Name: Sweet Shortcrust Pastry
Ingredients: a pinch of sea salt; 250 g plain flour; 75 g unsalted butter, cubed; 2 egg yolks; 55 ml milk; 90 g icing sugar, sifted

Preparation info

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

This pastry is ideal for making custard and fruit tarts. It can be made in advance and will keep in the refrigerator for a week. It also freezes well. The recipes yields 1 x 28 cm tart case or several smaller ones.

Ingredients

250 g plain flour
75 g unsalted butter, cubed
a pinch

Method

Place the flour, butter, salt and icing sugar in a food processor and process for 20 seconds. Add the milk and egg yolks and process for a further 30 seconds until a mass forms.

Turn out to a lightly floured bench and knead lightly for a few moments. Flatten on the bench and form a ball. Wrap in plastic and place in the refrigerator for 1 hour.

Roll out the dough with a rolling