Many of you have complained about uneven or unsuccessful events at tart shells. I understand that sometimes, they are non-uniform, sometimes too crumbly and it doesn’t hold the cream or the mousse. But, we all get perfect after practicing and practicing and of course, not losing hope, haha.
These tart shells have an added advantage because they are super organic as they use organic sugar. Organic sugar also ensures that your blood sugar is absolutely controlled and you will not despise the extra calories in tart because there will hardly be any!
The Organic Mantras Initiative has opened my eyes as to how easy it is to adapt to an organic lifestyle. Visit my recipe page to check out all the recipes created by me as a part of the initiative. This recipe is one among the many initiatives by the company to promote organic. You can also check out some of their other initiatives and unique practices like the Organic Board, the seed to kitchen and farm care initiatives. By creating a complete organic recipe diary anyone who wants to start an organic life can do it with ease.
- 1/2 cup butter (113 grams/ 8 tbsp)
- 1/3 cup organic sugar
- 1 large egg yolk
- 1 + 1/4 cups all-purpose flour
- To make the base of the tart, preheat the oven to 190C
- In a bowl, cream butter, and organic sugar.
- Beat in the egg yolk
- Mix in flour and beat until the dough begins to come together.
- Knead the dough and divide into two equal halves. Wrap them with plastic wrap individually and chill in the fridge for 15 minutes or until the dough is firm.
- Roll out the dough and line the tart tins with the rolled out the dough. Chill in the freezer for another 15 minutes