Pâte Sablée or Tart Crust

No story, other than this is a tart crust that uses a sieved cooked egg yolk. It’s a thing, I didn’t make it up.

8 T butter, room temp

0.33 cup powdered sugar

1 raw egg yolk

1 cooked egg yolk, pressed through a mesh sieve

0.5 teaspoon salt

1.25 cup AP flour

1 T half and half

In a stand mixer cream the butter and powdered sugar. Add the eggs yolks, salt and flour, mix and add half and half enough to pull it together. Mix as little as possible. Pull together into a flat disk and chill before rolling. Makes 1-9 inch tart shell or 10 little shells. Dock. Blind bake 10 minutes, remove whatever is in the pan and bake 10-15 minutes more for a fully baked shell. (I sandwich the dough between two same sized pans and bake upside down. for blind baking, which is totally unconventional but works like a charm.