How to avoid tightening shortbread dough when working with GRANDPRO Tart margarine

To avoid tightening the shortbread dough during kneading, keep track of the dough temperature and kneading time. The temperature should not exceed 18-22 degrees. C and kneading time from the moment of adding flour, no more than 3-5 minutes.

Remember that tarte dough  (sand-based pies) should be no more than 8 mm thick, otherwise it will not bake well. And the top layer, for decoration and coating of the tart, roll out thinner than the base. And do not forget to make punctures in the base of the tart so that the surface is smooth and without swelling.