Basic Sweet Shortcrust Pastry
Basic Sweet Shortcrust Pastry

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, basic sweet shortcrust pastry. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Basic Sweet Shortcrust Pastry is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Basic Sweet Shortcrust Pastry is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook basic sweet shortcrust pastry using 7 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Basic Sweet Shortcrust Pastry:
  1. Prepare 250 g plain flour, sifted
  2. Take 125 g cold unsalted butter, diced
  3. Make ready 100 g pure icing sugar, sifted
  4. Make ready Pinch salt
  5. Get 1 teaspoon vanilla paste or extract
  6. Prepare 2 egg yolks
  7. Prepare 1 tablespoon milk
Steps to make Basic Sweet Shortcrust Pastry:
  1. 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.
  2. 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.
  3. Preheat oven to 180°C (160°C fan-forced). Lightly grease a 22cm loose-bottomed tart tin and line base with baking paper
  4. 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.
  5. Carefully line the tart tin with the pastry, and chill in the refrigerator for 15 minutes.
  6. 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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