We love culinary experiments, but sometimes simplicity is best. And today we recommend you a simple recipe. See for yourself that our tart dough is second to none!
The long list of ingredients, which are listed on the package of the finished product, always leaves us disappointed. Because in a crowd, it’s easy to forget what’s most important. That’s why we love homemade food. Natural, i.e. healthy, free from preservatives and all artificial additives. No unnecessary sugar and excessive calories. By eating what we do ourselves, we know that we are eating well. And we are happy to share our proven recipes.
Try our tart dough recipe and see that homemade tarts are not difficult at all. Ready-to-eat cakes reduce the time it takes to prepare meals, but they are not free. This price is not only the amount we pay for the product, but also the chemicals we carry. Why do this to yourself? Especially if you don’t have to (because sometimes we all take shortcuts of course).
Try our simple recipe for the perfect cake tart. This cake is very suitable for salty cakes, because of its dry taste. The success of the dish is guaranteed!
Making the Perfect Tart
- 250 gr wheat flour
- 150 gr cold butter
- 1 small teaspoon Himalayan salt
- 1 egg
Method of preparing:
Pour flour into a bowl or on a cake board. We add butter and salt, cut into small cubes. We connect everything to each other with our hands. The end result will be crumble. Now add the beaten eggs and combine the ingredients again. Wrap the fluffy balls of dough in foil and put in the refrigerator for half an hour.
When the dough has cooled, remove it to the table and roll it up. If it sticks to the top or roller, sprinkle it lightly with flour.
Put the rolled dough into the mold and glue the bottom and sides together. Prick the dough with a fork and cover with foil, then sprinkle the beans, roses and rice on the foil to prevent the dough from rising. Bake in preheated oven to 180 degrees for 20 minutes. Then remove the foil with the load and bake for another 15 minutes. The dough should turn golden. And it’s ready!
If you’re planning to bake a tart for dessert, you can prepare the tart dough in exactly the same way. However, it’s good to reduce the amount of salt. We replace 1 teaspoon with a pinch. Some people leave out salt altogether, others add sugar. If you want your cake to be sweet, add 125 g of powdered sugar in the above proportion.
In our opinion, in the case of very sweet tarts, there is no point in adding sugar to the dough. The cookies (not necessarily with the salt, but without the sugar) balance the sweet creaminess, which makes everything even tastier. But it all depends, of course, on individual preferences. Also cook, experiment and follow your own taste!