Shortcrust Pastry & Tarts

The French name for shortcrust pastry, pâte sablée (sandy pastry), says it all: When baked, this dough has a crumbly, sandy texture that pairs well with rich, creamy fillings. Preparing the dough in the food processor is especially efficient when you use ground nuts as an ingredient, as the nuts are processed and then simply left in the work bowl. Fillings range from a rich and elegant layered combination of chocolate and chestnut creams, to the smooth and satisfying cream cheese and soured cream filling for a New York cheesecake - which actually isn’t a tart at all, but does use a baked shortcrust pastry crust as a base.