THE RECIPE COLLECTION · Dessert

Tart Crust Made with Whole Wheat

This wholesome tart crust brings a nutty flavor and satisfying crunch to any dessert or savory dish. Made with whole wheat flour, it’s a simple and healthier alternative that’s sure to impress your family and friends.

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TIME20 min

SERVINGS4

RATING5.0 / 5

COOKBOOK / 29753

01 / WHAT YOU NEED

Ingredients

Adjust servings4

¾ cup margarine 1 ½ cups whole wheat flour ½ teaspoon salt 4 tablespoons ice water, or as needed

02 / HOW TO MAKE IT

Let's cook.

01

Prepare and Bake Crust

Start by heating your oven to 350°F (175°C). Soften the margarine a bit by mixing it on low speed with an electric mixer using the paddle attachment. Once it’s slightly softened, add the flour and salt, and keep mixing gently until everything comes together. Slowly pour in the ice water, a little at a time, until the dough just starts to form. Divide the dough in half, wrap one half in plastic wrap, and pop it in the fridge for later. Take the other half and roll it out on a floured surface using a floured rolling pin. Press the dough gently into a 9-inch tart pan and poke the base all over with a fork. Bake it in the oven for about 10 to 15 minutes, until the crust turns a nice light golden brown.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Chill the dough well before rolling to prevent shrinking.
- Use a fork to prick the crust before baking to avoid bubbles.
- Blind bake with pie weights or dried beans for a crispier base.

Why you’ll love it

This crust is a healthier alternative to traditional tart bases. Using whole wheat adds a nutty flavor and boosts fiber content. It’s a great way to make desserts or savory tarts a bit more nutritious without sacrificing taste.

Serving ideas

This crust pairs beautifully with fresh fruit fillings, creamy custards, or savory ingredients like roasted vegetables and cheese. Its hearty texture complements both sweet and savory dishes, making it very versatile.

Storage & leftovers

Store any leftover crust wrapped tightly in plastic wrap in the refrigerator for up to three days. You can also freeze it for up to a month; thaw in the fridge before using. If baked, keep it in an airtight container at room temperature to maintain crispness.