A good Sweet Shortcrust pastry recipe is probably one of the staples any baker should have in their arsenal. Look no further, this one’s no fuss and mostly foolproof. The art is in the lining of the tart shell. This is my go-to recipe whenever I bake sweet tarts like Chocolate Ganache, Lemon crème, Berries & a Grand Marnier infused crème.
Pro tip: It’s a good idea to brush the insides of the tart with some white chocolate before filling them out to retain their crispiness.
- 180g Unsalted Butter
- 50g Castor Sugar
- 150g Flour
- 2g Salt
- 2 Egg yolks
- 5mlVanillaEssence/Almond Essence/Lemon Zest
- Cold water to adjust
- Preheat the oven to 180 degrees.
- Sift the flour & salt.
- In a stand mixer with the paddle attachment, cream the butter & sugar together till pale & fluffy. Add the egg yolks one by one and then the vanilla.
- Add the flour gradually until just combined.
- Transfer the dough onto a clean surface. Chop in a little bit of water & ‘Frasier’.
- Frasier - Knead the dough by flattening your palm against it till it comes together to form a ball.
- Chill the dough for 20 minutes.
- Roll out the dough between two Silpat mats to about 1.5 inches in thickness.
- Gently lay the pastry on an 8’ Tart shell and line the case.
- Remove the excess overhangs and score the base with a fork.
- Bake blind by filling the tart shell with some baking beans for about 15 minutes.
- Remove the baking beans & bake the tart shell further for 10 minutes or until golden brown.
- Fill with choice of sweet filling & serve chilled.