Shortbread Crust for Tarts
A Shortbread Crust for Tarts is a rich, crumbly pastry base made from flour, butter, and sugar, often used for both sweet and savory tarts. Originating from European baking traditions, particularly Scotland and France, it provides a sturdy yet melt-in-the-mouth foundation for various fillings.
🍽️ Nutrition at a glance
This crust is high in carbohydrates and fat, primarily from refined flour and butter, offering minimal protein but some energy from calories. A typical serving (about 1/8 of a 9-inch crust) contains roughly 150-200 calories, with most coming from fats and simple carbs.
Nutrition breakdown
| Calories | 960 kcal |
| Protein | 10 g |
| Carbs | 90 g |
| Fat | 64 g |
| Fiber | 3 g |
| Sugar | 30 g |
| Sodium | 480 mg |
| Calcium | 80 mg |
| Iron | 4.5 mg |
| Magnesium | 30 mg |
| Phosphorus | 120 mg |
| Potassium | 150 mg |
| Vitamin A | 450 IU |
| Vitamin D | 1.5 mcg |
| Thiamin (B1) | 0.3 mg |
Per 1 crust (approximately 200 g) · estimated, varies by recipe
💡 What's interesting
Culturally, shortbread crusts reflect a blend of Scottish shortbread simplicity and French pâtisserie precision, making them versatile in global cuisines. Nutritionally, while not nutrient-dense, their high butter content contributes to a satisfying texture that enhances the overall dessert experience.
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AI estimate may be inaccurate · Terms