This is a genaric sweet dough (Pate Sucree) recipe used to make tart shells.
WARNING: This recipes makes a TON of dough, (7 pounds, enuogh for 10 9-inch tart shells.) It's for use in a professional bakery useing industrial sized mixers. Cut the recipe in half or quarter it as needed. I'm just posting the bulk recipe for now.
The measurments given are in both pounds AND grams, for easier dividing for smaller batches. You can also freeze this dough for later use. It freezes very well.
- 1 lb. 8 oz. (720 grams) unsalted butter, softened
- 1 lb. 5 oz. (630 grams) powdered sugar
- 1 lb (480 grams) egg yolks (about 26)
- 2 whole eggs
- 3 lb. 8 oz. (1680 grams) all purpose flour