- 2 Cups Flour, plus extra for rolling
- ¼ Cup Cornstarch
- ½ Cup Butter, cut into ¼ inch dice
- 4 Large Egg Yolks
- 3 to 4 TB Ice Water
In food processor, combine flour, cornstarch and butter.
Beat until crumbly.
Add egg yolks, mixing until it start to come together.
Add just enough water and mix until pastry completely leaves side of bowl.
Remove from bowl and roll into 2 equal-size balls.
Flatten slightly and wrap in plastic wrap; chill 1 hour.
Roll out balls of dough on floured surface to fit two 9-inch tart bans with removable bottoms.
Cut off excess and chill another ½ hour.
Preheat oven to 400.
Place tart pans on baking sheet.
Line crusts with foil and fill with weights or beans to “bake blind”.
Bake in preheated oven about 12 to 15 minutes or until sides and bottoms have set.
Remove foil and weights and bake another 5 minutes to brown slightly.
Remove and cool on rack.
Yields 2 9-inch crusts