Le Cordon Bleu

Pate Sable

Preparation info
    • Difficulty

      Easy

Appears in
Le Cordon Bleu Dessert Techniques
Le Cordon Bleu Dessert Techniques

By Le Cordon Bleu

Published 1999

  • About

A rich biscuit-like crust, Pâte Sablé is sweeter than Pâte Sucrée. It may be used for flans and tarts, or for making plain dessert biscuits.

Ingredients

  • 150 g unsalted butter
  • 90 g icing sugar
  • 1 small

Method

Cream the butter and icing sugar until soft and pale, then stir in the egg. Sift the flour; then stir it into the mixture to make a smooth dough. Wrap in clingfilm and chill for about 30 minutes.