Sweet Cookie Tart Shell

In a food processor, pulse together:

8 tbsp (1 stick) cold cubed butter

1/4 cup sugar


1 1/2 cups all purpose flour

Pulse until butter and sugar is pea sized.


1 egg yolk

2 Tbsp cream, milk or cold water

Pulse to combine.

Place in a Ziploc bag and form into a disc.  Refrigerate for at least 30 minutes.

Form into tart shell, line with foil or parchment and fill with beans/pennies.  Bake at 400°F for 10 minutes, remove beans, dock the bottom with a fork to release air and continue to bake until crust is golden brown and evenly baked.