Shortcrust Pastry is a basic recipe in pastry making. This is used to make either simple biscuits or stuffed ones, tarts and many other delicacies.
With the ingredients quantities I propose you, we will be obtain a great quantity of Shortcrust Pastry. Be aware that we can conserve it in the fridge up to a week, if properly covered with cling film. We can also freeze it!
This recipe is very easy to prepare and it’s also very tasty! We can easily prepare at home a genuine product.
Ingredients (for about 800 g of pastry):
- 250 g of butter;
- 370 g of flour;
- 100 g of eggs yolk;
- 130 g of icing sugar;
- 1 pinch of salt;
- grated zest of one lemon.
Preparing the Shortcrust Pastry
Cut the butter in cubes.
In a bowl, mix the butter with the flour, the salt and the lemon zest until a sandy mixture is obtained.
If we have a kneader, we should use the K whisk. If we knead with our hands, we should “pinch” the ingredients.
Add the eggs yolk and the sugar: mix quickly. Turn the mixture out onto a surface and knead until a uniform dough is obtained.
Transfer the pastry obtained between two baking paper sheets and press it with your fingers to obtain a thickness of 1,5 cm.
Transfer the shortcrust pastry into the fridge for, at least, one hour.
Take the pastry out of the fridge and knead it quickly, to make it malleable. Roll the pastry out using a rolling pin, at the desired thickness.
If we would like garnish with some custard or cream not needing to be baked, we must proceed with the “cottura in bianco”.
The “cottura in bianco”
How does the “cottura in bianco” work?
It is a method used for filling the pastry with a cream that can’t be cooked.
How do you proceed?
Preheat the oven to 170°C in convection mode.
After rolled the pastry out, arrange it onto the cake pan, make little holes on the surface, using a fork or a toothpick.
Cover the pastry surface with a sheet of baking paper and put dry legumes (chickpeas, beans…) on top of it.
Bake the tarts for about 20 minutes. Once this time is over, remove the legumes and the baking paper. Carry the baking on for 10 minutes more.
Take it out of the oven and let it cool before filling the tart.