Raw Vegan Chocolate Raspberry Tart

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Holy cow this tart is delicious!! What’s even better is the fact that it is completely guilt free! This raw vegan chocolate raspberry tart is something that anyone would enjoy! Well … obviously not peanut allergy people of course 😦 anyways, the sweet, creamy, chocolatey filling is paired nicely with the crunchy/chewy crust and the sweet/sour raspberry. Give this recipe a try! You will be begging for second servings.IMG_3387 IMG_3390

Be sure to check out this video on my Youtube Channel to visually see how this recipe was made!!

Raw Vegan Chocolate Raspberry Tart

  • Servings: 1, 9 inch tart
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Ingredients:
For the crust:
2 cups almonds (i did half almonds, half oatmeal)
1 cup dates, pitted
a pinch of maldon salt (for taste)

For the chocolate filling:
1 cup dates, pitted
1/2 cup raw cashews
6 tbsp cacao powder
4 tbsp all-natural peanut butter (or any other kind of nut butter)
1/2 tsp vanilla essence
unsweetened plant-based milk (or water), until desired consistency

For the garnish:
2 cups fresh raspberries

Directions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. To make the crust, in a food processor, add in the almonds, oatmeal, salt, and dates and process until you have a sticky dough. Press this firmly into the bottom of either a tart or pie pan lined with parchment, before punching holes all around the bottom using a fork. Bake for about 10-20 minutes, or until golden brown. Remove the crust from the oven and set it aside to cool.
3. While the crust is baking, go ahead and make the chocolate filling. In a food processor, add in all the filling ingredients and blend until you have a smooth and creamy paste. Start with using 1 cup of milk and add more as you go along. The texture should be similar to Nutella! Pour the filling over crust, flatten with a spatula.
4. Once the chocolate filling has set, remove the tart from the refrigerator. Garnish and arrange the fresh raspberries as close together as you possibly can on top of the chocolate filling.
5. Serve immediately or leave it in the fridge for 2 hours for a thicker/fudgier textured chocolate tart!

Strawberry Cream Cheese Tart

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Strawberry Cream Cheese Tart

  • Servings: serves about 8
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For the crust:

  • 1 large egg yolk
  • 1 tbsp. heavy cream
  • ½ tsp. vanilla extract
  • 1 ¼ cups all-purpose flour, plus more for dusting the work surface
  • 2/3 cup confectioners’ sugar
  • ¼ tsp. salt
  • 8 tbsp. cold unsalted butter, cut into ½-inch cubes

For the raspberry cream filling:

  • 1/2 cup sugar
  • 2 large egg whites
  • 11 tbsp. unsalted butter, at room temperature
  • 3 tbsp. strained raspberry puree
  • 1/4 tsp. vanilla extract
  • Pink gel icing color (optional)

For the filling:

  • 8 oz. cream cheese, softened
  • ½ cup confectioners’ sugar, sifted
  • ½ tsp. vanilla extract
  • 2 tbsp. milk or cream

For topping:

  • Fresh strawberries, sliced (approximately 12 oz.)

DIRECTIONS

  1. To make the tart shell, whisk together the egg yolk, cream and vanilla in a small bowl; set aside. Place the flour, sugar, and salt in a food processor. Process briefly to combine. Scatter the butter pieces over the flour mixture; process to cut the butter into the flour until the mixture resembles coarse meal, about fifteen 1-second pulses. With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds. Turn the dough onto a sheet of plastic wrap and press into a 6-inch disc. Wrap in plastic wrap and refrigerate at least 1 hour or up to 48 hours.
  2. Remove the dough from the refrigerator. (If refrigerated for more than an hour, let stand at room temperature until malleable.) Unwrap and roll the dough out on a lightly floured surface to a 13-inch round. Transfer the dough to a 9-inch tart pan. Mold the dough to the sides of the tart pan and remove the excess off the top. Set the dough-lined tart pan on a large plate and freeze for 30 minutes.
  3. Meanwhile, adjust an oven rack to middle position. Preheat the oven to 375° F. Set the dough-lined tart pan on a baking sheet, press a 12-inch square of foil into the frozen shell and over the edge, and fill with pie weights. Bake for 30 minutes, rotating halfway through the baking time. Remove from the oven and carefully remove the foil and weights. Continue to bake until deep golden brown, 5-8 minutes longer. Transfer to a wire rack to cool.
  4. To make the raspberry cream filling, combine the sugar and egg whites in a heatproof bowl set over a pot of simmering water. (I use my mixer bowl here to dirty one less dish.) Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. (The bowl should be cool to the touch.) Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!) Blend in the raspberry puree and vanilla until smooth and completely incorporated, scraping down the sides of the bowl as needed. If desired, tint with pink icing gel to achieve your desired shade.
  5. To make the filling, beat together the cream cheese and confectioners’ sugar in a bowl on medium-high speed until smooth. Blend in the vanilla and milk or cream. Spread the cream cheese mixture over the cooled ganache in the tart shell. Starting from the outside and working toward the center, place the sliced strawberries in concentric circles slightly overlapping each other. Gently press the berries into the cream cheese mixture to help keep them in place. Chill until ready to serve.

Chocolate Ganache Tart with Raspberries

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Need a fancy dessert to WOW a special someone? Well don’t fret. Luckily, this recipe is just for you! The decadent and rich chocolate ganache is paired absolutely fabulously with the fresh raspberries. Dust it off with confectioners’ sugar and your are ready to go! Happy Eating~ 🙂IMG_0831 IMG_0832 IMG_0833 IMG_0836 IMG_0837

Chocolate Ganache Tart with Raspberries

  • Servings: makes one 9 inch tart
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For the crust:

  • 1 cup all-purpose flour
  • ¼ cup Dutch-process cocoa powder
  • ¼ tsp. salt
  • ¼ cup sugar
  • 8 tbsp. unsalted butter, at room temperature
  • 1 large egg
  • 1 tsp. vanilla extract
  • 2 tbsp. heavy cream

For the filling:

  • 10 oz. bittersweet chocolate, finely chopped
  • 1 1/2 cup heavy cream

Directions:
To make the crust, combine the flour, cocoa powder, and salt in a small bowl. Whisk to blend. In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and vanilla. With the mixer on low speed, add in the dry ingredients alternating with the cream, beginning and ending with the flour mixture. The dough will be quite soft. Transfer the dough to a piece of plastic wrap, form into a rectangle, and wrap tightly. Chill until firm, at least 1 hour and up to 2 days.

Transfer the chilled dough to a well floured work surface. Roll the dough out about 1/4 inch thick and at least 2 inches bigger than your 9 inch circle tart pan. Carefully lay the rolled dough into the tart pan and trim away any excess. Prick all over the surface of the dough with the tines of a fork. Freeze the lined tart pan until the dough is firm, about 30 minutes.

Preheat the oven to 350Ëš F. Line the crust with parchment paper and fill with baking beads, dried beans or rice. Bake until the edges are set, about 20 minutes. Remove the weights and parchment and bake 5-10 minutes more. Let cool completely, about 30 minutes.

To make the filling, place the chopped chocolate in a medium bowl. Bring the cream just to a boil. Pour over the chocolate and let sit 1-2 minutes. Whisk the chocolate mixture together until a smooth ganache forms. Pour the ganache into the tart shell in an even layer. Arrange fresh raspberries on top of the ganache. Chill until well set, at least 1 hour and up to 8 hours. Slice and serve.

Designer Rose Apple Pie

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This open face rose apple cake is so simple yet appears so complicated and fancy! A friend from church offered my family over 20 apples that she had purchased at an Amish farm. One discovery that I had learned is that you can easily tell the difference between an organic apple and a regular apple. For instance, if you cut open an organic apple in half, you can see that the color contains more natural yellow complexion than the regular apple. Also, the taste is obviously more flavorful and juicier than a regular apple as well. For this recipe, I used a mixture of Granny Smith and Fuji apples and it turned out fantastic! Make sure that you do not skip on adding the lemons! Lemons really enhance the apple flavor in this recipe so do not forget! Happy Eating~ 🙂IMG_0180 IMG_0178

Designer Rose Apple Pie

  • Servings: 8
  • Time: 2 hours and 30 minutes
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2 1/2 lbs apples (about 6), peeled, cored, and thinly sliced
1 tbsp lemon juice
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2 tbsp unsalted butter
1 tbsp + 1 tsp cornstarch (I skipped this part. Turned out just fine without it.)
1 egg white, lightly beaten
1/4 cup apricot preserves

  1. Remove the dough from the refrigerator. If necessary, allow it to sit for 10 minutes or until it is soft enough to roll. On a floured pastry cloth or between 2 sheets of lightly floured plastic wrap, roll pastry to 1/8-in thick or less (about a 12-in circle).
  2. Transfer it to the pie plate. Tuck overhanging crust under, to create an edge. Cover the pastry lightly with plastic wrap and refrigerate it for minimum of 1 hour and maximum of 24 hours.
  3. Preheat oven to 425°F at least 20 minutes before baking. Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with pie weights such as dried beans or peas. Bake for 20 minutes. Carefully lift out the parchment and pie weights. With a fork, prick the bottom and sides and bake 5-10 minutes more, until the crust is a pale golden color. Check after 3 minutes and prick any bubbles that may have formed. Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white.
  4. In a large bowl, combine the apples, sugars, cinnamon, nutmeg, lemon juice, and salt.  Toss to mix. Allow the apples to macerate for a minimum of 30 minutes and a maximum of 3 hours at room temperature.
  5. Drain the liquid from the apples; you want to retain this. There should be at least 1/2 cup of liquid. Boil down this liquid with the butter until syrupy and lightly caramelized. Swirl the liquid but do not stir it.
  6. Meanwhile, transfer the apples to a bowl and toss with the cornstarch until all traces of it have disappeared.
  7. Pour the hot syrup over the apples, tossing gently. (If liquid hardens on contact with apples, allow them to sit at room temperature for about 20 minutes or until moisture from apples dissolves it.)
  8. Arrange the apples, overlapping the slices in concentric circles in the pie shell, starting from the outside edge. Keep adding more apples, using the tip of a knife to insert them in between the other slices, until you have used all of them. Pour any remaining apple juices evenly over the apples.
  9. Brush the baked pie crust rim with egg. Cover the pie loosely with plastic wrap and refrigerate it for 30 minutes before baking to chill the pastry. (This will help maintain flakiness.)
  10. Preheat the oven to 425°F at least 20 minutes before baking. Set an oven rack at the lowest level and place a baking stone or baking sheet on it before preheating. Place large piece of greased foil on top to catch any juices.
  11. Cut a round of foil to fit over the pie and crimp it in 3 or 4 places to create a dome. Cover the pie with the foil and cut 3 steam vents in the foil, about 3 inches long.
  12. Set the pie directly on top of the foil-topped baking sheet and bake for 45-50 minutes, or until the juices bubble and the apples feel tender but not mushy when pierced with a small sharp knife.
  13. Remove the foil and bake for 5-10 minutes more, or until the top of apples is golden brown. If at this point the apples still haven’t browned a bit, move the oven rack higher and bake another 5 minutes or so.
  14. Heat the apricot preserves until hot and bubbly.  For a “cleaner” look, strain it through a sieve.  Brush the glaze over the apples (and the crust edge, if you like). Cool the pie on a wire rack.

Adapted from The Pie and Pastry Bible

Caramelized Pecan Tart

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Originally this recipe was made as a regular pecan pan. But I wanted to make something a bit more fancier so I tweeked the recipe just a little and made it into this gorgeous pecan tart! Even though there were a few cracks on the tart, it gave the tart a beautiful touch because of it. The combination of the crunchy and flacky crust, gooey filling, and crunchy topping, was just amazing! After serving this at my family Thanksgiving last year, everyone absolutely loved it! There was no left overs whatsoever 😀 Serve it with a dollop of ice cream and caramel sauce and you’re good to go! Happy Eating~ 🙂1474510_761092440586452_1195247558_n (1)

 

Caramelized Pecan Tart

  • Servings: 10-12
  • Time: 2 hours and 15 minutes
  • Print

For the Filling

  • 1 cup sugar
  • 1 cup light corn syrup
  • 1 tsp. vanilla extract
  • 1 tsp. salt
  • 1/4 tsp. ground cinnamon
  • 4 eggs, beaten
  • 1/2 cup (1 stick) salted butter
  • 2 cups pecans (plus extras to line the top, if desired)

 

For the Crust

  • 1 1/2 cups all-purpose flour
  • 1/2 cup confectioner’s sugar
  • 1/4 teaspoon salt
  • 1 stick plus 1 tablespoon (9 tablespoons; 4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces
  • 1 large egg

 

  1. Pulse the flour, sugar and salt together in the bowl of a food processor. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. (You’re looking for some pieces the size of oatmeal flakes and some the size of peas.) Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses–about 10 seconds each–until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change–heads up. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. Chill the dough, wrapped in plastic, for about 2 hours before rolling.
  2. To roll the dough: Butter a 9-inch fluted tart pan with a removable bottom. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. (Alternately, you can roll this out between two pieces of plastic, though flour the dough a bit anyway.) Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork.
  3. Alternately, you can press the dough in as soon as it is processed: Press it evenly across the bottom and up the sides of the tart shell. You want to press hard enough that the pieces cling to one another, but not so hard that it loses its crumbly texture.
  4. Freeze the crust for at least 30 minutes, preferably longer, before baking.
  5. To fully or partially bake the crust: Center a rack in the oven and preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil (or use nonstick foil) and fit the foil, buttered side down, tightly against the crust. And here is the very best part: Since you froze the crust, you can bake it without weights. Put the tart pan on a baking sheet and bake the crust for 20 to 25 minutes.
  6. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Bake the crust about 10 minutes longer to fully bake it, or until it is firm and golden brown, brown being the important word: a pale crust doesn’t have a lot of flavor. (To partially bake it, only an additional 5 minutes is needed.) Transfer the pan to a rack and cool the crust to room temperature, and proceed with the rest of your recipe.
  7. Do ahead: The dough can be wrapped and kept in the refrigerator for up to 5 days or frozen for up to 2 months. While the fully baked crust can be packed airtight and frozen for up to 2 months, the flavor will be fresher bake it directly from the freezer, already rolled out.
  8. In a medium bowl, whisk together sugar, corn syrup, vanilla, salt and cinnamon; add eggs and whisk until smooth.
  9. Melt butter in a small saucean over medium heat for about 4-5 minutes, stirring often, until the butter turns brown and fragrant. Slowly pour butter into the sugar mixture, and whisk to combine. Stir in chopped pecans, then pour filling into the prepared pie crust. If desired, line the top of the filling with extra pecans.
  10. Bake for about 50-60 minutes, or until the filling is set. If the edges of the crust begin to turn too brown, briefly remove the pie from the oven and cover the crust with a pie crust shield or loosely wrap with aluminum foil, then return to the oven. Once the filling is set, remove the pie and let cool completely on cooling rack, 3 to 4 hours, before slicing.

Pear Frangipane Tartlets

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Ah yes. Mini tartlets are back again! Sadly, I lost the bottom attachment to by 11 inch tart pan (how annoying) so I ended up making mini tartlets instead for this recipe. You are more than welcome to use a regular 11 inch circle tart pan for this recipe…I just happen to use six tartlet pans. Hopefully, I will go get another tart pan soon! Perhaps this time, I will end up buying a rectangle tart pan 😀 Anyways, this pear frangipane recipe is so rich in its toasty almond flavor with a twist of sweet pear! If y’all are up for anything fancy, then this recipe is just for you! Pear season is coming up pretty soon, so i recommend making this tart…you won’t regret it! Happy Eating~ 🙂
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Pear Frangipane Tartlets

  • Servings: 6 tartlets
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For the Pâte Sucrée Crust
1 1/4 cup all-purpose flour
2/3 cup confectioner’s sugar
1/4 tsp sea salt
8 tbsps unsalted butter
1 egg yolk
1/2 tsp vanilla extract
1 tbsp whipping cream

For the Pear Topping
4 large pears, sliced (peeling is optional)
1/4 tsp cinnamon
1/2 tsp fresh ginger, grated
1 cup water

For the Frangipane Filling
8 tbsps butter
1/2 cup confectioner’s sugar
1/3 cup flour
1/2 cup almond paste
2 tsps lemon zest, fresh
1/4 cup ground almonds
2 egg whites, beaten foamy

Make the pâte sucrée crust
Place the flour, sugar, salt and butter in a food processor and pulse until it resembles coarse crumbs. Add the egg yolk, vanilla, and whipping cream to the dry ingredients. Pulse until it resembles wet sand. Place the dough (it may be totally crumbly) onto a sheet of plastic wrap.
Using the plastic, gather the dough into a ball and press it together into a disc. Wrap with the plastic and refrigerate the dough for at least an hour. Preheat the oven to 375°F. Roll the dough out to 1/8-inch thickness on a lightly floured work surface. Press the dough into a 9-inch tart pan with a removable bottom.
Place the tart pan in the freezer for 30 minutes. Set the tart pan on a rimmed baking sheet and bake for 20 minutes, until the pastry turns golden brown. Let it cool until ready to use.

Prepared the fruit topping
Heat the water, cinnamon, and ginger together in a medium saucepan until the water boils. Reduce the heat to a simmer and add the pears. Simmer for 3-4 minutes until the fruit is soft. Remove from heat and set aside.

Make the frangipane filling
With a paddle attachment, beat the butter, confectioner’s sugar, flour, almond paste, lemon zest, and ground almonds in a mixing bowl until smooth. Stir in the egg whites.1/2 cup apple jelly or confectioner’s sugar for dusting

Assemble the tart
Preheat oven to 350°F. Set the tart pan on a rimmed baking sheet.
Spread the frangipane filling evenly over the baked crust, smoothing the top. Arrange
the fruit slices on the frangipane. Bake for 25-30 minutes until the frangipane is bubbling
and the filling is more or less set (it shouldn’t be overly jiggly).
If you want to glaze the tart, heat a 1/2 cup of apple jelly until melted, then brush the glaze over the tart. Alternatively, you can opt to dust with confectioner’s sugar when the tart has cooled or just leave the tart as is.

Adapted from Use Real Butter

Cranberry Pecan Frangipane Tart

Eating tarts always makes me feel a bit more sophisticated. Haha. This special frangipane tart is the perfect fall dessert to whip up whenever you have an event to go to. One things that I didn’t like about this recipe, was the fact that the cranberries that I had used were way too sour. Every time I bit into a cranberry piece of my tart, it really overwhelmed the entire dessert. So be sure to use ripe cranberries that are fresh (do not use dried cranberries!!). In the meantime, the crust that I had made in this recipe was one of the best crust I have ever tasted. The soft and buttery flavor of the crust reminded me of shortbread cookies. Not too crunchy, and not too soft. Just perfect. The reason that I love this crust is because you don’t have to go through that extra step towards adding pie weights on top of the crust to weigh it down. If you are one of those lazy people like me, than this Great Unshrinkable Sweet Tart is just the thing for you. Happy Eating~ 🙂

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Cranberry Pecan Frangipane Tart

  • Servings: 12
  • Time: 4 hours and 15 minutes
  • Print

For the Frangipane Filling:

1 cup coarsely chopped pecans
1 1/2 tablespoons all purpose flour
2/3 cup granulated sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at room temperature
1 large egg
1 large egg white
1 tablespoon brandy (optional)
2 teaspoons finely grated orange zest
1/2 to 1 cup whole, fresh cranberries

1 Great Unshrinkable Sweet Tart Shell, baked and cooled (Recipe Below)
Powdered sugar, for dusting

  1. For pecan filling: Finely grind pecans and flour in processor. Mix in sugar, then butter, orange zest and brandy (if using). Blend until smooth. Mix in egg and egg white. Transfer filling to medium bowl. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.)
  2. Position rack in center of oven and preheat to 350°F. Spread pecan filling evenly in baked tart crust. Arrange cranberries on top. Use the smaller amount for a sparsely cranberried tart like you see in these pictures. Use the larger amount if you, like us, really like things extra tart.
  3. Bake tart until golden and tester inserted into center of filling comes out clean, about 44 to 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.
Do ahead: Tart dough can be made, wrapped twice and kept in the fridge for a few days, or in the freezer for a week or two. Baked pastry shell, once cool, can be covered in foil and kept at room temperature for up to two days. Frangipane can be made up to three days in advance, and kept in the fridge until ready to fill the shell. Cranberries keep well in the fridge, but even longer in the freezer. Tart can be made up to a day in advance and wrapped in the fridge (probably longer in the fridge, but you may risk losing some crispness) or at room temperature.
 

The Great Unshrinkable Sweet Tart Shell
Adapted from Dorie Greenspan

My favorite part about this shell recipe and technique is that it doesn’t require pie weights. How cool is that?!

Makes enough for one 9-inch tart crust

1 1/2 cups all-purpose flour
1/2 cup confectioner’s sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (9 tablespoons; 4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg*

1. Pulse the flour, sugar and salt together in the bowl of a food processor. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. (You’re looking for some pieces the size of oatmeal flakes and some the size of peas.) Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses–about 10 seconds each–until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change–heads up. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. Chill the dough, wrapped in plastic, for about 2 hours before rolling.

2. To roll the dough: Butter a 9-inch fluted tart pan with a removable bottom. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. (Alternately, you can roll this out between two pieces of plastic, though flour the dough a bit anyway.) Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork.

Alternately, you can press the dough in as soon as it is processed: Press it evenly across the bottom and up the sides of the tart shell. You want to press hard enough that the pieces cling to one another, but not so hard that it loses its crumbly texture.

3. Freeze the crust for at least 30 minutes, preferably longer, before baking.

4. To fully or partially bake the crust: Center a rack in the oven and preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil (or use nonstick foil) and fit the foil, buttered side down, tightly against the crust. And here is the very best part: Since you froze the crust, you can bake it without weights. Put the tart pan on a baking sheet and bake the crust for 20 to 25 minutes.

5. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Bake the crust about 10 minutes longer to fully bake it, or until it is firm and golden brown, brown being the important word: a pale crust doesn’t have a lot of flavor. (To partially bake it, only an additional 5 minutes is needed.) Transfer the pan to a rack and cool the crust to room temperature, and proceed with the rest of your recipe.

Do ahead: The dough can be wrapped and kept in the refrigerator for up to 5 days or frozen for up to 2 months. While the fully baked crust can be packed airtight and frozen for up to 2 months, the flavor will be fresher bake it directly from the freezer, already rolled out.
Adapted from Smittens Kitchen