Sweet pastry crust is a crumbly, sweet crust.  It is more like a cookie than a pie.  I like making this crust as you can make it in a food processor and takes less than 5 minutes to make, not including the pre-bake. However, because of the simplicity of the pastry, this can easily be made by hand. 

Like any pastry, the less handling of the pastry, the lighter the end product.  The pastry is more crumbly than a pie pastry, so it is not conducive to rolling.  It is better to dump the pastry crumbs into the tart container and start pressing it with your fingertips into the pan. This part takes the most time.

I use the pastry in most of tarts which are open-faced, because I like the cookie texture. This crust works well with an almond frangipane paste as well as custards like in a milk tart.  

Tips for making sweet pastry crust.

It is very difficult to roll this pastry.  Simply dump the pastry crumbles into the pan and, using your fingertips, start pressing the dough until it molds to the bottom and sides of the pan.  It is best to start at the bottom and slowly move your way up along the sides.

There is a tendency for the corners to gather more pastry dough.  Simply press your fingers into the corners thereby pushing the pastry up the sides.  Also, make sure the top edges of the pastry on the side of the pan don't thin out as this will cause those parts to brown quicker than the rest of the pastry.

The pastry does tend to shrink a bit so, depending on the depth of your tart pan, you may want to extend the pastry above the sides of the tart pan.

This sweet pastry crust is usually pre-baked for a few minutes before adding a filling so that the pastry is not raw. Pre-bake the pastry in a hot oven, making sure that you don't burn the crust.  Because this pastry has egg and baking powder, it will puff up.  I use a fork and prick a few holes on the bottom of the crust.  I don't use pie weights as it impedes the baking of the bottom crust which is what we want to cook!