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Sweet Pastry

Posted on: January 13, 2016     |     0 comments

 

Great recipe for a sweet pastry, suitable for component use or for tart shells.

Makes 4 9" tart shells

480g Unsalted Butter

300g Icing Sugar

8 Egg Yolks

1kg Plain Flour

90ml Cold Water

Cream together the butter and icing sugar. If using a mixing machine, start slowly as the icing sugar will go everywhere.

Add the egg yolks and plain flour until incorperated, the mix should resemble breadcrumbs but do not mix past this point.

Add cold water gradually until the mix just comes together into one lump.

Break the pastry into 4 equal size parts, shape into flattened balls, cover with cling film and chill them for 2 hours in the fridge.

On a foured surface, roll out until 2mm thick and line tart shells with the pastry. Prick the bases with a fork to prevent too much rising. Cover with parchment paper and weigh down with baking beans or lentils. Leave any excess pastry overhanging the edge of the tart tin to trim later.

Bake at 180 for 18 minutes. Remove from the oven and carefully remove the parchment paper and weight.

Brush the inside of the pastry shells with egg yolk to seal.

Return to the oven at 180 for a further 8-10 minutes.

Leave to cool.

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