 min
  4. With a rolling pin, flatten until it becomes a disc, about 5 cm larger than the mold you intend to use
  5. Add butter or oil to the inside surface of the mold, then place the dough making sure it covers part of the inside walls. Push the dough to make sure it covers all surfaces then pin with a fork to make a few holes
  6. Place aluminum foil directly over the dough and place a few beans of rice on top to make weight. Cook in the oven for 15 minutes.
  7. Let cool for 5 to 10 minutes before adding the ingredients for your tart.

Pre-baking keeps the rising steam from puffing up the layers of crust during baking. Remove from the oven and if there are any sizable cracks, use the bits of reserved dough to fill in and patch them. Bake until the edges are barely golden. Remove the crust from the oven. To "dock" a pastry means to prick a pie crust with a fork before baking.

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