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tart-shell

I remember always being impressed by the little fruit tarts in high-end coffee shops around the world. They are made to absolute perfection. Beautiful light golden crusts filled with incredible soft pudding and topped with gorgeous seasonal fruit. The big tarts look great as well, but I don't want to share my tart - hell no! Each person gets her/his own treat. This recipe is my call for the basic tart base. You can fill it up with any creative idea you have in mind. In this recipe we blind bake. (Hence the chickpea phase.) We do this when we make a tart with a filling that shouldn't be baked (like pastry cream). If you've ever had any problems making a tart, try this recipe. And if you have any questions feel free to ask them in the comments below.

Ingredients