shortcrust pastry; tart crust
Refers to the dough or pastry base used for tarts, typically a shortcrust pastry.
Let the tart dough rest in the refrigerator for 30 minutes.
In this recipe, you blind-bake the tart crust first.
Compound of タルト (from English 'tart') and 生地 (きじ, 'dough' or 'fabric').