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    You are in: Home / Recipes / Shortbread Crust for Custard Tart Recipe
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    Shortbread Crust for Custard Tart

    Shortbread Crust for Custard Tart. Photo by Beth E

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    1 hr 10 mins

    20 mins

    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.

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    Units: US | Metric



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

    Ratings & Reviews:

    • on July 03, 2010


      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.

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    • on May 07, 2008


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 09, 2008

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Shortbread Crust for Custard Tart

    Serving Size: 1 (33 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 173.9
    Calories from Fat 104
    Total Fat 11.6 g
    Saturated Fat 7.3 g
    Cholesterol 30.5 mg
    Sodium 82.0 mg
    Total Carbohydrate 15.7 g
    Dietary Fiber 0.4 g
    Sugars 3.7 g
    Protein 1.7 g

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