Name: Almond Shortcrust Pastry
Yield: Makes a 9-in. (23-cm) tart shell, to serve 6–8
Ingredients: Cake flour, divided: ⅔ cup (60 g) plus 2 cups (180 g); 1 stick (4 oz./120 g) butter, room temperature; ⅔ cup (3 ¼ oz./90 g) confectioners’ sugar; Scant ½ teaspoon (2 g) salt; 3 tablespoons (½ oz./15 g) ground blanched* almonds; 1 egg

Preparation info

Makes a 9 -in. 23 cm ) tart shell, to serve
6–8

Difficulty
Easy

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

This is a classic pastry that makes a perfect base for most chocolate-filled tarts.

Ingredients

1 stick (4 oz./120 g) butter, room temperature
Scant ½

Method

In a mixing bowl, soften the butter and mix with the salt, confectioners’ sugar, ground almonds, egg, and ⅔ cup (60 g) cake flour. As soon as the ingredients are mixed through, add the remaining flour and mix until just combined (1). Roll the dough out to a thickness of ⅛ in. (3 mm) between two sheets of acetate (2) and place it in the freezer for 1 hour, ensuring that it is flat.

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Almond Shortcrust Pastry

Ingredients

Method

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