Sweet Tart Crust

This classic sweet tart crust is easy to make and can be used for any dessert tart. This tart shell is fully cooked before it is filled. You can fill the tart with fruit filling, custard, and just about any sweet treat that you can think of. As a bonus, this tart can stand up to wet fillings and will not get soggy! Let your imagination run wild with the sweet tarts you can make with this recipe!

Servings: 1 9-inch tart shell

Difficulty: Easy

Prep Time:  15 minutes   |   Cook Time: 20 minutes   |   Total Time: 1 hour


  • 1/2 cup unsalted butter, room temperature
  •  3 tablespoons white sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup, plus 2 tablespoons flour
  • 1/2 teaspoon salt


In a large mixing bowl, beat the butter and sugar together until fluffy. Add the egg yolks and vanilla and beat to combine.

Next, sift the flour into the bowl along with the salt. Mix together until the dough just comes together. Shape the dough into a disc, wrap in plastic wrap and chill in the refrigerator for 1 hour. The dough can also be made a day in advance.

Preheat the oven to 350°F.

Lightly dust your work surface with flour. Remove the dough from the plastic wrap and begin to roll out the dough using a rolling pin (work from the centre out). Make sure to flour your rolling pin and periodically rotate the dough so that it does not stick to your work surface. Roll out the dough to approximately 11-inches (28 cm) and 1/2 cm thick. Roll the dough onto your rolling pin and transfer it to a 9-inch fluted tart pan (with a removable bottom). Gently press the dough into the tart pan without stretching it and trim the edges. If any tears develop, pinch the dough back together to repair them. Place the tart in the refrigerator for 20 minutes to chill before baking.

When you are ready to bake the tart, remove the tart shell from the fridge. Pierce the bottom of the tart shell with the times of a fork, approximately 10 times. Place the tart shell in the oven and bake for 18-20 minutes, or until golden brown.

Remove the tart shell from the oven and let cool completely before filling. Fill the tart with whatever fillings you like! Here are some of my fillings (and modifications) so far!

White chocolate, vanilla custard and sliced strawberries- a Canadian classic!

Almond modification. Add 1/2 cup finely chopped toasted almonds and 1 teaspoon almond extract to the crust!