Egg Based Tart Crust

Chocolate Butterscotch Pecan Tart – Day Two – Egg Based Tart Crust

So, this is my second time making a tart crust. However, this time a tried a sweeter crust that is made with two egg yolks as the binder. I used my food processor and it was very quick and easy to make.

Simply add the dry ingredients, give it a few pulses. Then the wet ingredients, give it a few pulses. Then give it the squeeze test and see if it sticks together.

Viola!

Crust!

Ok.. it’s still a crumbly mess. To turn it into a pastry dough ball, put it in the center of a piece of plastic wrap. Now take the edges of the plastic and use that to press the mixture together. You’ll see the dough ball start to come together.   Continue pressing it together until it’s one mass and no more crumbs come off.

Then wrap it and place it into the fridge to get that butter cold again.

Roll it out on a lightly floured surface and shape into a 12 inch circle. Keep moving it around so that it doesn’t stick. Roll it over your rolling-pin and place it into your tart pan.

Carefully press it into the sides and remove any excess from the edges. Now cover the center with two pieces of foil and some pie weight (I used lentils) and place it in the freezer for 10 minutes.

Bake for 10 minutes then remove the pie weights and foil and continue cooking it until golden brown.

After all that care and prep work, my crust edges still sunk…. What am I doing wrong? Is that normal for a tart? Because the sides are straight up and down, do the edges fall more than a pie?

These are the questions I still have when it comes to a tart crust.

On a good note – the filling was the perfect amount for this height challenged crust. 

I really liked this sweet, almost cookie like, crust. It was perfect for the chocolate and butterscotch filling I put into it!