Shortbread Crust for Custard Tart
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“Fancy tarts always have a delicious buttery cookie-like crust. Here's a basic shortbread crust to fill with your favorite custard or pudding.”
Shortbread Crust for Custard Tart
2 recipe photos
READY IN:1hr 30mins |
SERVES:8 |
UNITS:Metric |
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Ingredients Nutrition
Crust
- 118.29 ml salted butter (room temperature)
- 59.14 ml confectioners' sugar
- 2.46 ml orange extract
- 236.59 ml flour (sifted)
Directions
- In a mixing bowl, cream butter and sugar until light and fluffy with electric mixer (about 3 minutes).
- Add extract; mix thoroughly (1 minute).
- Incorporate flour little at a time; mixing until thoroughly combined.
- Cover bowl with plastic wrap and chill for 1 hour.
- Turn dough out on a lightly floured board and roll out to 1/3" thickness.
- Line a tart pan (10" x 1" high with removable bottom) with the pastry dough.
- Prick dough and place in a preheated oven at 350 degrees.
- Bake for 15- 20 minutes or until golden brown.
- Remove from oven; cool and fill with pastry cream top with fresh fruit (kiwi, banana, strawberry, green seedless grapes, blueberries).
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Shortbread Crust for Custard Tart