How to make
Shortcrust pastry is also called butter pastry dough from which we make quiches, tart, tartlets or butter biscuits.
When eaten it crumbles and it melts in your mouth.
Such butter pastry dough can be prepared in several different ways - with or without eggs, with or without a leavening agent and with or without liquid such as water or milk (in case it is added, it is always very little). Also, depending on the recipe we follow, we may need to add sugar or salt.
In this case, I present you a recipe for sweet shortcrust pastry, which will serve as a tart base.
Sift the flour into a bowl and mix it with the powdered sugar.
Cut the cold and hard butter into pieces and rub with your fingers, until a crumbly mixture is obtained.
Add the yolks and very little milk and knead the products into a dough. It looks a little crumbly and is very pleasant.
In order for the butter pastry dough to be crumbly, we need to cool the dough in advance. This will also help make it easier to shape later.
After covering the tart form with the rolled out dough into a thin crust, put it back in the refrigerator for 30 minutes or in the freezer for 15 minutes.
There are also versions of it where you can grate part of the dough on the cream or the filling of the tart and when it is baked, it becomes even more crumbly.
Butter dough pastries are always very fine and need no more than 15 minutes in the oven at 360°F (180°C).
For some quiches or tarts, you may need to bake them for a second time along with the stuffing they will contain, so you should bear in mind that the baking time should not exceed more than 5-10 minutes. However, it also depends on the thickness of the layer of butter pastry dough.
Make wonderful and delicious pastries with this shortcrust pastry.
Good luck!
