This buttery, flaky tart crust is made entirely by hand with no food processor or stand mixer needed. Cold butter gets worked into the flour with your fingertips until the mixture resembles coarse crumbs, then milk and egg yolk bring it together into a smooth, workable pastry. It is versatile, reliable, and the perfect base for both sweet and savory tarts. Master this and every tart becomes easy. Also try my Mini Fruit Tarts, French Custard Tart, or Strawberry Cheesecake Tart.