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Shortcrust pastry
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Homemade shortcrust pastry elevates the flavor of pies and tarts.
Ingredients:
265g (1 3/4 cups) plain flour
125g chilled butter, chopped
1egg yolk, lightly whisked
10.00 gm iced water
Plain flour, extra, to dust
Instructions:
Add the flour and chilled butter to the food processor, then pulse until it turns into fine breadcrumbs. (Note: Avoid using warm butter to ensure a delicate pastry texture.)
Combine the egg yolk and water in the processor until dough just begins to form. Be careful not to overmix to avoid tough pastry.
Transfer the dough onto a lightly floured surface and gently knead until smooth. Form it into a disc, cover with plastic wrap, and chill in the fridge for 30 minutes to rest.
Preheat the oven to 200C. Roll out the pastry on a lightly floured surface into a 3mm-thick disc. Line a 23cm round fluted tart tin with removable base, trim any excess pastry using a paring knife or by running the rolling pin over the edges of the tin. Chill in the fridge for 15 minutes.
Line the pastry base with scrunched up baking paper to fit perfectly, add pastry weights, rice, or dried beans. Bake in preheated oven for 10 minutes on a baking tray.
Take out the parchment paper and pastry weights, rice, or beans, then bake for an additional 10 minutes or until nicely golden. Remove from the oven.