Shortbread Crust for Custard Tart

Gingerbee's Note:

Fancy tarts always have a delicious buttery cookie-like crust. Here's a basic shortbread crust to fill with your favorite custard or pudding.

• Total Time: 1 hrs 30 mins
• Prep Time: 1 hrs 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

Crust

• 1/2 cup salted butter (room temperature)
• 1/4 cup confectioners' sugar
• 1/2 teaspoon orange extract
• 1 cup flour (sifted)

Directions:

1. In a mixing bowl, cream butter and sugar until light and fluffy with electric mixer (about 3 minutes).
2. Add extract; mix thoroughly (1 minute).
3. Incorporate flour little at a time; mixing until thoroughly combined.
4. Cover bowl with plastic wrap and chill for 1 hour.
5. Turn dough out on a lightly floured board and roll out to 1/3" thickness.
6. Line a tart pan (10" x 1" high with removable bottom) with the pastry dough.
7. Prick dough and place in a preheated oven at 350 degrees.
8. Bake for 15- 20 minutes or until golden brown.
9. Remove from oven; cool and fill with pastry cream top with fresh fruit (kiwi, banana, strawberry, green seedless grapes, blueberries).

Reviews

[The_Swedish_Chef]

OUTSTANDING CRUST!!! I was burnt out on the whole "cookie/graham cracker" crust for pies so I wanted something different. I was making Laura's Incredible Key Lime Cheesecake Bars and wanted a lighter, not so heavy base. This recipe was perfect in all manner and complimented the flavour of those bars to perfection! NOTE: I doubled the recipe, ditched the extract, didn't chill it and pushed it right into place with my fingers into a 9" x 13" pan. It is NOT necessary to either chill this lovely dough or roll it out for tarts, Chefs! Just blend it, knead it for a minute and push it into place. I can't wait to try it for tarts.

[Empire920]

This is worth TEN stars! So easy and delicious. DH says forget the filling - just make the crust and he'll eat that alone. Seriously, this is one of the tastiest crusts. As for rolling it out, I rolled it out loosely on the board with a little flour, then pressed it into the pan. The rolling pin I use (Pampered Chef) enables me to roll the crust even when its in the pan so it wasn't really a problem. We'll make this often! Probably too often. Thanks.

[Beth E]

Made this up the other night for dinner with friends. I didn't bother trying to roll out the soft dough just pressed it into my tart pan and it came out perfectly. I did substitute vanilla for the orange extract only because I didn't have any on hand. Filled with a simple cream cheese filling instead of a custard and topped with fresh fruit. Thanks for sharing this terrific recipe. Will be adding this one to my regular recipes.