How to make a perfect Tart Shell

Detailed Tart Crust instructions

by Hanbit Cho
How to make a perfect Tart Shell

Tart Shell is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Making a good tart shell is key to a good tart. If you don’t have a good basket, then whatever you put inside would just fall out!

Follow along with the 📝 recipes below👇🏾👇🏾

How to make a perfect Tart Shell
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Tart Shell

Rating: 4.7/5
( 3 voted )
Serves: 4 tars Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


Tart Crust:

  • Butter (room temp) 100g
  • Salt a pinch
  • Powdered Sugar 72g
  • Almond Powder 20g
  • Corn Starch 30g
  • Eggs 36g
  • Cake Flour 170g



  1. Beat the butter lightly (add in salt).
  2. Sift in powdered sugar, almond powder, and corn starch. Beat lightly.
  3. Add the eggs gradually and mix.
  4. Finally, add the cake flour and mix well.
  5. Roll it out to 2mm/3mm thickness between parchment papers. (2mm thickness for 6~8cm diameter, 3mm thickness for 14~18cm thickness. Any other sizes, you decide)
  6. Rest in the fridge for 1~2hrs.(you get better results when you rest them)
  7. Cut out into strips/discs.
  8. Line the tart ring. Place it on a perforated mat.
  9. For 2mm thickness, bake at 160℃ for 15mins. For 3mm thickness, back at 170℃ for 15mins.
  10. If you are to bake the tart crust again after adding the almond cream, then bake 2~3mins less. (so around 12~13mins)


If you want to apply egg wash the recipe is as follows: 10g Heavy Cream, 40g Egg yolk. Mix them well and strain it before use. Once the tart shell has cooled down completely, then brush them evenly and bake for 10~12mins at 160℃.

Tart Crust:

I have used the perforated tart ring. The same recipe applies to a regular tart pan.


2 tart crusts of 16cm diameter (2cm height) To be honest, if you scrape the leftovers and roll them out, you can get more than 2 tart crusts.

Did You Make This Recipe?
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Mistake in the video

I wrongly mentioned the term “Shortcrust Pastry”. This is a term that’s used for dough that is either savoury or that has little sugar. It’s a term that’s usually used for pie crust. I was confused with the term “shortcrust pastry” when I made this video. Hopefully no confusions!

Recipe video


Let us know what you think of today’s Tart Shell tips, tricks, and hacks!

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