Dessert
Quick & Easy
Tart Base Using Whole Wheat Flour
This simple tart base uses whole wheat flour for a wholesome, nutty flavor that pairs perfectly with both sweet and savory fillings. It’s easy to make and adds a nutritious twist to your favorite tart recipes.
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20 min
Total Time
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4
Servings
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Easy
Difficulty
Ingredients
4
servings
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Instructions
1
Step 1
Start by warming your oven to 350°F (175°C). In a mixing bowl, soften the margarine a bit using an electric mixer on low speed with the paddle attachment. Once it’s a little soft, add the whole wheat flour and salt, mixing gently to combine. Slowly pour in the ice water, a little at a time, until the dough just comes together.
2
Step 2
Split the dough into two portions. Wrap one half in plastic wrap and pop it in the fridge for later. On a lightly floured surface, roll out the other half with a floured rolling pin until it’s large enough to fit a 9-inch tart pan. Press the dough into the pan, making sure it’s even. Use a fork to prick the base all over to prevent bubbling.
3
Step 3
Bake the crust in the oven for about 10 to 15 minutes, or until it’s nicely golden around the edges.
Why You’ll Love This Recipe
This tart base is a wholesome alternative to traditional pastry crusts. Using whole wheat flour adds a nutty flavor and extra fiber, making your dessert or savory tart a bit healthier without sacrificing taste or texture.
Serving Suggestions
This crust pairs beautifully with fresh fruit fillings like berries or apples. It also works well with savory ingredients such as roasted vegetables, cheese, and herbs for a tasty tart that’s perfect any time of day.
Storage Tips
Store any leftover tart base dough wrapped tightly in plastic wrap in the refrigerator for up to 3 days. For longer storage, freeze the dough for up to 1 month and thaw in the fridge before use. Baked tart shells keep well in an airtight container at room temperature for a couple of days.
