This delicious shortcrust pastry is perfect for sweet pie desserts like Lemon Tart, Pecan Pie and Strawberry Chiffon Pie. It is light, crumbly and buttery! Here’s how to make a beautiful sweet shortcrust pastry.
Method
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Sift the flour and salt together.
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Add the sugar and rub in the butter with your fingers until the mixture resembled breadcrumbs (or pop into the food processor).
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Add the egg yolks and vanilla and work into a dough. Knead pastry until smooth.
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Roll out the dough between two sheets of baking paper until you have the required thickness and line a greased pie dish.
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Cover with plastic wrap and place in the fridge for at least 30 minutes. Meanwhile, preheat the oven to 190 degrees.
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Remove the pastry from the fridge and take away the plastic wrap.
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Place a sheet of baking paper over the pastry and fill with baking beads or dry rice to blind bake.
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Bake for 10 minutes, then remove the filling and bake a further 5 minutes or until the pastry is golden.
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Allow to cool completely before filling with required pie filling.
Recipe Hints and Tips:
- Sweet Flan Pastry is perfect made in the food processor - so if you have one - use it for this recipe.
- This recipe makes one pie dish or 12 small tartlets shells
- Uncooked pastry can be double wrapped in plastic wrap and frozen for up to a month.
