Egg Based Tart Crust

Basic Tart Crust made with 2 egg yolks for more of a cookie like crust.

Preparation 1 hour
Cook Time 15 mins
Total Time 1:15


  • 1 1/4 cups flour
  • 1/4 cup sugar
  • 1/2 cup butter, cut into cubes
  • 2 egg yolks, beaten
  • 1 tablespoon water


  1. 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 3 - 5 times.
  2. Test the mixture and make sure it holds shape when squeezed in your fist.
  3. Dump the mixture on to a piece of plastic wrap and form into a ball. Cover and chill for 30 - 60 minutes.
  4. 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.
  5. Cover the base of the tart with 2 pieces of foil and some pie weight (beans, rice, lentils, etc, will work as well).
  6. Place the tart into the freezer and preheat the oven to 400 deg F.
  7. Bake the crust for 10 minutes then remove the pie weights and foil and bake for another 5 minutes until it's light brown.
  8. Leave it inside the pan and allow it to completely cool.
  9. Wrap in plastic and cover overnight.


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