White Chocolate Tart Dough (1 8" tart or 10, 4" tartlettes)
This is essentially a 123 Dough with the addition of white chocolate. The flour has been increased just a little from the classic 1-2-3 ratio to compensate for the extra fluidity.
If you can’t find yuzu (check local Japanese markets), substitute lemon or omit.
2 ounces sugar
4 ounces unsalted butter, room temperature
1/4 tsp kosher salt
1 Tbsp fresh yuzu juice
2 Tbsp fresh yuzu zest, or 1 Tbsp dried
2 ounces white chocolate, melted and cooled
7 1/2 ounces all purpose flour, sifted
powdered sugar for rolling
white chocolate for brushing the shells (optional)
Cream together sugar, butter, salt, yuzu juice and zest, for just a few seconds to combine. Pour in the white chocolate and continue mixing on low speed until combined. If it looks a little loose and sloppy, don’t worry.
Add in flour at the lowest speed and mix until fully incorporated.
Scoop the dough from the bowl, knead lightly for just a second to form a smooth ball. Flatten the dough into a disc, wrap with plastic, and refrigerate until firm enough to roll, or for up to a week.
If you’ve refrigerated it just a short time, rolling will be a breeze. If you’ve refrigerated it for several hours or days, you’ll need to leave the dough out at room temperature until it softens enough to roll.
Preheat the oven to 350° and lightly grease the tart pan(s) with pan spray.
Dust the counter with powdered sugar and roll the dough to 1/4” thickness. If tart or pie doughs stress you out at all, run the blade of an off set spatula between the dough and the counter to ensure it’s not stuck in any place. But really, this dough is incredibly forgiving. You can patch the tart together from a million small dough pieces and it will still bake up into a lovely, uniform tart. So if you’re not a dough person, don’t worry.
Gently press the dough into the tart pan(s). Prick lightly all over with a fork and bake until very lightly browned, about 15-20 minutes.
Unfilled tart shells will keep, in an airtight container, for up to a week.
If you intend to fill the tart shells anything other than immediately prior to eating, brush the shells in melted white chocolate and refrigerate until the white chocolate sets. Then fill with custard, etc, and refrigerate until ready to consume. The white chocolate forms a waterproof barrier that will prevent the tart shells from becoming soggy.
Apr 24, 2012 · 4:06 PM
@Rachel, the tarts only need to be docked, no weighting required!
May 02, 2012 · 12:59 AM
A suggestion for Rachel for bigger tarts….l use dried beans on top of tin foil rather than plastic.
· Valerie E · http://Theywantcake.blogspot.com
May 02, 2012 · 10:06 AM
Thanks for chiming in Valerie! Absolutely, foil is the answer.
Feb 05, 2013 · 6:23 PM
Hi clodishk! You can do either. It’s a nice citrusy note if you want to use yuzu or lemon, but the recipe itself works just fine without it.