Recipe of Speedy Basic Sweet Shortcrust Pastry

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, basic sweet shortcrust pastry. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Basic Sweet Shortcrust Pastry is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Basic Sweet Shortcrust Pastry is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook basic sweet shortcrust pastry using 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Basic Sweet Shortcrust Pastry:

1. Get 250 g plain flour, sifted
2. Take 125 g cold unsalted butter, diced
3. Prepare 100 g pure icing sugar, sifted
4. Prepare Pinch salt
5. Get 1 teaspoon vanilla paste or extract
6. Prepare 2 egg yolks
7. Prepare 1 tablespoon milk

Instructions 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.

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