Whole wheat tart dough

Preparation info
  • Yield: Enough for


    tart shells, mea-suring approximately 4 inches in diameter after baking, each shell weighing 2¼ ounces
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient Baker’s percentages


  • In a large bowl, mix flour, salt, and cinnamon together.
  • In the bowl of an electric mixer outfitted with a paddle attachment, cream the butter until smooth and light.
  • Add sugar and mix until blended.
  • In a small bowl, whisk egg yolks and vanilla and then add to the butter and sugar mixture, mixing to incorporate, scraping the bottom and sides o