SHORTCRUST PASTRY: BASIC RECIPE
The classical shortcrust pastry recipe: the perfect recipe to get your own WOW effect pastry! Ideal for cookies, biscuits and tarts!
Ingredients
- 300 g flour
- 170 g cold butter
- 3 egg yolks L
- 100 g sugar
- 1 pinch of vanilla
- grated lemond peel
Instructions
Method by hands:
- On pastry board soften the butter with one hand making it smooth and creamy.
- Add sugar and mix it well always using your hand.
- Add the egg yolks and mix again.
- Finally add the flour and the flavors (vanilla and/or grated lemon peel.
- Forme a ball, wrap in plastic and put in the fridge for 1 or 2 hours before using.
Method with mixer or thermomix:
- Put the diced butter in the thermomix or in the mixer bowl and work it to soften, gettin a cream.
- Add sugar and mix it well
- Add the egg yolks and mix again.
- Finally add the flour and the flavors (vanilla and/or grated lemon peel.
- Forme a ball, wrap in plastic and put in the fridge for 1 or 2 hours before using.
Baking instructions:
- Normally a tart of 24-26 cm in diameter needs 30-40 minutes baking, while biscuits only 10-12 minutes.
Notes
- With these ingredients you'll get about 500 g of shortcrust pastry: this, approximately, can be used to prepare a tart of 24 - 26 cm, including decorations.
- You can prepare the dough a day before use.
- If tightly closed in a sheet of plastic, shortcrust pastry can be store in the fridge for 2 or 3 days.
- You can freeze it.
- You can prepare in the same way a cocoa shortcrust pastry or a pastry enriched with nuts, pistachos, almonds, ecc.