Vanilla Sablée Tart Shells

Name: Vanilla Sablée Tart Shells
Yield: Yield 750 g / 1 lb 10.46 oz
Ingredients: 171 g / 6.03 oz butter, soft; 71 g / 2.5 oz eggs, at room temperature; 3 g / .09 oz salt; 250 g / 8.82 oz cake flour; 25 g / .88 oz almond flour; 52 g / 1.83 oz pastry flour; 1.5 Tahitian vanilla pods, split and scraped; 52 g / 1.83 oz bread flour; 128 g / 4.5 oz confectioners’ sugar

Preparation info

Difficulty
Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

52 g / 1.83 oz bread flour
52 g / 1.83

Dessert
Vegetarian

Method

Sift together the flours.
Cream the butter, salt, sugar, vanilla bean seeds, and almond flour using the paddle attachment until evenly mixed, about 3 minutes. Do not overmix or incorporate air.
Add the eggs in 4 stages, scraping the bowl after each addition.
Add the sifted flours in 4 stages on low speed.
Shape the dough into a rec