Shortbread Crust Recipe

Buttery shortbread tart crust that slices cleanly without breaking.

Prep Time5

Cook Time20

Chill Time1

Servings: 1 9-inch tart shell

Beat the softened butter and powdered sugar together just until smooth and combined - don't cream it.
Add the egg yolk and mix until incorporated.
Sift in the flour and stir until it comes together into a shaggy dough.
Use your hands to bring the dough together until all the flour is incorporated.
Tip roughly ⅔ of the dough into a 9-inch tart pan and use your hands to press it into an even layer on the bottom of the pan.
Use the remaining ⅓ of the dough to form the sides of the tart - try to make it an even thickness all the way around, and be sure to press right into the bottom corners of the pan to prevent shrinking in the oven.
You can trim the edges if you like for a clean finish, or leave them for a more natural, rustic look.
Chill the tart crust in the fridge or freezer for at least an hour before baking.

Once chilled, line the tart shell with parchment paper and pie weights, then put back in the fridge (or freezer) while you preheat the oven to 350°F / 180°C (160° fan).
If this is your first time blind baking, I have a step-by-step tutorial with process pictures on exactly how to blind bake a tart shell.
Remove the pie weights and bake for a further 5-10 minutes until it is just starting to go light golden brown around the edges. A shortbread crust will be a little paler than other pastry crusts.
Let the tart cool in the pan completely before filling.

Adapted shortbread recipe: Adding powdered sugar and egg yolk makes the shortbread pliable enough to work as a sturdy tart shell without losing flavor.
Press-in method: Stops dough from being overworked so it stays tender after baking.
Blind baking: Helps hold up the sides of the tart shell so they don't shrink in the oven.
Docking the pastry: Releases steam so the tart crust bakes up crisp, not soggy.