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Alright, don’t linger, let’s plan this basic sweet shortcrust pastry menu with 7 materials which are undoubtedly easy to obtain, and we have to process them at the very least through 6 methods. You should commit a while on this, so the resulting food could be perfect.
Composition - Basic Sweet Shortcrust Pastry:
- Need 250 g for plain flour, sifted
- Require 125 g - cold unsalted butter, diced
- Get 100 g pure icing sugar, sifted
- Prepare Pinch - salt
- Need 1 teaspoon of vanilla paste or extract
- You need 2 of egg yolks
- Get 1 tablespoon - milk
Basic Sweet Shortcrust Pastry step by step:
- 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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