Pâte Sucrée Yield: 1 x 9 inch tart
Pâte Sucrée is a sweet, crumbly pastry that is used to make classic French dessert tarts.
● 75g unsalted butter, softened
● 55g granulated sugar
● 125g eggs, room temperature
● 167g all-purpose flour, sifted
1. Using a wooden spoon, cream the butter and sugar until well combined. Beat in the eggs, one at a time, until fluffy and fully incorporated
2. Mix in the flour until the mixture comes together as a dough and becomes difficult to mix with spoon.
3. Transfer the dough onto a floured table and gently knead until smooth and fully combined. (about 30 seconds - 1 minute)
4. Roll dough into a ball and flatter to form a disk. Wrap with plastic wrap and chill, for about an hour.
1. Remove dough from fridge 15 - 30 minutes prior to baking.
2. Preheat oven to 375F.
3. On a lightly floured surface, roll out the dough. Fit the dough into a tart pan and press firmly against the sides and bottom without stretching it. Trim off any excess dough, cover and chill the dough in the pan for 30 minutes.
4. “Dock” the pastry by using a fork to prick the bottom of the dough. Cover with parchment and fill with baking beans. Blind bake* with parchment for 15 minutes. Remove the parchment and bake for an additional 10 minutes or until bottom of the shell is golden brown.
*Blind Baking or pre-baking, is the process of baking a pie crust or other pastry without the filling
Lemon Tart Filling Yield: 1 x 9 inch tart
● 112g granulated sugar
● 10g lemon zest
● 127g eggs whole
● 91ml lemon juice
● 70ml 35% cream
1. With a rubber spatula combine the sugar and lemon zest until blended and the natural oil has been extracted. The sugar should resemble slightly moistened sand and have a strong aroma of lemon.
2. Whisk in the eggs.
3. Whisk in lemon juice, followed by the 35% cream.
4. Pour mixture through a fine mesh strainer.
5. Pour mix into pre-baked shell.
6. Bake at 300F until just set - 30 minutes.
7. Let tart cool completely before slicing. ENJOY!
About Chef Shai: Inspired by her passion for food and education, Shai Mandel founded Rooks to Cooks with the goal of teaching kids cooking, life skills, and important lessons they can use both in and out of the kitchen. Her student-centered workshops emphasize empowerment, healthy eating, and fun.