Sweet Shortcrust Pastry

Name: Sweet Shortcrust Pastry
Total time: 7200 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 120 Grams butter , unsalted chopped; 30 Grams icing sugar; 1 Pinch salt; 240 Grams plain flour; 1 egg whole; 1 egg yolk

Maria Thokan @cook_7800305

This recipe makes a a very nice flaky not very sweet pastry dough. It calls for unsalted butter but I can never do my desserts without Amul butter which is a salted butter. I feel it adds more taste to the dessert.

Maria Thokan @cook_7800305

Saved

Ingredients

120 mins

4-serving

120 Gramsbutter , unsalted chopped
30 Gramsicing sugar
1 Pinchsalt
240 Gramsplain flour
1egg whole
1egg yolk

Saved

Steps

120 mins

1

Place butter + sugar + salt into a food processor and process until creamy.
2

Add flour and process until coarse bread crumbs
3

Add the egg + egg yolk and process for 10 secs or until dough comes together to form a ball.
4

Tip pastry onto a lightly floured bench & bring together with hands. Flatten gently into a round shape and wrap in plastic film. Refrigerate for 20 mins.
5

Roll the rested dough to the size of your tart tray & press pastry into it. Fill any cracks with excess dough. Refrigerate again for 30 mins.
6

Remove the tray from the fridge. Place a sheet of baking paper into the chilled pastry in the tart tin, half fill it with baking beads (or you can also use rice or butter beans etc.). Bake for 12-15 mins or until edges are light golden.
7

Once done, remove the weights and bake for another 5 mins only or till the pastry is set. Your pastry is ready and now you can fill it with any filling of your choice.