Pâte sucréea smooth, structured sweet shell
Butter and sugar are creamed gently before egg and flour are added. Avoid excess air, which distorts the sides.
Directions
- 01
Organize the ingredients
Weigh every ingredient before starting and set out the required tools. Respect the temperatures stated in the ingredient list because they control hydration, elasticity, and fat incorporation.
Texture cue: ingredients weighed, tools ready, and temperatures checked - 02
Cream briefly
Mix butter, sugar and salt until creamy but not airy. Complete the process at the stated time and temperature while checking color, firmness, and internal moisture. Let it cool or stabilize as directed before cutting, filling, or storing.
Texture cue: evenly cooked with no raw center, excess moisture, or free fat - 03
Emulsify
Add egg in two additions until even. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: an even, stable dough with the structure required by the technique - 04
Add flours
Mix both flours on low speed and stop as soon as they disappear. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: an even, stable dough with the structure required by the technique - 05
Chill and bake
Chill 2 hours, roll 2–3 mm, line, chill again and bake at 165–175 °C until golden. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: an even, stable dough with the structure required by the technique
The exact point
The dough is smooth and soft but tears rather than stretches. The baked shell keeps sharp angles and has a fully dry, evenly golden center.
Important information
Air
Over-creaming creates bubbles and misshapen shells.
Thickness
Keep tartlets 2–3 mm thick.
Moisture barrier
Chocolate or cocoa butter protects shells from wet cream.
Technical references
Sources consulted for the technical and safety principles in this guide.