How are you currently as of this best moment ?, I wish you’re very well and often joyful. through this web site I’ll introduce the recipe for cooking Basic Sweet Shortcrust Pastry that is currently extremely popular with various groups, having a easy and fast method of making relatively, this Basic Sweet Shortcrust Pastry food is in great demand by lots of people, and tastes good also, makes all of your family and perhaps good friends You like it.
Basic Sweet Shortcrust Pastry cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Basic Sweet Shortcrust Pastry dishes that you just make.
Alright, don’t linger, let’s course of action this basic sweet shortcrust pastry menu with 7 components which are undoubtedly easy to acquire, and we have to process them at the very least through 6 tips. You should commit a while on this, so the resulting food could be perfect.
Ingredients Basic Sweet Shortcrust Pastry:
- Take 250 g for plain flour, sifted
- Provide 125 g - cold unsalted butter, diced
- Give 100 g - pure icing sugar, sifted
- Provide Pinch of salt
- Need 1 teaspoon vanilla paste or extract
- Require 2 - egg yolks
- Give 1 tablespoon for milk
Basic Sweet Shortcrust Pastry start cooking:
- In a food processor, process flour, sugar, salt and butter until mixture resembles fine breadcrumbs. Add egg yolks, vanilla, and milk, pulse till the dough comes together.
- Without overworking the dough, form dough into a ball and place in a clean bowl, then wrap with plastic wrap and refrigerate for 20 minutes to rest.
- Preheat oven to 180°C (160°C fan-forced). Lightly grease a 22cm loose-bottomed tart tin and line base with baking paper
- Place pastry on a lightly floured work surface or between two parchment papers. Using a lightly dusted rolling pin, start to evenly flatten roll dough, keeping it as round and neat as possible around the edges making an indent in dough at quarter turns. With even pressure, turn and lift pastry in a clockwise direction, rolling to a thickness of approximately 3mm.
- Carefully line the tart tin with the pastry, and chill in the refrigerator for 15 minutes.
- Blind bake the pastry for 15 mins, remove the baking beans from the tart and bake for a further 10 mins. Remove tart from oven, allow to cool completely before filling.
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