Shortbread Crust

Ingredients

• 85 g (6 tablespoons)unsalted butter, at room temperature
• 94 g (3/4 cup)plain flour
• 60 g (1/2 cup)white wholemeal flour, or additional plain flour
• 40 g (1/3 cup)icing sugar
• 1.5 g (1/4 teaspoon)kosher salt
• 5 ml (1 teaspoon)pure vanilla extract
• 15 ml (1 tablespoon)water

Instructions

1. 1

   Prepare the pan

   Coat a 23 cm (9-inch) round tart tin with a removable base with non-stick spray.

2. 2

   Mix and shape

   In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl using a rubber spatula or wooden spoon, combine the butter, plain flour, white wholemeal flour, icing sugar, salt, vanilla and water. Mix until the dough looks somewhat dry, like biscuit dough, but holds together when pressed between your fingers. Press it evenly over the base and up the sides of the prepared tin. Trim any dough that hangs over the edge, then prick the base all over with a fork.

3. 3

   Freeze and bake

   Freeze the crust for 15 minutes. Meanwhile, position a rack in the centre of the oven and heat it to 175°C (350°F). Bake for 18–20 minutes, until golden. Leave to cool completely before using.

What is a shortbread crust?

Shortbread is a rich, crumbly biscuit associated with Scotland, while this French-inspired crust uses the same buttery, simple-dough idea as a base for tarts. It is pressed into a tin rather than rolled out, making it especially handy for home baking.

A mix of plain and white wholemeal flour gives this version a little extra character, while icing sugar keeps the crumb fine. Once baked and cooled, it is ready for the filling of your choice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 109 calories, 2g protein, 13g carbs, 6g fat.

The flour and icing sugar provide most of the carbohydrates, while butter is the main source of fat. The crust contains a modest amount of protein from the flour; pair a slice with fruit or a yoghurt-based topping for a more varied dessert plate.

Choosing the flour

White wholemeal flour: It adds a mild wholegrain note without making the crust as robust as one made with standard wholemeal flour.

Plain flour: The all-purpose flour gives the dough structure. If you do not have white wholemeal flour, the recipe allows you to use more plain flour instead.

Getting the dough together

Soft butter: Room-temperature butter is easier to combine evenly with the dry ingredients. Mix only until the dough comes together; it should look somewhat dry rather than smooth or sticky.

The finger test: Squeeze a little dough between your fingers. If it holds together, it is ready to press into the tin.

Pressing it into the tin

Even thickness: Press the dough across the base and up the sides, keeping the layer as even as you can so it bakes consistently.

Fork pricks: Pricking the dough all over is part of the method and gives steam a way to escape as the crust bakes. Trim overhanging dough before it goes into the freezer.

Freezing and baking

Chill first: The 15-minute freeze firms up the shaped crust before baking. Use that time to heat the oven and set the rack in the centre.

Watch the colour: Bake for 18–20 minutes at 175°C (350°F), looking for a golden surface. Let the crust cool completely before adding a filling.

Filling and serving ideas

This crust works with a range of fillings, from fruit and custard to chocolate or citrus curd. Choose a filling that suits the occasion and follow its own instructions for setting or chilling.

For a balanced dessert plate, serve a slice with fresh fruit. If the filling needs refrigeration, chill the assembled tart as directed for that filling.

Recipe notes & tips

• Measure the butter at room temperature so it blends readily with the flours.
• Use the finger test to check that the dough will hold together before pressing it into the tin.
• Press the dough evenly into the corners and up the sides of the tin.
• Trim the edges before freezing for a neater finished crust.
• Cool the baked crust completely before filling it.

Variations

• All plain flour: Replace the white wholemeal flour with the same quantity of plain flour, as the recipe suggests.
• Fruit tart: Fill the cooled crust with a fruit filling suited to your chosen recipe.
• Chocolate filling: Use the cooled crust as a base for a chocolate tart filling.
• Citrus curd: Add a citrus-curd filling once the crust has cooled completely.
• Custard filling: Pair the crust with a prepared custard filling and chill as its instructions require.

Common mistakes to avoid

• Overmixing the dough: Stop once it holds together when pressed so the crust does not become tough.
• Uneven shaping: Press the dough to an even thickness to help it bake consistently.
• Skipping the fork pricks: Prick the dough all over before freezing, as directed.
• Baking before freezing: Give the shaped crust its full 15 minutes in the freezer first.
• Filling while warm: Let the crust cool completely so the filling can be added to a firm base.

How to store

Keep the cooled, unfilled crust covered in an airtight container. For longer storage, freeze it well wrapped; thaw before filling. Store a filled tart according to the requirements of its filling.

Frequently asked questions