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Shortcrust pastry
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Prep Time: 40 minutes
Cook Time:
Total Time: 40 minutes
Create a perfect, flaky crust for quiches and tarts by keeping ingredients and equipment cold. Avoid over-kneading for a tender pastry. Bake in a metal tin for a crispy finish.
Ingredients:
265g (1 3/4 cups) plain flour
125g chilled butter, chopped
1egg yolk, lightly whisked
10.00 gm iced water
Instructions:
Combine the flour and butter in a food processor until they resemble fine breadcrumbs.
Combine the egg yolk and water with the dough until it begins to come together.
Transfer the dough onto a lightly floured surface and gently knead until smooth. Form into a disc and refrigerate for 30 minutes to allow it to rest.