Pâte Sucrée Disk

A Pâte Sucrée is also known as a sweet pastry crust. It’s used for tarts and pies, just double the ingredients. I will be making it for a bottom to a mousse cake. The reason will be that I need something on the bottom of the mousse cake to stabilize it.

Here are the ingredients needed for this recipe:

  • 3/4 cup all purpose flour
  • 1 pinch salt
  • 1/4 cup unsalted butter, room temperature
  • 2 Tbsp. white sugar
  • 1/2 large egg, lightly beaten

Step 1: In a large bowl, beat the butter until softened.

Step 2: Add the sugar and beat until light and fluffy.

Step 3: Gradually add in the beaten egg until just incorporated.

Step 4: Add the salt to the flour.

Step 5: Add the flour mixture all at once into the butter mixture.

Step 6: Mix just until it forms a ball.

Step 7: Flatten the pastry into a disk, about 8 inches in diameter. (Will be easier to roll out)

Step 8: Cover the disk in plastic wrap and refrigerate for 15-30 minutes or freeze for about 10-15 minutes until firm. (You can store in the freezer for up to 1 month)

Step 9: Once pastry has chilled, evenly pat or roll with a lightly floured rolling pin onto the bottom of a 9-inch pan.

Step 10: Cover with plastic wrap and place in freezer for 15 minutes.

Step 11: Preheat oven to 400°F and place rack in center of oven.

Step 12: Lightly prick bottom of the pastry disk with a fork.

Step 13: Bake for 5 minutes.

Step 14: Reduce heat to 350°F and continue to bake for 15 minutes or until dry and lightly golden brown.

Step 15: Remove from oven and place on wire rack to cool completely before removing from pan.


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