Simple Way to Prepare Perfect Basic Sweet Shortcrust Pastry

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, basic sweet shortcrust pastry. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Basic Sweet Shortcrust Pastry is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Basic Sweet Shortcrust Pastry is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have basic sweet shortcrust pastry using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Basic Sweet Shortcrust Pastry:

1. Get 250 g plain flour, sifted
2. Take 125 g cold unsalted butter, diced
3. Prepare 100 g pure icing sugar, sifted
4. Make ready Pinch salt
5. Take 1 teaspoon vanilla paste or extract
6. Make ready 2 egg yolks
7. Take 1 tablespoon milk

Steps to make Basic Sweet Shortcrust Pastry:

1. In a food processor, process flour, sugar, salt and butter until mixture resembles fine breadcrumbs. Add egg yolks, vanilla, and milk, pulse till the dough comes together.
2. Without overworking the dough, form dough into a ball and place in a clean bowl, then wrap with plastic wrap and refrigerate for 20 minutes to rest.
3. Preheat oven to 180°C (160°C fan-forced). Lightly grease a 22cm loose-bottomed tart tin and line base with baking paper
4. Place pastry on a lightly floured work surface or between two parchment papers. Using a lightly dusted rolling pin, start to evenly flatten roll dough, keeping it as round and neat as possible around the edges making an indent in dough at quarter turns. With even pressure, turn and lift pastry in a clockwise direction, rolling to a thickness of approximately 3mm.
5. Carefully line the tart tin with the pastry, and chill in the refrigerator for 15 minutes.
6. Blind bake the pastry for 15 mins, remove the baking beans from the tart and bake for a further 10 mins. Remove tart from oven, allow to cool completely before filling.

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