75gEggsbeaten (~ 1.5 eggs. Just throw the other half in your omlette)
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until smooth.
Add flour, baking powder and almond flour, and mix on low until crumbly and the butter is completely incorporated.
Beat the eggs and then add all at once and mix until incorporated.
Wrap in plastic wrap, pat flat and chill thoroughly, about an hour or two. Overnight works too!
Stop here if you are going to use the dough for a tart that does not require pre-baking!
To Blind Bake:
Preheat an oven to 350F
Roll to 3mm thick either on a piece of parchment or on a floured surface. Chill at least 30 minutes.
Remove from parchment to line a large tart pan up to 12” in diameter. Or cut with ring molds slightly larger than the mini tart pans you are using. Place one dough circle over each mold and gently place it in the crease and the press to line. Chill.
Cut parchment paper that will fit inside your molds. Crumple it up to make it pliable.
Cut off the excess on the top of the chilled and lined tart shells. Place parchement inside and fill with beans or rice. I find that rice doesn’t work as well as medium sized beans. Chill again if they got warm.
Bake in preheated oven for 8-11 minutes with the beans or until the parchment lifts out easily and the sides have begun to brown. Remove the parchment and beans and set aside to cool. You can reuse both again!
Continue baking until golden brown.
Cool completely! You can store them for 5 days or use them immediately.
Notes
Notes:
In the video I made a double batch, so I divided it. You would not need to do that in this recipe. This recipe yields 6-10, 2 ½ inch mini tarts. To get 10 tarts you will need to re-roll the scraps.
Or you can make one large tart up to 12 inches in diameter.