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Mango Passionfruit Coconut Panna Cotta Tart

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I’m all about the tropical flavors lately, and even though it’s still spring, it feels like summer. It’s been HOT here in the midwest. This mango passionfruit coconut panna cotta tart is tropical in flavor, and served cold. This dessert is perfect for hot summer days.

Mango Coconut Panna Cotta Tart

This mango passionfruit coconut panna cotta tart is fairly simple, with the majority of the work in this recipe is just waiting for the tart shell to bake, the panna cotta to set, and the gelée is set. This tart can be made in advance, or over the course of a couple days . This tart is super creamy from the coconut milk, sweet-tart from the mango and passionfruit purees with a crisp cookie-like crust. It’s super delicious and beautiful.

Mango Coconut Panna Cotta Tart

Tart Shell

This sweet tart shell, or a pâte sucrée is tender and crisp, with a slight crumble in texture, similar to a that of a shortbread cookie. It’s the perfect foundation to most any filling, and can be made in a food processor. Check out my post on sweet tart dough for the recipe, and the step by step on how to make this dough.

Mango Coconut Panna Cotta Tart

Coconut Panna Cotta

Panna cotta is an Italian dessert that usually consists of cream, sometimes milk, sugar and vanilla. Gelatin is added to it to make a molded dessert, much like a super creamy jello. In this recipe, I swapped out the cream for coconut milk. The coconut milk still gives it that super creamy and luscious texture that is typical with traditional cream based panna cotta.

Mango Coconut Panna Cotta Tart

Mango Passionfruit Gelée

Gelée is the French term for what we know as jello. This mango passionfruit gelée is not as stiff nor is it clear like typical jello. This is because for this recipe I used mango and passionfruit purées and not juices. The gelée is poured on top of the panna cotta to set firm up and add a pop of fruity flavor that tastes amazing with the coconut milk.

Mango Coconut Panna Cotta Tart

If you make this mango passionfruit coconut panna cotta tart, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more tart recipes, check out these posts:

White Chocolate Blackberry Tart

Brown Butter Stone Fruit Tart

Meyer Lemon Ginger Tart with Toasted Honey Meringue

Blueberry Cornmeal Buttermilk Galette

Mango Passionfruit Coconut Panna Cotta Tart
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Mango Passionfruit Coconut Panna Cotta Tart

Coconut panna cotta in a sweet tart shell topped with mango passionfruit gelée and fresh, seasonal fruit
Prep Time30 mins
Cook Time27 mins
Chill3 hrs
Total Time3 hrs 57 mins
Course: Dessert
Keyword: gelée, mango passionfruit, panna cotta, panna cotta tart
Servings: 8 servings

Equipment

Ingredients

Tart Shell

Coconut Panna Cotta

  • 1 ¾ cups (400ml) full fat coconut milk, canned
  • ¼ cup (50g) granulated sugar
  • pinch of salt
  • 2 tablespoons whole milk
  • 1 packet unflavored gelatin
  • 1 teaspoon pure vanilla bean paste

Mango Passionfruit Gelée

  • 1/2 cup (90g) mango purée
  • 1/2 cup (90g) passionfruit purée
  • 2 tablespoons granulated sugar
  • 1 ¼ teaspoons unflavored gelatin

Instructions

Make the panna cotta.

  • In a medium saucepan, combine the coconut milk, granulated sugar and pinch of salt.
  • Place the sauce pan over low heat and cook until the sugar is dissolved and the mixture is hot. Do not let the mixture simmer or boil.
  • Put the milk in a small and sprinkle the gelatin over the top. Let it bloom for 5 minutes.
  • Whisk the vanilla bean paste into the milk mixture, followed by the bloomed gelatin.
  • Whisk the milk mixture until gelatin is completely melted. Let the mixture cool to warm.
  • Pour the mixture into the tart shell, about ¾ full. Depending on the height of your tart pan, there may be extra milk mixture. Leave enough space for a thin layer of gelée.
  • Place the tart into the refrigerator to chill for 2-3 hours until set.

Make the mango passionfruit gelée.

  • In a small saucepan, pour in the mango and passionfruit purées and granulated sugar.
  • Sprinkle the gelatin on top. Let the gelatin bloom for 5 minutes.
  • Heat over medium-low heat until all the gelatin dissolves and the mixture is hot but not boiling. Cool until just warm.
  • Gently pour the mixture over the set panna cotta. Place the tart in the fridge to set for two hours.
  • Garnish with fresh fruit and serve chilled.

White Chocolate Blackberry Tart

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This tart was almost too pretty to eat. Well, for me, anyway. My husband’s clients devoured it, so clearly they didn’t care that how pretty it was, only that it was delicious. Blackberry infused white chocolate ganache in a sweet tart shortbread crust and topped with fresh blackberries, mint, edible flowers and gold sugar pearls, what is there not to love? This tart is as simple to make as it is pretty, and is sure to impress family and friends.

White Chocolate Blackberry Tart

Tart Shell

This sweet tart shell, or a pâte sucrée is tender and crisp, with a slight crumble in texture, similar to a that of a shortbread cookie. It’s the perfect foundation to most any filling, and can be made in a food processor. Check out my post on sweet tart dough for the recipe, and the step by step on how to make this dough.

White Chocolate Blackberry Tart

White Chocolate Blackberry Filling

I love this filling. It is incredibly versatile as you can switch out the blackberries for any other berry (strawberries are extra dreamy here) and it’s super delicious. And the color is a stunner. No food coloring here, it is totally natural from the blackberries.

Basically, this white chocolate blackberry filling is a ganache. Cream and blackberries are cooked together on the stove and brought to a simmer. Crushing the berries while the mixture slowly comes to a simmer infuses the cream with the blackberry juice.

White Chocolate Blackberry Tart

Once the mixture has come to a simmer (bubbling around the edges of the pot), the mixture is then strained over a bowl of chopped white chocolate. Press down on the blackberry mixture firmly with the back of a spoon to get out as much liquid (and flavor) as possible. Discard the remaining pulp and seeds.

Whisk together the white chocolate and the cream/berry mixture until the white chocolate is fully melted. Pour the smooth ganache into the fully baked tart shell and chill in the refrigerator until the ganache as firmed up, about a hour and a half to two hours.

White Chocolate Blackberry Tart

Decorating

I decorated the tart with fresh blackberries, mint leaves, edible flowers and gold sugar pearls. I really wanted to emphasize the dark purple of the tart, so I chose fuchsia, gold and the green of the mint leaves as the color palette. Chamomile flowers would also look beautiful as well as violets and pansies. Start with making a basic design or shape with the blackberries. Add the mint leaves, followed by the edible flowers. I did tear some of the petals of the edible flowers to also add to the design. Finish by placing a few gold sugar pearls. This tart can be served chilled or at room temperature.

White Chocolate Blackberry Tart

If you make my white chocolate blackberry tart, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more blackberry recipes, check out these posts:

Blackberry Pie Bars

Triple Berry Crumble Pie

Earl Grey Cake with Honey Buttercream and Blackberry Caramel

Berry Lemon Layered Pavlova

White Chocolate Blackberry Tart
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White Chocolate Blackberry Tart

Blackberry infused white chocolate ganache in a shortbread tart shell
Prep Time15 mins
Cook Time25 mins
Chill2 hrs
Total Time2 hrs 40 mins
Course: Dessert
Keyword: blackberry, blackberry ganache,, blackberry tart, tart, white chocolate, white chocolate gananche
Servings: 8 servings

Equipment

Ingredients

Sweet Tart Crust

Blackberry Ganache

  • 2 cups (340g) white chocolate, finely chopped You can also use a higher quality chocolate chip – I recommend Guittard
  • ¼ teaspoon fine sea salt
  • 1 ¼ cups (150g) blackberries
  • ½ cup (114g) heavy whipping cream
  • ½ teaspoon pure vanilla bean paste
  • Blackberries, mint, edible flowers and gold sugar pearls, for decorating

Instructions

  • Place the chopped white chocolate and salt into a large bowl and set aside.
  • In a medium, heavy bottomed sauce pan, over medium-low heat, combine the blackberries and cream.
  • As the mixture slowly heats up, use a potato masher to mash the blackberries.
  • Once the mixture has began to simmer (bubbles around the edges), remove from heat.
  • Push the blackberry/cream mixture into fine mesh sieve to strain the mixture into the bowl of the white chocolate. Discard the solids. 
  • Let the mixture sit for a minute or two. Add the vanilla bean paste.
  • Slowly whisk the ganache from the center of the bowl outward until the cream and chocolate are combined.
  • If there is any pieces of unmelted chocolate microwave in 10 second increments, gently whisking after each increment.
  • Pour the smooth ganache into the tart shell. Pop any air bubbles that rise to the surface with a toothpick.
  • Chill the tart in the fridge for 1 hour, or until totally set.
  • Decorate the tart with blackberries, mint, edible flowers and gold sugar pearls.

Notes

Store the blackberry white chocolate tart in the refrigerator for up to 5 days.

Brown Butter Stone Fruit Tart

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Oftentimes, I’ve heard the phrase, “It’s just too pretty to eat.” I mean, it is food after all, and meant to be eaten, right? And then I finished decorating this tart, and thought to myself, how can I cut this?  It’s just too pretty to eat. But, admittedly, totally worth the destruction in order to do so. This brown butter stone fruit tart is as delicious as it is beautiful. It’s rich and creamy, slightly sweet, fresh and flavorful. It’s the perfect end of summer tart to use up those juicy, sweet in season stone fruits.

Brown Butter Stone Fruit Tart

My brown butter stone fruit tart is easy to prepare, and all the components can be made in advance and assembled before serving. Thick and silky brown butter pastry cream is spread into a crisp and crumbly sweet tart crust and topped with ripe juicy peaches, red plums and cherries. The tart is sprinkled with toasted almonds and Demerara sugar for extra crunch and sweetness right before serving. It’s simple but complex in flavor from the vanilla flecked brown butter pastry cream and the combination of ripe fruits.

For the tart crust, I used my go-to Sweet Tart Crust. It’s easily prepared in a food processor and bakes up beautifully golden brown. It’s buttery, tender and slightly sweet – a perfect crust for holding all types of fillings. The tart crust for this recipe is baked until golden brown and cooled completely before the pastry cream is added.

Brown Butter Stone Fruit Tart

How to make brown butter pastry cream

Pastry cream is similar to vanilla pudding in how it’s made and it’s consistency. Pastry cream is a custard, thickened with egg yolks and cornstarch, while pudding is thickened with fewer or no eggs, and cornstarch. To make the brown butter pastry cream, start by making the brown butter first, and allowing it to cool just slightly. You want it to still be warm, but not boiling hot.  This will be added to the custard still warm. The milk, sugar and salt are combined in a saucepan and heated until simmering. While the milk is heating up, egg yolks, additional sugar and cornstarch are beaten together to make a thickened, homogenous mixture. Once the milk is heated, it is slowly whisked into the egg yolk mixture to temper the eggs. This ensures that the eggs are being heated gradually, and won’t seize when cooking. Then the mixture is returned back to the saucepan to cook until bubbling and thickened.

The pastry cream is strained to catch any potential egg bits that might have cooked or curdled, and to keep it smooth and silky. The brown butter and vanilla are whisked in, and the pastry cream needs to chill for at least 3 hours, preferably overnight. You want the pastry cream to be super cold before adding it to the tart crust.

Brown Butter Stone Fruit Tart

Assembling the tart

Assemble the tart before serving so that any  liquid from the fruit doesn’t make the pastry cream watery or the tart soggy. Spread the pastry cream into the tart crust, and top with your favorite fresh stone fruits. Peaches, red plums and cherries are some of my favorites so I chose to use them here, but apricots, nectarines and blackberries (yes, they’re stone fruits) would be delicious as well.

The sweet crust and the pastry cream aren’t super sweet, to allow the ripe, seasonal fruit to really shine. Ripe fruit will be the sweetest and most flavorful.

Brown Butter Stone Fruit Tart

Slice the peaches and plums into thin slices, and fan them out over the pastry cream in little sections. Place some pitted and halved cherries, as well as some whole, stemmed cherries on the tart, down the center, or off to the side. Sprinkle some toasted almonds to fill in any gaps. Finish the tart by sprinkling with Demerara sugar. The sugar will cause the fruit to get juicer so be sure to add the sugar just before serving.

Brown Butter Stone Fruit Tart

For more fruity recipes, check out these posts:

Honey Cardamom Peach Galettes

Chai Spiced Apple Cranberry Pie

Spicy Pineapple Margarita Granita

Brown Butter Stone Fruit Tart
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Brown Butter Stone Fruit Tart

Thick and silky brown butter pastry cream is spread into a crisp and crumbly sweet tart crust and topped with ripe juicy peaches, red plums and cherries and sprinkled with toasted almonds and Demerara sugar.
Prep Time35 mins
Cook Time25 mins
Chill3 hrs
Total Time4 hrs
Course: Dessert
Keyword: brown butter cream cheese frosting, pastry cream, peaches, plums, stone fruit, tart
Servings: 8 servings

Equipment

Ingredients

  • 1 recipe Sweet Tart Dough, fully cooked
  • 1/4 cup (57g) unsalted butter
  • 2 cups (480ml) whole milk
  • 1/2 cup (100g) light brown sugar, packed, divided
  • 1/8 teaspoon fine sea salt
  • 5 large egg yolks
  • 3 tablespoons cornstarch
  • 2 teaspoons pure vanilla paste (or vanilla extract)
  • 3 peaches
  • 3 red plums
  • 1/2 cup (80g) cherries
  • Toasted almonds, for sprinkling
  • Demerara sugar, for sprinkling

Instructions

Brown Butter Pastry Cream

  • Place the butter into a small saucepan over medium heat. Cook the butter until deep golden brown, and the butter stops popping. Set aside to cool until warm.
  • In a medium saucepan over medium-low heat, combine the milk, salt and 1/4 cup of sugar and bring to a simmer.
  • Meanwhile, in a large bowl, combine the remaining 1/4 cup of sugar and egg yolks and whisk until fully mixed, about 30 seconds.
  • Whisk in the cornstarch until thickened, for about a minute.
  • When the milk mixture is simmering, remove the saucepan from the heat. Carefully and slowly, whisk the milk into the egg mixture.
  • Pour the egg/milk mixture back into the saucepan and place over medium heat, whisking continuously until the pastry cream thickens and slow bubbles pop on the surface.
  • Strain the mixture through a fine mesh sieve into a clean bowl to remove any curdled bits, and to smooth out the cream.
  • Whisk in the brown butter and vanilla bean paste.
  • Cover the surface of the pastry cream with plastic wrap so that a skin doesn't form. Allow the pastry cream to cool to room temperature.
  • Chill the pastry cream in the fridge until completely chilled, about 3 hours, preferably overnight before using.

Assembling the Tart

  • Assemble the tart just before serving. Slice the peaches and plums into thin slices.
  • Pit and halve the cherries, leaving a few stemmed and uncut. Set aside.
  • Stir the chilled pastry cream. Pour into the cooled, fully baked tart crust.
  • With an offset spatula, spread the pastry cream out evenly in the tart crust.
  • Place the peaches and plums over the pastry cream. Top with cherries.
  • Sprinkle the toasted almonds over the tart, filling in some of the gaps where the pastry cream is can be seen.
  • Sprinkle the tart with Demerara sugar. Serve immediately.

Meyer Lemon Ginger Tart with Toasted Honey Meringue

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I have sworn my undying love for lemon desserts in my lavender lemon bars post, so it’s no secret I’m a huge fan of all things lemon. Today, I’m sharing with you a riff on the classic lemon tart -a meyer lemon ginger tart with toasted honey meringue. This tart is out of this world delicious – the flavors are perfectly balanced and make for a rock star flavor combination. I’ve swapped traditional lemon curd filling with a Meyer lemon curd infused with fresh ginger. Meyer lemons are a winter citrus gem. They’re incredibly juicy and flavorful, combining the sweet tart flavors of a lemon and a mandarin orange into one fruit. I’ve topped this tart with a toasted honey meringue that compliments the Meyer lemon and ginger. Seriously, so good.

Meyer Lemon Ginger Tart with Toasted Honey Meringue

I use my favorite sweet tart dough to make the shell of this tart. It’s buttery, tender and perfect for holding all of this luscious Meyer lemon ginger curd. The Meyer lemon ginger curd is made with lots of egg yolks, lots of zest and lots of grated ginger. It seems like a lot of egg yolks, but I prefer to use more yolks than whole eggs to lessen the eggy flavor that can sometimes accompany curds. Keep four of those whites though because you will need them to make the meringue. Pop the remaining three whites in the fridge to be used for macarons, meringue cookies or buttercream.

It’s important to get as much flavor out of the zest and grated ginger as possible. I find that the best way to do that is to rub the zest and ginger in with the sugar. This releases the oils from the zest and the liquid from the grated ginger. Add your egg yolks and eggs and promptly whisk to combine. Sugar can actually absorb the water from the eggs, or what some refer to as “cooking” the eggs, so that’s why you want to work fairly fast here, to avoid clumpy eggs. Add in the lemon juice and butter and cook on medium low heat until the mixture has thickened and has reached 170F. Strain the curd in to a bowl to remove any eggy bits and zest and let it come to room to temperature before pouring into your tart shell and chilling.

Meyer Lemon Ginger Tart with Toasted Honey Meringue

When I make meringue, I usually use the Swiss method of cooking sugar and egg whites over a double broiler to 150F-160F, then whipping the mixture to stiff peaks. The method is the same here, but with honey instead of sugar. I add in a pinch of cream of tartar just to add a bit acidity and a pinch of salt for flavor. The result is a thick, marshmallow-y meringue with the prominent but not overwhelming flavor of honey. I (carefully) pile the meringue (a lot) onto the tart and use a blow torch to toast it. You can halve the recipe if you prefer less meringue. Meringue has a tendency to get weepy and flat over time, so be sure to add the meringue and toast it just before serving.

Meyer Lemon Ginger Tart with Toasted Honey Meringue

If you try this Meyer lemon ginger tart with toasted honey meringue, let me know! Leave a comment in the comment area below and be sure to snap a photo and tag it #littlevintagebaking on Instagram. I love seeing your Little Vintage Baking creations!

Meyer Lemon Ginger Tart with Toasted Honey Meringue
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Meyer Lemon Ginger Tart with Toasted Honey Meringue

A sweet and tart Meyer lemon and ginger curd filled sweet tart shell topped with honey Swiss meringue and toasted
Prep Time30 mins
Cook Time45 mins
Total Chilling time4 hrs
Total Time1 hr 15 mins
Course: Dessert
Keyword: ginger, Honey Cardamom Peach Galettes, honey meringue, lemon tart, meyer lemon, tart
Servings: 8 servings

Equipment

Ingredients

  • 1 sweet tart dough recipe, fully baked

For the meyer lemon curd:

  • 7 large egg yolks
  • 2 large whole eggs
  • 2 tbsp grated Meyer lemon zest
  • 1 heaping tbsp peeled and grated fresh ginger
  • 1 cup (200g) granulated sugar
  • 2/3 cup (158ml) Meyer lemon juice
  • 6 tbsp (85g) unsalted butter, softened

For the toasted honey meringue:

  • 4 egg whites
  • 1/2 cup (125ml) pure honey
  • Pinch of cream of tartar

Instructions

Make the Meyer lemon ginger curd:

  • Combine the sugar, Meyer lemon zest, and grated ginger into a bowl. Rub the mix between your hands to release the oils of the zest and the liquid of the ginger. The mixture will be like wet sand.
  • Add the eggs and egg yolks to the sugar mixture and whisk to combine thoroughly. 
  • Add the Meyer lemon juice and whisk to combine.
  • Pour the mixture into a medium sauce pan, and place over a medium low heat. Add the butter. Stir continuously to keep the mixture moving so your eggs don't scramble.
  • Cook the curd until thick and just beginning to bubble, or until an instant read thermometer reaches 170F. The curd will thicken more in the refrigerator.
  • Strain the curd into a clean shallow bowl, and let it sit until it reaches room temperature. 
  • Pour the curd into your cooled, fully baked tart shell. Use a spatula to spread the curd evenly in the tart shell. Place in the refrigerator to set up the filling,  about 4 hours. 

Make the toasted honey meringue:

  • Place a couple inches of water in a medium saucepan. Place the saucepan over medium heat and bring to a simmer.
  • Place the egg whites, cream of tartar and the honey into the bowl of a stand mixer. Place the bowl over the saucepan of simmering water, whisking constantly until an instant read thermometer reads 160F. 
  • Transfer the bowl to a stand mixer with a whip attachment and beat on medium high until the meringue is thick, glossy and pulling away from the sides of the bowl. Your meringue should hold it's shape.
  • Using a spatula, gently place scoops of meringue into the center of the chilled tart. 
  • Make swoops and swirls with a small spatula. Use a hand blow torch to toast and brown the meringue.

Sweet Tart Dough

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One of the many fundamental recipes every baker needs in their repertoire is a recipe for a sweet tart crust, or pate sucree’. Similar to a pie dough, sweet tart dough creates a buttery, sturdy crust perfect for filling with curds, custards,  fruit, and much more.  Sweet tart dough differs a bit from pie dough as tart dough is sweeter and more cookie-like, reminiscent to a sable’ cookie, while pie dough has a small amount, if any, of sugar and is more flaky and crisp in texture.

Pie dough and tart dough are very similar, using many of the same ingredients – flour, sugar, butter and salt but with sweet tart dough containing an egg or egg yolk. All purpose flour is used in this recipe, helping to create a perfectly tender crust. Not too delicate and not too tough. Confectioner’s sugar is used here because it provides more of a melt-in-your-mouth, fine grained crust than granulated sugar would. Salt is added for flavor. An egg yolk is added for structure, and also contributes to browning. Cream is used to help bind the dough together and allow the dough roll out easier. You can skip the cream and use a full egg if you wanted to, though the crust will not be as tender. I have done this plenty of times and it’s still perfectly delicious.

Perfect Tart Dough

I always make pie dough in a food processor and my sweet tart dough is no exception. I love the ease of it and it comes together much faster than doing it by hand. You’ll want to make sure you don’t overwork your dough. Just as with hand mixing your dough, be sure not to over process your dough in the food processor. Pulse just to combine.

Cold ingredients are key to a good pastry dough. I like to grate my super cold butter on the large grates of a box grater before adding it to my dry ingredients. Using grated butter ensures that the butter is uniform and evenly distributed in the flour mixture. Once the butter is added and combined, the mixture will look like coarse meal. Next, process in the egg yolk, cream and vanilla and pulse to form large clumps and curds. The photo above is what your dough should like when you’re done processing it.

Allow the dough to chill before rolling out. This relaxes the dough and makes it easier to roll. Roll the dough out on a lightly floured surface. If you would like, you can also roll out the dough between two pieces of parchment. For a standard tart shell, roll the pastry out to a 12″ round, about 1/8 inch thick.  You can certainly roll your dough a bit thinner or thicker, depending on your preference. I find that I prefer to use a slightly thicker tart shell for tarts made with curds, and fruit.

Place the rolled dough into the 9.5″ removable bottom tart pan. I use this traditional fluted tart pan. I find that the best way to do this is to take the removable bottom from the tart pan and slide it under the dough. Center the dough over the pan bottom, pick up and place into the tart pan. Ease the dough into the pan, taking care not to stretch the dough and making sure the dough is flush to the pan. Trim off the excess, then it’s off to the freezer to firm up before baking. Freezing the pastry completely will help prevent the tart shell from shrinking.

Once the tart shell is chilled completely, it’s lined with oiled or buttered aluminum foil and filled with pie weights (or uncooked rice, dried beans, etc.).  This is to allow the tart to cook weighed down to prevent the crust from puffing up and distorting while baking. After the tart’s initial bake, the foil and weights are removed and it’s baked for a bit longer. For a partially baked shell, for tarts that will be baked further with their fillings, only a few more minutes of baking are required to dry out the pastry a bit more before filling. For a fully baked tart shell, bake until a light golden brown. I like to bake mine a deeper golden brown. Where there is browning, there is flavor.

Sweet Tart Dough

Sweet tart dough can also be made in advance. Dough can be refrigerated for up to 3 days, wrapped tightly in plastic wrap. It can also be frozen for up to a month. Just thaw overnight in the refrigerator before using. It can also be baked, cooled and stored at room temperature in a ziptop bag for up to two days.

If you make a tart using my sweet tart dough recipe, let me know! Leave a comment in the comment area below and be sure to snap a photo and tag it #littlevintagebaking on Instagram. I love seeing your Little Vintage Baking creations!

Sweet Tart Dough
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5 from 1 vote

Sweet Tart Dough

Buttery, tender sweet tart crust perfect for any filling
Prep Time10 mins
Cook Time35 mins
Chilling1 hr 30 mins
Total Time45 mins
Course: Dessert
Keyword: sweet tart crust, sweet tart dough, tart crust, tart dough
Servings: 8 servings

Equipment

Ingredients

  • 1 1/2 cups (180g) all purpose flour
  • 1/2 cup (56g) confectioner's sugar
  • 1/2 tsp fine sea salt
  • 1 stick (113g) unsalted butter, very cold and grated on a box grated
  • 1 egg yolk
  • 2 tsp heavy cream
  • 1/2 tsp pure vanilla extract

Instructions

  • Place the flour, confectioner's sugar and salt in the bowl of a food processor. Pulse a couple times to combine. 
  • Scatter in the cold, grated butter over the flour mixture. Pulse a few times to evenly distribute. The mixture will be clumpy, resembling coarse meal.
  • Whisk together the egg yolk, cream and vanilla in a small bowl. Add the egg yolk mixture while pulsing. Pulse the mixture until it starts sticking together, forming large clumps. It's ok if there is still some flour that hasn't been fully incorporated.
  • Pour the mixture out onto your work surface. With a light hand, knead just a few times to incorporate all of the flour and to ensure everything is thoroughly incorporated.
  • Flatten dough into a disc, about an inch thick and wrap in cling film. Refrigerate for 45 minutes.
  • Place your chilled dough on a lightly floured surface. Let the dough sit for a 5-10 minutes until pliable. Roll out your dough into a 12" circle, about an 1/8 inch thick. 
  • Place the dough over your tart pan and quickly ease the dough into the pan. Avoid stretching the dough. Use the tips of your fingers to ensure the dough is flush with the bottom and sides of the pan. 
  • Trim the excess dough off the top of the pan. Take another look at your tart dough, checking for any tears, gaps or uneven edges, Use the excess dough to fill in those spots.
  • Place the tart shell into the freezer for at least an hour.
  • Preheat the oven to 400 F. Lightly spray a piece of aluminum foil with cooking spray. Press the foil into the tart shell, covering the edges. Fill the shell with pie weights.
  • Place the tart shell into the oven and bake for 22-25 minutes. Carefully remove the foil and pie weights. 
  • For partially baked shell, continue baking for 5 minutes more. Proceed to your recipe for further instructions. 
  • For a fully baked shell, continue baking for 10 minutes longer or until golden brown. Be sure to keep an eye on the edges of the tart so they don't burn. Place on a wire wrack to cool completely.