Pâte Sucrée – Sweet Tart Cases

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This wonderful recipe for Pâte Sucrée – Sweet Tart Cases using Pâte Sucrée is excellent. Using pâte sucrée makes a great tart case. This type of case is commonly used in patisseries, for tarts with a no-bake filling. Proper execution takes time due to the soft and moist nature of the pastry dough. But we can make it easy to use by chilling it overnight. Then we chill it again after each stage. The waiting time is well worth the effort.

This recipe focuses solely on creating the tart cases; there won’t be any filling today. However, I will use them for another post, likely with chocolate ganache.

Pâte Sucrée - Sweet Tart Cases


For the tarts, I use pastry rings and crumpet rings, both measuring 8cm in diameter (just over 3 inches). Individual tart pans of a similar diameter will work well too. I also use a perforated silicone baking mat to allow the pastry to cook on the base without bubbling up. That eliminates the need for baking beans or rice. If you don’t have a perforated baking mat you can use a baking tray with parchment paper. But in that instance dock the pastry with a fork. Then line it with parchment paper and fill with baking beans. I will explain that in more detail in the recipe below.

In terms of quantity, 14 8cm tart cases and a large 20cm (8 inch) case were made. Without the large case, it’s possible to make 18 cases. These tart cases freeze well for later filling.

Ingredients for Pâte Sucrée

The required ingredients include butter, icing sugar, ground almonds, eggs, flour, salt, and optional vanilla powder. For the eggs, use 120g, which is more than 2 medium eggs (large in the USA) but less than three. If vanilla powder is unavailable you can replace one teaspoon of egg with vanilla extract. Optionally, brush the tart cases with a mixture of egg yolk and cream after baking to create a moisture-proof coating.

Process – Day One

The process takes time but isn’t particularly difficult. Begin by whipping softened butter until light and fluffy. Sift icing sugar onto the butter and cream them together. Add ground almonds, salt, and vanilla powder, and whisking to fully combine them. Beat in the eggs (120g) and then sift the flour over the top. Mix on low speed until the flour is incorporated, forming a soft paste. Wrap the paste in plastic wrap and chill it overnight (or at least 4 hours). Before wrapping, I like to divide it into three equal parts for ease of use.

Pâte Sucrée - Sweet Tart Cases

Process – Day Two

The next day, roll out the dough to a thickness of 2mm to 3mm on a floured sheet of parchment paper. Cut out 8cm discs for the base of the tart cases. Continue rolling and cut strips about 1 cm wider than the height of the pastry rings. Chill the pastry again for at least an hour. Grease the inside of the pastry rings with butter, line them with the chilled pastry strips. Seal the strips together using a wet finger.

Then, gently, insert the chilled discs. Press them down onto the mat and seal the edge against them rim. Again use a wet finger to meld the edge of the base to the side. Chill the pastry on the baking mat or parchment paper for at least 4 hours.

Preheat the oven to 180C/160C Fan/350F. Trim excess pastry off the top of the rings. If using tart pans, prick the base of the pastry with a fork, line with parchment paper, and fill with baking beans or rice. Bake the cases for 15 minutes.

If using tart pans, remove the parchment paper and baking beans and bake for an additional 5 minutes. Allow the cases to cool and remove them from the rings. Optionally, beat an egg yolk with a teaspoon of cream, brush it thinly over the surface (inside and outside), and bake for another 8 minutes to seal them.

My tart cases will baked very well, though the edge of the first 6 were slightly thicker than desired but still acceptable. The remaining cases were be perfect. These lovely little cases can be filled with whipped cream, fruit, ganache, creme patissiere, or other non-baked delights.

Another great tart recipe is French Style Rhubarb Tart.

Pâte Sucrée – Sweet Tart Cases

Recipe by geoffcooCourse: Pastries, Pies, TartsCuisine: FrenchDifficulty: Medium


Prep time


Cooking time




  • 300g(1 cup+5 tbsp) softened unsalted butter

  • 190g(1 1/2 cups + 2 1/2 tbsp) icing sugar

  • 1.5g ( 1/4 tsp) salt

  • 60g(1/3 cup minus 1 tsp) ground almonds

  • 120g (2 to 3) medium eggs(large in USA) – see note below

  • 500g(3 1/3 cups, based on scooping packed flour into a 250ml cup) plain flour

  • 2g(1 tsp) vanilla powder, or 1 tsp vanilla extract – see note below

  • 1 egg yolk mixed with 1 tsp cream – for egg wash


  • Place the butter into a large bowl(or stand mixer) and whisk it until light and fluffy.
  • Sift the icing sugar onto the butter and whisk until fully combined.
  • Add the ground almonds, salt and vanilla powder and mix again until combined.
  • Sift the flour over the top and mix until combined into a soft paste.
  • Place the paste onto plastic wrap( you can divide into three pieces for ease of use later), and wrap it up into a disc.
  • Chill the pastry in the fridge overnight, or at least 4 hours.
  • Place a sheet of parchment paper on the work surface and sprinkle with flour.
  • Place the pastry onto the paper and flour the top. Then roll it out to a thickness of between 2mm and 3 mm.
  • Cut out 8cm(3 inch) discs (you should get about 18, with pastry left over for strips).
  • Place the discs, on the parchment paper, into the fridge and chill for an hour.
  • Roll the excess pastry and cut strips that are wider than the height of the pastry rings. Chill it too, along with the discs.
  • Grease the inside of the rings with butter. Place them onto a perforated baking mat, or parchment paper on a baking tray.
  • Line the sides of the rings with pastry strips, wetting the ends to carefully join them together and to seal them.
  • Wet the edge of each disc and carefully lower them into the rings and press gently onto the surface.
  • Use a wet finger to press the edge of the discs against the sides, until it is melded together smoothly.
  • Place the rings, on the mat/tray, into the fridge and chill for at least 4 hours, preferably 6.
  • Preheat the oven to 180C/160C Fan/350F.
  • Trim the excess pastry from the top of the tart cases.
  • If using tart pans you will need to prick the base of each tart case and line with parchment paper then fill that with baking beans, rice, etc.
  • If using a baking tray with parchment paper(rather than a perforated mat) prick the base of the tart cases with a fork.
  • Place the tart cases into the oven and bake for 15 minutes.
  • If using tart pans remove the beans and the parchment paper and return the tart cases to the oven for a further 5 minutes.
  • Allow the tart cases to cool and then remove the rings.
  • Beat the egg yolk with cream and brush lightly over the inside and outside of each tart case.
  • Bake them again for a further 8 minutes.
  • Allow the cases to cool completely and store in an airtight container until you are ready to fill them. You can also freeze the tart cases until needed.


  • Weighing the eggs is best. But you can just use 2 eggs, which will be under weight, and add milk to make the difference. Or use 2 1/2 eggs.
  • If using vanilla extract remove one tsp of egg and replace with the extract


  1. the cases turned out beautifully Geoff…. and, may I just say …. wow … what a lot of effort and you must be very patient….I can see me getting a bit frustrated with things … but reminding myself that Geoff doesn’t say words like the ones I’m using and trying to be more adult in my ‘doing’…I love lemony desserts and definitely want to try some of your Lemon Posset tarts…

    • HI Veronica. Thanks very much. The tart cases do take some time but it’s worth it. However shop bought, or other homemade versions can work too. I hope you try the posset, it is delicious.

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