Biscuit Crust for Tarts

Name: Biscuit Crust for Tarts
Ingredients: 1/2 pound Wheat flour (All-purpose flour) (Originally 'Mill's No. 1 Wheat Flour'. 1/2 pound is approximately 2 cups.); 5 tolas Butter (Approximately 60g or 4 tablespoons (1/4 cup).); 2 teaspoons Granulated sugar (finely crushed) (Use heaping teaspoons.); 2 yolks Egg yolks (Originally 'dal of 2 fresh eggs'.); 2 tablespoons Whole milk (Quantity estimated. Use enough to bind the dough.); 2 tablespoons Flour (for dusting) (Quantity estimated for dusting the board.)

A classic Parsi-style shortcrust pastry recipe from 1900, designed specifically for creating tender, biscuit-like shells for tarts and tartlets. This rich dough combines wheat flour with butter, egg yolks, and a touch of sugar, kneaded with milk to form a sturdy yet flaky base. It is rolled out to a quarter-inch thickness and is perfect for holding both sweet and savory fillings before baking.

Ingredients

1/2 pound Wheat flour (All-purpose flour) (Originally 'Mill's No. 1 Wheat Flour'. 1/2 pound is approximately 2 cups.)
5 tolas Butter (Approximately 60g or 4 tablespoons (1/4 cup).)
2 teaspoons Granulated sugar (finely crushed) (Use heaping teaspoons.)
2 yolks Egg yolks (Originally 'dal of 2 fresh eggs'.)
2 tablespoons Whole milk (Quantity estimated. Use enough to bind the dough.)
2 tablespoons Flour (for dusting) (Quantity estimated for dusting the board.)

Instructions

1Sift the flour onto a pastry board or a clean table surface and form it into a heap with a well in the center.
2Add the egg yolks to the flour and mix gently until they are fully incorporated and no longer visible. Then, add the sugar and butter, mixing them into the flour.
3Gradually add enough fresh milk to bind the mixture into a stiff dough. Knead the dough thoroughly until it becomes soft and pliable.
4Dust the surface with a little extra flour (sata). Roll out the dough to a thickness of about 1/4 inch. Use this crust to cover or line tarts, tartlets, or other pastries before baking.
5Bake according to the requirements of your specific tart filling, or blind bake in a preheated oven at 375°F (190°C) for 15-20 minutes until golden brown.