Sable Pastry Base

Enough for one 22cm tart plus some leftovers Prep Time 5 minutes   Cook Time 20 minutes   Rated:


I love a good tart. Who doesn’t?? BUT, when you just about break the plate and potentially your wrist trying to cut through the pastry base, it sort of ruins it for everyone. SO, I did a bit of scientific investigation, as I wanted to get it perfect...thank me later. I have done it. Go ahead, start making it and send me emails and comments! Go on.

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Place yolks, butter, sugar, salt and almond meal into the Thermomix bowl and blend 10 sec/speed 6.


Add flour and combine 6 sec/speed 6.


Tip dough out onto floured bread mat and form a flat round disc. Wrap and rest for several hours.


Roll out to 5mm thickness. Cut into shape you are using and line greased base and sides of tin(s) as required. Place tins into the fridge or freezer while you preheat the oven to 165°C.


Bake for 20 minutes until golden and fragrant. Sprinkle or sift with the milled chocolate and allow it to melt on the hot pastry. This will form a protection for the pastry and prevent it from softening if you are adding the raspberry gel. Of course this pastry base can be used for most of my tart recipes.

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