Coming back to Kenya I made lots of tartlets. I fill them with crème pâtissière or lemon curd and top them with fresh fruits such as strawberries, kiwis, raspberries or whatever I find in season. The first step in making tartlets or any nice sweet tart is to make the dough.I use sweet pastry as casing for my tartlets. It is fast and easy to make.
- 250 gr of home baking flower
- 100 gr of unsalted butter
- 100 gr of icing sugar – icing sugar is the soft powdered like sugar found in the cake section.
- ¼ tsp. of salt
- 2 regular size eggs
- Sift the flour on a work table / kitchen counter
- Top it with cold butter cut in small cubes, icing sugar and salt.
- With the tips of your fingers, and fairly fast, mix all the ingredients to a grainy dough
- Make a well in the center of the dough and add the 2 eggs slightly beaten.
- Mix well until the dough holds together. Do not over work
- Roll the dough in a ball, wrap it in cling film and let it rest a minimum of 2 hours and more if you can. A short resting time will make it very difficult to work with.
Method with a food processor Now if you have a food processor the method is fast and less messy.
- Put all the dry ingredients and the cubed butter in the food processor and pulse for 10 seconds.
- Add the beaten eggs and pulse until the dough comes together in a ball then stop right away.
Tips: I always rest my dough overnight and in the freezer. Yes, you are reading freezer. It makes it easy to use. I sometimes freeze the dough for later use. Also, never overwork the dough.