THE RECIPE JOURNAL · Dessert
Whole Wheat Crust for Tarts
This simple whole wheat crust is a delicious and wholesome base for your favorite tarts. Made with just a few ingredients, it adds a nutty flavor and satisfying texture that pairs perfectly with both sweet and savory fillings.
FROM THE KITCHEN • Whole Wheat Crust for Tarts
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Chicken and Bread Rolls
Something delicious to watch next.
01
Step 1
Start by heating your oven to 350°F (175°C). In a mixing bowl, soften the margarine using an electric mixer on low speed—just until it’s a bit soft and creamy. Then, add the whole wheat flour and salt, mixing gently to combine everything. Slowly pour in the ice water, a little at a time, and keep mixing until the dough comes together.
02
Step 2
Once your dough is ready, split it in half. Wrap one portion tightly in plastic wrap and pop it in the fridge for later. Take the other half and roll it out on a lightly floured surface, using a floured rolling pin to prevent sticking. Press the dough into a 9-inch tart pan, making sure it fits nicely. Use a fork to prick the bottom all over to keep it from puffing up.
03
Step 3
Pop the tart shell into the oven and bake for 10 to 15 minutes, or until the crust turns a lovely light brown. Let it cool before filling and enjoy!
Why you’ll love it
This crust is a healthier alternative to traditional pastry, offering a nutty flavor and a satisfying texture. It adds a wholesome touch to both sweet and savory tarts, making your dish feel more nourishing without sacrificing taste.
How to serve
This crust pairs wonderfully with fresh fruit fillings like berries or apples for a naturally sweet dessert. It also holds up well with savory ingredients such as roasted vegetables, cheeses, or quiches, making it versatile for any meal.
Storage & leftovers
Store any unused dough wrapped tightly in plastic wrap in the refrigerator for up to three days. Baked crusts can be kept in an airtight container at room temperature for a couple of days or frozen for longer storage.
