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Sweet Shortcrust Pastry
Preparation info
- Difficulty
Easy
Appears in
By Neil Perry
Published 1998
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 75 g 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