Adding egg yolks, cream, and sugar transforms a standard crust into something almost cookie-like. Freeze the second crust for later use.
Ingredients
Makes 2 crusts
Step 1
Whisk egg yolks and cream in a small bowl; set aside. Pulse flour, butter, sugar, and salt in a food processor until a coarse meal forms. With machine running, gradually add cream mixture; blend just to combine (do not overwork dough or crust will be tough).
Step 2
Transfer dough to a large work surface. Knead just to incorporate, 4-5 turns. Divide dough in half; shape each half into a 1"-thick disk and wrap in plastic. Chill until firm, at least 2 hours. DO AHEAD:Crust can be made 1 day ahead. Keep chilled. Let stand at room temperature for 15 minutes before rolling out. Crust can also be frozen for up to 4 months. Thaw overnight in refrigerator before rolling out.
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Reviews (3)
Back to TopThis is an excellent sweet tart dough recipe. I use it for the chocolate pecan tart and for any chocolate tart I make for parties. It is easy to make and freezes very well. I make three at a time, and have it ready to go any time.
jskytt1
California
11/24/2013
Used this with a triple berry pie and with a chocolate pecan tort and it was delicious with each. Had trouble rolling one disk but I think it was user error. With second disk I made sure work surface was well floured, rolled half-way out, flipped, rolled remainder, and transferred to pie plate without a problem. Even with the first disk I made repairs before filling and no one was the wiser.
schollct
Shaker Heights, OH
11/26/2012
2 of us tried this recipe independently, and it just didn't come together for either of us. It was dry and mealy. If it was just me, I'd assume user error. But the other had the same problem. That said, I still think that the proportions appear right.
dpym
Seattle
11/23/2012
