Michel Roux Jr’s recipe for a classic sweet pastry dough, the perfect base for a decadent Bitter Chocolate Tart with Raspberries.

Pâte Sucrée Recipe
Makes about 520g


250g flour
100g butter, cubed and slightly softened
100g icing sugar, sifted
A pinch of salt
2 eggs, room temperature


1. On a smooth work surface (ideally marble), form the flour into a mound and make a well in the centre. Place in the butter, icing sugar and salt, mixing everything together with your fingertips. Slowly work the flour into the centre, incorporating it gradually, and mix with your fingertips until the dough takes on a slightly grainy texture.

2. Make a well once again in the flour mixture, then place in the eggs. Use your fingertips to work the eggs into the flour, kneading until the dough begins to come together.

3. Knead the dough with the palm of your hand until smooth, then form into a ball and cover with plastic wrap. Chill the dough in the refrigerator for at least 1 hour before using.

No Comments

Sorry, the comment form is closed at this time.

Related Articles