Bicolor Sweet Tart Case (No Blind Baking)

Bicolor sweet tart case with plain and cocoa dough, no blind baking required.
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Description

This easy-to-make bicolor sweet tart case offers a rich, buttery texture, and can be prepared with or without cocoa powder for a beautiful two-tone effect. The dough is straightforward to prepare, and there’s no need for blind baking. Whether you choose the classic plain tart or the cocoa variation, this crust is the perfect base for all your favorite fillings.

Ingredients
    White Dough Tart
  • 135 g unsalted butter, softened
  • 135 g icing sugar
  • 40 g ground almonds
  • 2 small eggs, beaten
  • 270 g all-purpose flour
  • 90 g cornflour
  • 2 g salt
    • Optional Cocoa Dough:
  • 20 g Cocoa Powder (replace 20g of flour with cocoa powder)
Instructions
    White Tart Dough:
  1. 1
    In a medium bowl, cream the softened butter and icing sugar together until smooth and well combined.
  2. 2
    In a separate bowl, lightly beat the 2 small eggs with a fork. Add the eggs to the butter mixture and mix until smooth.
  3. 3
    Add the ground almonds, mixing until incorporated.
  4. 4
    Gradually add the flour, cornflour, and salt, stirring until a smooth dough forms.
    5. Cocoa Dough Variation (Optional):
  5. 5
    For a cocoa-flavored tart case, replace 20g of flour with 20g of cocoa powder and follow the same steps to prepare the dough.
    6. Chill the Dough:
  6. 6
    Wrap the dough in plastic wrap and refrigerate for 1 hour to firm up.
    7. Roll and Shape the Tart Shell:
  7. 7
    After chilling, lightly dust your work surface with flour and roll the dough out to a thickness of 0.4 cm.
  8. 8
    Brush your tart case with melted butter, then gently press the dough into the tart case, ensuring even coverage.
  9. 9
    Place the tart shell in the freezer for 1 hour to chill.
    10. Bake the Tart:
  10. 10
    Preheat your oven to 175°C (fan-assisted).
  11. 11
    Once the tart shell is well-chilled, bake it in the preheated oven for 15-20 minutes, or until golden brown.
  12. 12
    Let the tart shell cool completely before adding your desired filling.
Read it online: https://pastrybyioan.com/recipe/bicolor-sweet-tart-case-no-blind-baking/