Soften your butter in a stand mixer or let it sit out at room temperature for an hour or so.
Put sifted powdered sugar and softened butter in stand mixer with the paddle attachment, and cream them (starting on low so the powdered sugar doesn’t get everywhere). This will get silky smooth.
Add our eggs one at a time (it helps if the eggs are room temperature), it might look a little scary in the bowl, but don’t worry, the eggs will incorporate at their own pace.
Add AP Flour and Kosher salt to bowl of stand mixer and start on low to cut in our creamed mixture, be patient and trust the process. What we’ve got here is sucrée!
This dough still needs to be handled with care and love, because it still has gluten in it which you don’t want to overdevelop.
Take your sucrée out and divide it into however many packets you want, wrap them in cling wrap and chill them for at least two hours. You can also freeze them already rolled out!
To Blind Bake:
Preheat an oven to 350F
Roll to 3mm thick either on a piece of parchment or on a floured surface. Chill at least 30 minutes.
Remove from parchment to line a large tart pan up to 12” in diameter. Or cut with ring molds slightly larger than the mini tart pans you are using. Place one dough circle over each mold and gently place it in the crease and the press to line. Chill.
Cut parchment paper that will fit inside your molds. Crumple it up to make it pliable.
Cut off the excess on the top of the chilled and lined tart shells. Place parchment inside and fill with beans or rice. I find that rice doesn’t work as well as medium sized beans. Chill again if they got warm.
Bake in preheated oven for 8-11 minutes with the beans or until the parchment lifts out easily and the sides have begun to brown. Remove the parchment and beans and set aside to cool. You can reuse both again!
Continue baking until golden brown.
Cool completely!
Video
Notes
Yield: enough dough for 2, 8-9 inch tart or pie crust You can store baked tart shells for 5 days in the refrigerator, freeze for up to 2 months, or use them immediately. The dough can also be stored well wrapped in the refrigerator for 3 days or the freezer for 2 months.