Perfect Butter-Egg Yolk Tart Crust

This tart crust recipe yields a perfectly buttery and tender base for your favorite tart fillings. The addition of egg yolk gives it a rich flavor and golden color.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1 large egg yolk
• 1 tablespoon ice water

Instructions:

Pulse the flour and sugar together in a food processor until they are well mixed

Pulse the mixture until it looks like coarse crumbs after adding the chilled butter cubes

Ice water and egg yolk should be added

Use short pulses to make the dough stick together

Place the dough on a floured surface and gently work it into a smooth shape

Put the dough in the fridge for at least 30 minutes after rolling it into a disk shape

Warm the oven up to 190C 375F

On a floured surface, roll out the dough to fit your tart pan

Cut off any extra dough that sticks out as you press it into the bottom and sides of the tart pan

Use a fork to poke holes in the bottom of the crust

Freeze the crust for 15 minutes to make it cold

It should be baked for 15 to 20 minutes, or until it turns golden brown

Wait until its completely cool before filling