Variant 1: Tartes & Torten

Variant 2: VHS Kurs

| Ingredient | Bakers | 12,5cm Tart | 22cm Tart | 28cm Tart | 10x7cm Tart | | ————————- | —— | —————– | ——————- | ——————- | ——————- | | Flour Wheat 405 | 90% | 100g | 180g | 225g | 180g | | Almond flour | 10% | 10g | 20g | 25g | 20g | | Butter (cold) | 50% | 55g | 100g | 100g (40%) | 100g | | Salt | | | Pinch | Pinch | Pinch | | Powdered ? Fine sugar | 35% | 39g | 70g | 90g | 70g | | Egg | 20% | 22g | 40g | 50g | 40g | | Lemon Zest | | Zest of 1/2 Lemon | Zest of 1/2-1 Lemon | Zest of 1/2-1 Lemon | Zest of 1/2-1 Lemon | | Vanilla Powder | | A pinch | A pinch | Pinch | A pinch |

Instructions

1. Sift all flour into bowl
2. Add all cubed butter to bow
3. Sanding squeeze the butter into small pieces, but ONLY press with the tips of your fingers
4. Once butter is small, sand it between your hands In the end it should look like this:
5. Mix all liquids together: Milk + egg yolk + pinch of salt + sugar + (optional vanilla powder & lemon zest) → Mix until sugar and salt are dissolved
6. Add all liquid over flour mix and use spatula to hack up and down into the mix until the whole mixture starts to form a dough
7. Put dough on work bench and press and slide 4 times
8. Gather dough together, roll, into a ball and flatten. Wrap in plastic wrap

![[Tart & Pie Crusts#Baking]]