Description
A delicate, buttery artisanal barquette base with a crisp yet tender texture, perfect for sweet or savory mini tart shells.
Ingredients
- 200 g all-purpose flour
- 100 g unsalted butter, softened
- 80 g powdered sugar
- 1 egg (about 50 g)
- 1 teaspoon vanilla extract (5 ml)
- 1 pinch salt (about 1 g)
Instructions
- Cream the softened butter and powdered sugar until smooth and pale.
- Add the egg and vanilla extract, mixing until well combined.
- Sift in the flour and salt, then gently fold until a soft dough forms. Do not overwork.
- Wrap the dough in plastic and refrigerate for 30 minutes.
- Roll out the chilled dough on a floured surface to about 3 mm thickness.
- Cut into oval shapes and place into barquette molds, pressing gently to fit.
- Prick the bottoms with a fork to prevent puffing.
- Bake in a preheated oven at 180°C (350°F) for 12–15 minutes until lightly golden.
- Cool completely before removing from molds and filling as desired.
Notes
- Do not overwork the dough to maintain a tender texture.
- Chilling the dough helps prevent shrinking during baking.
- Use lemon zest instead of vanilla for a citrus variation.
- For savory versions, omit sugar and vanilla and add herbs or spices.
- Reheat briefly in the oven to restore crispness if needed.
Nutrition
- Serving Size: 1 barquette
- Calories: 140
- Sugar: 6 g
- Sodium: 20 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
