Pâté Sablée

This is even crumblier, sweeter and more like a shortbread biscuit. Use it if you prefer for any recipe that stipulates pâté sucrée in Smart Tart.

Method

For 180g flour add 120g butter, 60g unrefined icing sugar and 2 egg yolks.

Put the butter, sugar and egg yolks into the Magimix and pulse in the usual way before adding the flour and pulsing to a paste. You may need a little longer before rolling the chilled paste out as it is pasty.