Basic Sweet Shortcrust Pastry
Basic Sweet Shortcrust Pastry

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, basic sweet shortcrust pastry. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Basic shortcrust pastry is the easiest pastry to make, it is a versatile pastry suitable for sweet or savory dishes. Sometimes a sweet shortcrust pastry is needed, especially for desserts and sweet pies as it adds extra flavor and depth. A rich shortcrust pastry recipe is similar to basic shortcrust but has an egg and sugar added to it.

Basic Sweet Shortcrust Pastry is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Basic Sweet Shortcrust Pastry is something that I have loved my entire life.

To begin with this recipe, we have to first 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. Get 125 g cold unsalted butter, diced
  3. Make ready 100 g pure icing sugar, sifted
  4. Take Pinch salt
  5. Take 1 teaspoon vanilla paste or extract
  6. Make ready 2 egg yolks
  7. Take 1 tablespoon milk

This sweet shortcrust pastry freezes beautifully so you can prepare it in advance if you need to make a few pies or tarts. Basic sweet shortcrust pastry is a beautiful thing. It can be used for pies, tarts and pastries of all sorts. It seems though, that shortcrust pastry is sometimes feared, that it is too hard to make, too complicated, or some are afraid it won't turn out.

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.

Shortcrust is probably the most widely used of all pastries and goes well with sweet or savory fillings. This is a basic shortcrust pastry recipe. The best pastry to use for sweet desserts like pies, tarts, tortes and tartlets etc.. PROPORTIONS To make more or less, remember the proportions - half fat to flour - and don't add too much water or the pastry will be hard. If other dry ingredients are included in the recipe, add them at the same time as the salt.

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