Cookie Dough Tart Crust

Cookie Dough Tart Crust
Cookie Dough Tart Crust might be just the dessert you are searching for. Watching your figure? This vegetarian recipe has 111 calories, 1g of protein, and 7g of fat per serving. This recipe serves 30. Head to the store and pick up flour, butter, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

1
Combine the almonds and confectioners’ sugar in the bowl of a food processor and pulse repeatedly until finely ground, about 1 minute. No visible pieces of almond should remain. Use a thin metal spatula to scrape away any of the mixture caked up in the corner where the bottom meets the side of the bowl.
Ingredients you will need
AlmondsAlmonds
SugarSugar
Equipment you will use
Food ProcessorFood Processor
SpatulaSpatula
BowlBowl
2
Add the flour and salt and pulse a couple of times to mix. (If not using the nuts, start here and add the sugar.)
Ingredients you will need
All Purpose FlourAll Purpose Flour
SugarSugar
NutsNuts
SaltSalt
3
Add the butter and pulse again repeatedly until no visible pieces of butter remain.
Ingredients you will need
ButterButter
4
Add the yolks and vanilla and pulse again until the dough forms a ball.
Ingredients you will need
VanillaVanilla
DoughDough
Egg YolkEgg Yolk
5
Invert the dough to a floured surface and carefully remove the blade. Divide the dough into 2 equal pieces. Shape each piece of dough into a thick disk and wrap individually in plastic wrap. Refrigerate until firm, at least 1 hour. You may prepare the dough several days in advance and keep it refrigerated, or double wrap and freeze the second piece of dough, defrosting it in the refrigerator overnight before use.
Ingredients you will need
DoughDough
WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
6
To form a tart crust, remove one of the pieces of dough from the refrigerator and allow it to soften at a cool room temperature for about 20 minutes, just until it is soft enough to roll without cracking, but still firm. Unwrap it and place it on a floured surface. Use the palm of your hand to press it to a thickness of about 1/4 inch.
Ingredients you will need
CrustCrust
DoughDough
RollRoll
7
Flour the work surface and the dough and gently roll the dough into a 13-inch disk, adding pinches of flour under and on top of the dough as needed.
Ingredients you will need
DoughDough
All Purpose FlourAll Purpose Flour
RollRoll
8
Fold the dough in half and slide both hands under it, palms upward, and transfer it to the pan, lining up the fold with the diameter of the pan. Unfold the dough into the pan. Don’t be concerned if the dough cracks or tears—you can press it back together.
Ingredients you will need
DoughDough
Equipment you will use
Frying PanFrying Pan
9
Evenly fit the dough into the pan, making sure it’s flat against both the bottom and side of the pan. Trim away any excess dough at the rim of the pan by rolling over with a rolling pin or scraping it away with the back of a paring knife.
Ingredients you will need
DoughDough
Equipment you will use
Rolling PinRolling Pin
KnifeKnife
Frying PanFrying Pan
10
Finish off the top edges of the crust by pressing outward against the side of the pan with your thumb and down at the same time at the top of the crust with your index finger.
Ingredients you will need
CrustCrust
Equipment you will use
Frying PanFrying Pan
11
Slide the tart pan onto a cookie sheet, cover it with plastic wrap and refrigerate it for several hours or overnight before baking.
Ingredients you will need
CookiesCookies
WrapWrap
Equipment you will use
Baking SheetBaking Sheet
Plastic WrapPlastic Wrap
Tart FormTart Form