826
Sweet Shortcrust Pastry
This pastry is perfect for tarts filled with pastry cream. In fact, perfect for any dessert tart you wish to make. It's crumbly, slightly sweet and has a melt in the mouth texture when made well. It's not difficult to make provided you stick to a few rules.Check out some ideas on the tarts that were made using this on Instagram at @food.bysaba
Equipment
- Mixing Bowls
- Kitchen Scales
- Sieve or Sifter
- Rubber Spatula
- Fork
Ingredients
- 200 g plain flour
- 60 g castor sugar
- 2 g salt
- 100 g unsalted butter
- 45 g egg, no shell (medium sized egg)
- 10 ml chilled water (optional)
- 5 g vanilla bean paste (optional)
Instructions
- List of ingredients…
- In a small bowl, lightly whisk the egg with a fork.
- In a large bowl, sift together the flour, salt and sugar and mix through.
- Cut the butter into 1 cm cubes (ensure it is chilled) and place in the bowl.
- Rub in the butter with your fingertips into the flour/sugar mixture until you have a crumbly mixture similar to breadcrumbs (see Notes).
- Make a well in the centre and pour the whisked egg into it.
- Slowly work the mixture with the spatula until it mostly combines (see Notes).
- Either in the bowl or on a cool bench, use one hand to bring the mixture together until it holds. Do not over work (see Notes).
- Shape into a ball and flatten it slightly, wrap with plastic wrap and fridge for at least 60 min before use.
Notes
- Ensure your fingers are cold and be gentle squishing the butter into the flour. Initially, the butter will flatten with the flour and eventually turn into crumbs.
- If you find the butter is getting too soft, place bowl with mixture in the fridge for 20 min.
- Do not overwork the mixture with the rubber spatula or your hand. Do it until it just comes together.
- If you feel the mixture is too dry, that is, the mixture is not binding together, then add 1 tbsp of chilled water and try again. Add another if needed.
- When making the ball, gather the crumbs with your hand, again being gentle.
- When working the dough with your hands, do not overwork. It should just come together without being super smooth.
- REMEMBER: DO NOT OVERWORK and USE COLD INGREDIENTS