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Pate Sucree
- Difficulty
Easy
Published 1999
This lightly sweetened pastry is enriched with additional egg yolk and flavoured with vanilla. Use for flans, tarts and all sweet pastries.
Ingredients
200 g 100 g 40 g
Method
Sift the flour into a bowl and rub in the butter Stir in the sugar. Use a fork to lightly whisk the egg yolks and vanilla, then add them to the dry ingredients and mix to form a short dough. Press together lightly and chill for 30 minutes.
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