Sweet Pastry Crust (Pâte Sucrée)
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Pulse together, flour, sugar, salt until combined
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Add the butter and pulse until large crumbs form
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Whisk yolk, cream & vanilla together
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Drizzle over flour/butter mixture and pulse until dough forms - don’t over process
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Dump out onto plastic wrap, form into a disc - wrap tightly and refrigerate 1hr or overnight
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Unwrap and place between two sheets of wax/parchment paper and roll out
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Until it’s a couple of inches larger than the bottom of tart pan
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Peel one side of paper off, flip dough into pan, trim off edges with rolling pin
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Pierce bottom all over with a fork and freeze for 20min
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Fully bake for 20 min util golden and perfect
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Fill with ganache, whipped mascarpone, custard, curd etc (makes one 9 inch crust or 4 mini)
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Recipe: https://www.oliveandmango.com/white-chocolate-raspberry-tart/
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