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I remember always being impressed by the little fruit tarts in high-end coffee shops around the world. They are made to absolute perfection. Beautiful light golden crusts filled with incredible soft pudding and topped with gorgeous seasonal fruit. The big tarts look great as well, but I don’t want to share my tart – hell no! Each person gets her/his own treat. This recipe is my call for the basic tart base. You can fill it up with any creative idea you have in mind. In this recipe, we blind bake. (Hence the chickpea phase.) We do this when we make a tart with a filling that shouldn’t be baked (like pastry cream). If you’ve ever had any problems making a tart, try this recipe. And if you have any questions, feel free to ask them in the comments below.
Knife
Cutting board
Food processor
Plastic wrap
Rolling pin
Tart rings
Parchment paper
Baking tray
Baking weights
Cut the butter into little cubes and place it in the fridge for 15 minutes.
In a mixer, add flour, powdered sugar, almond flour, and salt. Mix well.
Add the butter cubes and blend until all incorporated to a sandy texture.
Add the eggs and blend just until a dough is formed. It’s ok if you still have some dry parts that didn’t incorporate completely.
Take the dough out of the mixer and just bring all the dough together. Don’t work it, we don’t want to develop any unnecessary gluten bonds.
Wrap the dough and place it in the fridge for at least 3 hours (maximum a day).
On a floured surface, split the dough into two parts. The other half you are not using at that moment- wrap and place in the fridge.
Using a rolling pin, open the dough to a 1/3 cm thickness.
So now it goes like this- If you want to make a big tart, open it a little bigger than the tart pan. Carefully cover the pan with the dough and press the dough into the edges. If you decide to do a small individual tart, score the dough with the tart rings- that’s your tart base. Cut strips of dough and press them to the ring edges. Make sure you lightly press the ring to the tart base.
Clean the edges of the tart with the dull side of the knife.
Place the tart in the freezer for 30 minutes.
Preheat the oven to 350°F or 175°C.
Make holes in the base with a fork.
Place parchment paper on top of the frozen tart dough and fill them with raw chickpeas. We will bake them and then remove the chickpeas and continue baking. That technique called “Blind Baking”. Blind Baking (sometimes called pre-baking) is the process of baking a pie crust or other pastry without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as with pastry cream), in which case the crust must be fully baked.
Bake the tarts for 12 minutes.
Remove the parchment paper and the raw chickpeas and keep baking for another 10-12 minutes.
Remove from the oven and place on a net to cool down completely.
Pipe your filling cream into the tart base.
Decorate with beautiful toppings (fruits, for example). Invite your lovers over and finish it all together.
YASSS!
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