Chef Thierry Delourneaux Chichifoofoo Pâte Sucrée



125 grams Unsalted butter
82 grams Powdered sugar
1 Egg yolk
1 gram Vanilla extract
250 grams All-purpose flour


Cream soft butter and powdered sugar for 2 minutes.
Add egg yolk and vanilla.
All all-purpose flour and mix well.
Cover dough into plastic wrap and keep refrigerated for 3 hours or overnight.
Roll out dough to 3 mm thickness and line the tart rings.

Please take pictures of the finished product and post it on Instagram tagging ‘@chichifoofoo_official‘ and then enjoy your creation!