Pate Sucree for Chocolate Macadamia Nut Tart
This sweet pastry crust is perfect to use with your holiday tarts.
- Yield: Makes two 11-inch shells
Source: Martha Stewart Living, November 1997
- 2 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 2 sticks cold unsalted butter, cut up
- 2 large egg yolks
- 4 tablespoons ice water
Place flour and sugar in food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal, 10 to 20 seconds.
Lightly beat egg yolks; add ice water. Add to food processor while machine is running; process until the dough holds together.
Divide dough into 2 batches; turn out onto 2 separate pieces of plastic wrap. Flatten each into a circle, and wrap in plastic wrap; refrigerate for at least 1 hour.