Shortbread Crust for Custard Tart

"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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photo by Beth E photo by Beth E
photo by Beth E
photo by 5thCourse photo by 5thCourse
Ready In:
1hr 30mins
Ingredients:
4
Serves:
8
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ingredients

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directions

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

Questions & Replies

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Reviews

  1. 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 Recipe #289373 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.
     
  2. Julie
    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.
     
  3. 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.
     
  4. 5thCourse
    This was perfect for my white chocolate raspberry tart! I did not have an hour to chill the dough so I pressed it right into my tart pan with floured hands which seemed easier than rolling out such a delicate dough. I didn't have orange extract but it had a pleasant shortbread taste without it. It was the right thickness and texture to complement my creamy filling and was easy to cut. This is a keeper!
     
  5. PaulaG
    Delicious yes, easy no. I too had some difficulty getting the crust rolled out but once I got it into the pan and baked it, I filled it with Strawberry Pie recipe #122515 for a fantastic dessert. In order to roll it out properly, I wrapped it in plastic wrap, chilled and lightly floured wax paper to roll it out. It took a couple of attempts to get it into the pan without it breaking apart. I wet my hands and worked extra moisture into the pastry that seemed to do the trick. In spite of all my problems it is a delicious crust.
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :) A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking. With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking. I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.
 
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