Making your own shortcrust pastry is so easy, you will wonder why you ever spent the extra dollars on the store bought variety. Use this recipe for either sweet or savoury dishes and create a simple, yet short (that’s where you get that crisp base from) pastry.
Yum, who doesn’t love a lovely tart with a really lovely shortcrust pastry base? This can be used for quiche, sweet tarts, savoury tarts – it’s simple and delicious.
This recipe is made in the food processor – if you do not have a food processor, you can still make it by hand – work quickly and only use the tips of your fingers when getting the mix to “breadcrumb” stage (if you use your palms the mix will heat up).
Ingredients:
- 1 3/4 cup plain flour
- 125g chilled butter (roughly chopped)
- 1 egg yolk, lightly whisked
- 2 teaspoons iced water
Put the flour and butter into the processor – process until it looks like fine breadcrumbs.
Add egg yolk and water and process until dough just starts to come together (note – add more water if required).
You are aiming for a soft, smooth dough.
You will need to blind bake the pastry.
