Looking for a good, crumbly, shortbread-y tart shell
I'm searching for the perfect tart shell to go with Pierre Herme's Nutella Tart http://ilforno.typepad.com/il_forno/2... . The tart filling is outrageous, but I still can't find quite the right shell for it. Herme's recipe that's on the page with the tart filling there doesn't quite do it for me; neither does the one I just tried:
Shortbread Tart Shell
1/2 cup unsalted butter, room temperature
2/3 cup sugar
1-1/2 cups flour
1/2 tsp. vanilla
1/4 tsp. salt
Preheat the oven to 400° F. Cream together the sugar and butter in a medium mixing bowl until well combined. Next add the egg and vanilla. Mix until completely incorporated. Finally, slowly add the flour and salt. Mix until the four is just combined. Pat the dough into a fluted 8 or 9 inch tart pan (press with a metal measuring cup to make a smooth, even surface. Bake the tart shell at 400 degrees for 8 – 10 minutes or until lightly brown around the edges. Allow the shell to cool before adding the filling.
I want something more crisp and crumbly and shortbread-y--this one was a little too cake-y for my tastes. I'm thinking something without the egg next time? Your thoughts and suggestions would be much appreciated.
I used Dorie Greenspan's Pate Sablee recipe for this tart and I thought it was just perfect - totally crisp and shortbready. It's similar to the recipe you used, but with a little more butter, a little less sugar (and confectioners, not granulated), and most importantly, only an egg yolk, no white.
Here's a link to the recipe: http://www.cafejohnsonia.com/2008/04/...