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Shortcrust pastry

Instructions

STEP 1

To make shortcrust pastry, put flour in a blender (or in a stand mixer with the flat beater) with the chopped butter. Start mixing until you have a sand-like mixture. Use the blender intermittently so as not to heat the mixture.

STEP 2

Switch off the blender and add the powdered sugar, slightly whipped eggs and lemon zest, but only the yellow part because the white is bitter.

STEP 3

Turn on the blender at low speed so that the whisks stir the mixture without blending. When the mixture is homogeneous, move it to a pastry board.

STEP 4

Knead quickly by hands to avoid the formation of gluten and until the dough is smooth and homogeneous. Wrap the dough in cling film and leave it to rest in the fridge for half an hour (themore the shortcrust pastry rests in the fridge, the more the gluten decreases and the butter cools. So 10-12 hours might be even better). After this time the shortcrust pastry can be used to make tarts and cookies. To roll out the shortcrust pastry, place the dough on a floured surface (or use two sheets of baking paper) and use a rolling pin so that it becomes warmer. The shortcrust pastry is ready: try new recipes!

Difficoltà: Medium
Preparazione: 20 min

Ingredients

  • Eggs (2 medium-sized cold eggs) 110 g
  • Oat flakes flour 500 g
  • Powdered sugar 200 g
  • ColdButter250 g
  • Organic lemon zest 1

Shortcrust pastry

Difficoltà: Medium
Preparazione: 20 min

Ingredients

  • Eggs (2 medium-sized cold eggs) 110 g
  • Oat flakes flour 500 g
  • Powdered sugar 200 g
  • ColdButter250 g
  • Organic lemon zest 1

Instructions

STEP 1

To make shortcrust pastry, put flour in a blender (or in a stand mixer with the flat beater) with the chopped butter. Start mixing until you have a sand-like mixture. Use the blender intermittently so as not to heat the mixture.

STEP 2

Switch off the blender and add the powdered sugar, slightly whipped eggs and lemon zest, but only the yellow part because the white is bitter.

STEP 3

Turn on the blender at low speed so that the whisks stir the mixture without blending. When the mixture is homogeneous, move it to a pastry board.

STEP 4

Knead quickly by hands to avoid the formation of gluten and until the dough is smooth and homogeneous. Wrap the dough in cling film and leave it to rest in the fridge for half an hour (themore the shortcrust pastry rests in the fridge, the more the gluten decreases and the butter cools. So 10-12 hours might be even better). After this time the shortcrust pastry can be used to make tarts and cookies. To roll out the shortcrust pastry, place the dough on a floured surface (or use two sheets of baking paper) and use a rolling pin so that it becomes warmer. The shortcrust pastry is ready: try new recipes!

TORNA SU