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Sweet Shortcrust Pastry

Updated: Aug 30, 2022


Tart Cases


WHAT IS SWEET SHORTCRUST PASTRY?

Sweet short crust pastry are often made and used for sweet tart dessert or as cookies, often also referred to as "sable cookies". There are so many recipes out there with different variation on how you can make the pastry and in this post I am sharing you my version of a fool proof recipe.



PREPARING AND STORING THE PASTRY AHEAD OF TIME

You can pre made the sweet pastry ahead of time and store them in the fridge for up to 5 days or alternatively, roll them to sheets with desired thickness and keep them between parchment papers in the freezer for up to 3 months.


Often time I would sheet the pastry and line them to make tart cases and once they are baked, I will then store them in an airtight container in the freezer until I am ready to fill them with fillings to serve for dessert.



WHAT ELSE CAN I MAKE WITH THIS PASTRY

Thanks to the corn flour in the recipe, this recipe is unlikely to spread during baking, therefore making it perfect for individual cookies. You can cut them out to individual disc or preferred shaped cookies, bake them and then fill them with ganache. You can also use this pastry to make a disc of shortcrust biscuit as a base for large or individual desserts.




 



SWEET SHORT CRUST PASTRY (TART SHELL)

115 g Unsalted Butter

2 g Salt

80 g Icing Sugar

25 g Almond Flour

35 g Corn Flour

50 g Egg (1 medium egg)

190 g Plain Flour



METHOD


Cream the cold but pliable butter, salt and icing sugar until smooth.


Place the corn flour, almond meal and plain flour into a separate bowl and mix to combined.


Add in 1 - 2 spoonful of the mixed dry ingredients into the butter mixture followed by the egg and mix until smooth and well incorporated.


Continue to add in the rest of the dry ingredients in 2 - 3 inclusions until the mixture start to form in to a dough.


Lightly dust the bench with some flour then transfer the pastry over. Gently knead the dough until smooth. Flatten to a square and wrap in cling wrap. Place the pastry into the fridge to rest for at least 2 hours or preferably overnight before rolling and lining.





 

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