Sweet - Pate Sucree - Flan Dough

This is a basic recipe for Flan or Tart dough. It produces a very dense, sweet shell - a similar consistency and taste to shortbread cookies.

Ingredients:

300 g sugar
454 g (4 sticks) butter, softened
8 g salt
5 g vanilla extract
100 g (2) eggs
875 g  pastry flour (sifted)
5 g baking powder
120 ml milk

*all ingredients should be at room temperature before starting!
This recipe makes enough dough for at least FOUR 8-9 inch tarts

To Make:

-Mix butter, sugar, salt and vanilla on medium speed until very creamy - about 10 minutes.

-Once creamy, add eggs one at a time and mix to incorporate, still on medium speed. Scrape sides as necessary.

-Add baking powder to sifted flour, and add mixture to the creamed butter. Mix on low speed just until incorporated, and then switch to medium speed again and add the 120 ml milk while mixing. Continue until smooth; 1 minute or so.

-Scrape dough out onto a flowered surface and work it (minimally) into a round or square shape. Cover with plastic wrap and refrigerate or freeze until you're ready to bake!

*This dough can remain in the freezer for up to 2 months, and in the fridge for about 1 week. Of course, you can always taste it before baking to make sure it's still ok. Finally, as always when working with buttery dough it's best to keep it as cold as possible while handling it.

Happy Bakings!

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