| Ingredient | Weight | | Unsalted butter | 6 ounces | | SPLENDA® No Calorie Sweetener, Granulated | 0.5 ounce | | All-purpose flour | 13.8 ounces | | Egg yolks | 1.2 ounces | | Heavy cream | 2 fluid ounces | | CUT the butter into small chunks. Combine the SPLENDA® Granulated, flour and butter in a food processor or a mixer using the paddle attachment. Process or mix until the dough is the consistency of corn meal. Add egg yolks and cream. Mix briefly, until the dough forms a ball. Do not over-mix, as the dough will become tough. WRAP dough with plastic wrap and refrigerate about 45 minutes. ROLL out dough and press into a half sheet pan or two 10-inch tart pans. Refrigerate dough in pan 30-40 minutes before baking. Poke holes into crust with a fork before baking. PREHEAT oven to 350˚F. Bake 20-25 minutes or until golden brown. Cool crust and fill with your favorite filling (pastry cream, fruit, chocolate, etc.). |
