What is the preparation time for this recipe?

The preparation time usually takes about 15 to 20 minutes depending on experience and equipment.

Can I substitute any ingredients?

Yes, simple substitutions are possible depending on dietary needs or availability.

Is this recipe suitable for specific diets?

This recipe can be adapted with small changes depending on preferences; for example, using plant-based milk and a thickening starch maintains the silkiness while avoiding dairy. Pin by Melissa Lopez on Recipes | Sweet dishes recipes, Easy baking recipes desserts, Baked dessert recipes can be modified to meet many dietary preferences.

How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator and consume within two to three days.

Can I prepare this recipe in advance?

Many steps can be prepared ahead of time to simplify busy cooking days.

Pin By Melissa Lopez On Recipes | Sweet Dishes Recipes, Easy Baking Recipes Desserts, Baked Dessert Recipes

Name: Crisp Silky Tart
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup unsalted butter, cold, cubed; 2 tablespoons granulated sugar; 1/4 teaspoon fine salt; 3–4 tablespoons ice water; 1 cup whole milk or plant-based milk; 3 large eggs; 1/2 cup granulated sugar (adjustable); 2 teaspoons pure vanilla extract; Zest of 1 lemon; 2 tablespoons cornstarch; 1/4 cup toasted chopped almonds or pistachios (optional); Powdered sugar, for finishing (optional)

Ingredients

Scale

1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold, cubed
2 tablespoons granulated sugar
1/4 teaspoon fine salt
3–4 tablespoons ice water
1 cup whole milk or plant-based milk
3 large eggs
1/2 cup granulated sugar (adjustable)
2 teaspoons pure vanilla extract
Zest of 1 lemon
2 tablespoons cornstarch
1/4 cup toasted chopped almonds or pistachios (optional)
Powdered sugar, for finishing (optional)

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Instructions

Preheat the oven to 375°F (190°C). In a bowl, pulse flour, sugar, and salt; cut in cold butter until the mix resembles coarse crumbs.
Sprinkle ice water tablespoon by tablespoon and bring dough together just until it holds. Form into a disk, wrap, and chill 30 minutes.
Roll dough on a lightly floured surface to fit a 9-inch tart pan. Ease into the pan, trim edges, and chill 15 minutes to relax gluten.
Line the crust with parchment and fill with pie weights. Blind-bake 15 minutes, remove weights and paper, then bake 5–8 more minutes until lightly golden.
Reduce oven to 325°F (160°C). Whisk eggs, sugar, milk, vanilla, lemon zest, and cornstarch until smooth and slightly frothy.
Pour filling into the par-baked crust. Bake 25–30 minutes until the center is set but still has a slight jiggle; edges should be gently puffed.
Cool on a rack for 1 hour, then chill for at least 2 hours to fully set the filling for clean slices.
Before serving, sprinkle toasted nuts across the surface and dust lightly with powdered sugar if desired.
Slice with a warm, dry knife for glossy, precise portions. Serve slightly chilled for a silken mouthfeel with crisp contrast.

Notes

Chill the dough to maintain flakiness. Allow full cooling time for the filling to firm up.

Author: Chef Rita
Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 10g
Sodium: 350mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 6g
Cholesterol: 80mg