A bean recipe for every taste:
*is enough for 2 tartes of 24 cm diameter flour, powdered sugar, butter and salt in the baking bowl of the food processor form. Mix with the “paddle” on medium speed until crumbly. Add the egg and whisk until the mixture comes together to form a wet soft dough, then stop.
Do not overwork the dough. Alternatively, you can make it in a food processor: In this case, start by whisking the butter and powdered sugar until creamy, then add the flour and salt and whisk again until creamy, then add the egg at the end and whisk just briefly until moist lumps form.
Form the dough on the surface and knead very briefly.
Divide the dough in half, flatten into disks and wrap both halves in plastic wrap. Refrigerate for at least 1 hour (the dough can be kept in an airtight container for up to 2 days or frozen for up to a month).
Roll out the dough on a lightly floured surface to a thickness of about 3mm (make sure the dough does not stick to the sheet, dust with a little flour if necessary) and place in a buttered mold with a removable bottom. Gently press the dough along the bottom and sides, taking care not to pull it apart (what you stretch now will shrink again later). Roll over the edge of the pan with the rolling pin to remove excess dough.
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