Sugar Dough Tart Shells (Jeni's Splendid Ice Cream Desserts, halved)
Sand together: 225g flour
35g sugar
4T butter
2T cream cheese
Mix in 1 egg yolk and 1T heavy cream. (I added at least another tablespoon of cream, if not more).
Random egg information: it weighed 56g in the shell, 46g without the shell. The white was 27g, which means the yolk weighed 19g.
This was hands down the most difficult dough I've ever worked with. I should have added more liquid, and done it sooner than I did.
80g (and a 6" cutter) was about right for the 4" tart tins.
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