Chocolate Butterscotch Pecan Tart – Day Two – Egg Based Tart Crust
So, this is my second time making a tart crust. However, this time a tried a sweeter crust that is made with two egg yolks as the binder. I used my food processor, and it was very quick and easy to make.
Simply add the dry ingredients, give it a few pulses. Then the wet ingredients, give it a few pulses. Then give it the squeeze test and see if it sticks together.
Ok.. it’s still a crumbly mess. To turn it into a pastry dough ball, put it in the center of a piece of plastic wrap. Now take the edges of the plastic and use that to press the mixture together. You’ll see the dough ball start to come together. Continue pressing it together until it’s one mass and no more crumbs come off.
Then wrap it and place it into the fridge to get that butter cold again.
Roll it out on a lightly floured surface and shape into a 12 inch circle. Keep moving it around so that it doesn’t stick. Roll it over your rolling-pin and place it into your tart pan.
Carefully press it into the sides and remove any excess from the edges. Now cover the center with two pieces of foil and some pie weight (I used lentils) and place it in the freezer for 10 minutes.
Bake for 10 minutes then remove the pie weights and foil and continue cooking it until golden brown.
After all that care and prep work, my crust edges still sunk…. What am I doing wrong? Is that normal for a tart? Because the sides are straight up and down, do the edges fall more than a pie?
These are the questions I still have when it comes to a tart crust.
On a good note – the filling was the perfect amount for this height challenged crust.
I really liked this sweet, almost cookie like, crust. It was perfect for the chocolate and butterscotch filling I put into it!
This recipe is part two of a three series recipe for a Chocolate Butterscotch Tart and Homemade Butterscotch Sauce.
Egg Based Tart Crust
Basic Tart Crust made with 2 egg yolks for more of a cookie like crust.
- 1 1/4 cups flour
- 1/4 cup sugar
- 1/2 cup butter, cut into cubes
- 2 egg yolks, beaten
- 1 tablespoon water
- Place flour and butter into a food processor and pulse 3-5 times until butter is pea sized. Add in eggs and water and pulse another 3-5 times.
- Test the mixture and make sure it holds shape when squeezed in your fist.
- Dump the mixture on to a piece of plastic wrap and form into a ball. Cover and chill for 30-60 minutes.
- Sprinkle flour on your working surface and press the pastry ball flat. Roll the pastry out to a 12 inch circle and then transfer to a 9 inch round tart pan with a removable bottom. Press the pastry into the edges and trim off the excess.
- Cover the base of the tart with 2 pieces of foil and some pie weight (beans, rice, lentils, etc, will work as well).
- Place the tart into the freezer and preheat the oven to 400 deg F.
- Bake the crust for 10 minutes then remove the pie weights and foil and bake for another 5 minutes until it’s light brown.
- Leave it inside the pan and allow it to completely cool.
- Wrap in plastic and cover overnight.
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Amount Per Serving: Calories: 140Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 63mgCarbohydrates: 14gFiber: 0gSugar: 4gProtein: 2g
Nutrition information isn’t always accurate.