What is Vanilla Sweet Paste Dough?
Vanilla sweet paste dough is a soft, buttery dough used to make tart shells, cookies, and other sweet treats. It’s sweet, rich, and flavored with vanilla, making it taste a bit like sugar cookies or shortbread. It’s also sometimes called “pâte sucrée” in French baking, but don’t worry—it’s much easier than it sounds!

Why Bakers Love It
This dough is loved for its texture and flavor. It holds its shape really well in the oven, so it’s perfect for making tart shells and cookie bases. It doesn’t puff up or spread much while baking, which means your desserts come out neat and tidy every time. Plus, the vanilla gives it a beautiful flavor that goes with almost any filling—fruit, chocolate, custard, you name it.

What’s in It?
The ingredients are super simple: butter, sugar, flour, egg yolk, and vanilla. Some recipes also add a pinch of salt or almond flour for extra flavor and texture. The butter makes it rich, the sugar adds sweetness, and the egg yolk helps bring everything together while keeping the dough tender.

How It’s Used
You’ll usually roll out this dough and press it into tart pans or cut it into shapes for cookies. It needs to chill before baking, which helps it hold its shape and gives it that perfect “snap” when you bite into it. Once baked, it’s lightly crisp on the outside and slightly soft in the center—perfect for all kinds of desserts.

Final Thoughts
Vanilla sweet paste dough is a staple in baking that sounds fancy but is actually really simple to make at home. If you’re looking to level up your tarts or just want to try a new cookie dough with rich flavor, this one is a great choice. Once you try it, you’ll want to keep a batch in your fridge at all times!

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Vanilla Sweet Paste Dough – Ingredients

Method: Vanilla Sweet Paste Dough

Cream the butter and sugar
In a mixing bowl, beat the unsalted butter and icing sugar together until the mixture is smooth, light, and creamy.

Add egg and vanilla
Add the egg (10g) and vanilla essence (½ cap or ½ tsp) to the creamed mixture. Mix until everything is well combined. Don’t overmix—just until smooth.

Mix in the flour
Sift in the all-purpose flour and gently fold it into the mixture using a spatula or your hands. Mix until a soft dough forms. Try not to overwork it—stop as soon as the dough comes together.

Chill the dough
Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This makes it easier to roll and helps prevent shrinking during baking.

Use as needed
After chilling, roll out the dough on a lightly floured surface and use it to line tart tins or cut into cookie shapes. Bake according to your recipe, usually at 170–180°C (340–355°F) for 12–15 minutes, or until light golden.

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