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.
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- 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
1Cream the butter and powdered sugar in the large bowl of a mixer fitted with the paddle attachment.
2Combine the egg yolks and whole eggs. Slowly add the eggs to the creamed butter. Mix until smooth and free of lumps, scraping down the bowl as needed.
3With the Mixer on low speed, slowly add the flour to the butter-and-egg mixture. Mix only until incorperated; do not over mix. The dogh should be firm, smooth, and not sticky.
4Mold the dough into balls, about 1 to 2 pounds each, flatten into disks about 1 inch thick, and wrap tightly in plastic wrap. Chill untill firm.
5Work with small portions of the chilled dough when shaping tart shells.