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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
Prep Time15 minutes
Chill Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Servings: 400 g

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