Recipe of a sweet dough that is best used for making the bound of tarts (25 cm diameter).

• 125g butter cut in small pieces
• 60g powder sugar (through sieve)
• 1 egg
• 315g flour
• 1/8 table spoon baking powder

Mix the sugar and the butter in a bowl with an electric hand mixer. Whip the dough around 3 minutes at low speed until the dough becomes smooth.

Add the egg and whip until the dough becomes creamy.

With a gum spatula, insert the flour and the baking powder, then whip at low speed with the electric hand mixer 2-3 minutes until the dough get togehter.

Form the dough into a ball, pack it in a plastic bag and let it stay in the fridge 2 hours.

Take the dough out from the fridge, let it be in the room temperatur for 5 minutes. Then place the dough on a flat surface, and use a rolling pin to form a circle, which is big enough to cover the entire tart form. Dont forget to use a spoon of butter to cover all the inside of the tart form, so you make sure that your dough will not stick to the form after cooking.

Finally place the dough inside the tart form, follow the rest of the instructions from the diffrent dessert recipes.

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