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A tart crust is the base of a tart, typically made from flour, sugar, salt, butter, and water. It provides a firm, flaky casing for various fillings ranging from fruits, creams or even savory ingredients.

While both are made from similar ingredients, tart crusts are usually more firm and crumbly while pie crusts are more crumbly and flaky. Tart crusts also typically contain sugar, making them slightly sweet.

Yes. You can replace the butter with a non-dairy version or coconut oil, and use a plant-based substitute for any other non-vegan ingredients.

Yes. After the dough is prepared, you can freeze it. Just wrap it tightly in plastic wrap before freezing. It can be frozen for up to 3 months.

Blind baking pre-cooks the crust so that it doesn’t get soggy or start to bubble up when the filling is added and it's returned to the oven.

Absolutely. Lemon zest, cinnamon, vanilla extract are some popular options used to flavour a tart crust.

Yes, tart crust is versatile and can also be used for quiches, pies and other similar dishes.

Yes, you can substitute half the amount of all-purpose flour with whole wheat flour for a healthier alternative.

A tart crust is made by mixing flour, sugar, and salt together then cutting cold butter into this dry mixture. When this mixture resembles a coarse meal, cold water is added to bind it into a dough. This dough is then spread into a tart pan and baked until golden.

Yes. You can substitute the regular flour with gluten-free flour to make a gluten-free tart crust. Sometimes, almond flour is also used for this purpose.

Shrinking can occur for two main reasons: overworking the dough, and not chilling the dough before baking. Overworked dough develops more gluten, making it shrink when baking. Chilling the dough helps to keep its shape.

Before adding the filling, you can brush the crust with an egg wash or melted chocolate and then bake it for a few minutes. This creates a barrier and prevents the filling from making the crust soggy.

You can use specialty pie weights, dry beans, rice, or even sugar.

You can buy it at Weee! Asian Market, www.sayweee.com.

A perfect tart crust should be firm yet tender and should have a slight crumble when cut into.

Yes, you can make the dough, press it into the pan, and freeze it till you are ready to use.