|
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.).
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