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Creamy Practical Pie

Release Date: 02-04-2015
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Hello Dear Friends,

I realized that I haven't made a tart recipe that looks like this and gives happiness with its taste for a long time. As someone who has made tarts, tartlets or pies from lemon to almond many times over the years (not to mention those in pastry school), I think the food processor is the best equipment to use while preparing the dough.

As you know, tart dough needs to be kneaded cold so that it is crispy and does not release its oil. Since our hands are hot, if we knead a little too much, it starts to give oil and the dough starts to rot. Of course, in this case, it makes it almost impossible to open it or lay it in the mold.


As the weather gets warmer, it becomes more difficult to make delicate pastries such as tarts as the environment and hand temperature increase. For this reason, the food processor is the most practical solution, of course, there is an important point here as well. Running the robot in short intervals rather than continuously, if you run it for a long time, you may have problems as the robot will overheat.

You can use any fruit you want for decoration in this recipe. If you want, you can add 1-2 drops of lemon or orange flavor to the cream.


You can use the tart dough and cream either in a medium tart mold or in 6 small tart molds. I recommend that you use the ones with non-stick surfaces in the small tart pans that can have bottoms.


For the Tart Dough:

  • 1,5 cups of flour (180 g)
  • 100 g butter
  • Half a glass of powdered sugar (75 g)
  • 1 egg yolk
  • 1-2 tablespoons of cold water

For the Pastry Cream:

  • 350 ml milk
  • 150 ml cream
  • 110 gr granulated sugar
  • 1 stick of vanilla or 1 packet of vanilla
  • 1 pieces of eggs
  • 4 egg yolks
  • 40 gr. Corn starch

How to Make Creamy Practical Tart Recipe?

  1. For the tart dough, put the flour, powdered sugar and the butter you cut into cubes into the Hotpoint food processor.
  2. Run the robot at short intervals until the mixture looks like breadcrumbs.
  3. Add egg yolk and water to the mixture, which looks like crumbs, and run it again at short intervals until the dough comes together.
  4. Gather the dough you prepared on the counter and wrap it in cling film and rest it in the refrigerator for 15-20 minutes.
  5. While the dough is resting, heat the milk, cream, essence in the vanilla stick (you just need to split the stick and scrape with a knife to get the essence) and half the sugar in a heavy-handled saucepan over low heat.
  6. Beat the eggs and yolks with the remaining sugar with the whisk attachment of the Hotpoint multi blender. When the eggs and sugar become folded where they flow, which is called the consistency of kurela, add the cornstarch to the eggs 2 to 3 times.
  7. Add the beaten egg mixture to the slightly boiling liquid mixture while stirring continuously and quickly. Remove from heat when it thickens.
  8. Pour into a large bowl to cool quickly and then put in the fridge.
  9. Divide the tart dough you have rested into 6 equal parts and open it 3-4 cm wider than the container you will use on the floured counter.
  10. Take the rolled dough into the mini bowl that you oiled and lay it in the mold so that it covers the inner edges of the bowl.
  11. After applying the same process to all the dough, poke holes in the dough with the help of a fork. Bake in a preheated oven at 180 degrees for 12-15 minutes and remove from the oven and leave to cool.
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