Sweet Tart Shell

Steps

• Dough: Cream the butter and icing sugar until smooth, then beat in the egg yolk and vanilla.
• Dough: Mix in the flour and salt just until the dough comes together into a smooth ball.

  Tip: Unlike pie dough, a little more mixing here is fine — this dough wants some structure to hold its shape, not flaky layers.

• Chill: Flatten into a disc, wrap, and chill until firm.
  ⏱ Start 45 min timer
• Shape: Roll out on a floured surface to about 1/8 inch thick and press into a 9-inch tart pan, trimming the excess and pressing firmly up the fluted sides.
• Chill: Chill the shaped shell again — this relaxes the gluten and helps it hold its shape in the oven.
  ⏱ Start 15 min timer
• Blind bake: Line with parchment, fill with pie weights or dried beans, and bake at 175°C (350°F) until the edges are set.
  ⏱ Start 15 min timer

  Tip: The weights are what stop the sides from slumping down as the butter melts — an empty shell will buckle without them.

• Blind bake: Remove the weights and parchment and continue baking until the base is golden and dry.
  ⏱ Start 8 min timer