Tart Crust-no rolling

Easy to make tart crust. No rolling required for this buttery and delicious tart

using stand mixer or hand mixer, cream the butter and sugar until creamy. On high for about 2 minutes. add vanilla extract and beat a bit more until combined
add the flour and almond flour (if using) and beat for about 20 seconds or until combined but no more than 30 seconds
add egg yolk and beat for 20 seconds
at this point, dough might still look crumbly, with your hands or a spatula, bring it all together until just combined
if not using right away, wrap in plastic wrap and refrigerate until ready to use or freeze
if using right away- place dough inside tart pan and spread out. Start at the sides and then flatten the center with your hand or the bottom of a measuring cup. Slide a knife on top to even out the tart.
prick center of the tart with a fork to prevent the tart from forming air bubbles and place tart pan in freezer for 10 minutes.
if making a tart that needs to be prebaked, preheat oven at 350f or 180c and bake empty tart crust for about 15-20 minutes or until golden. Once golden, pour whatever filling you are using and bake again
if you do not need to prebake the tart, just bake it 25-35 minutes or until its a deep golden color
cool completely before removing from tart pan

you can also make this with granulated sugar if you are out of confectioners surgar

you can make this eggless and follow the same steps

you don't have to refrigerate right after mixing it, you can just press into pan, prick it with fork and freeze for 10 minutes

almond flour is optional. I like to add it when I make my Mango Flan Tart