Today we’re diving into the art of making Sweet Shortcrust Pastry, a fundamental recipe that serves as the base for countless delicious tarts and pies.
Sweet Shortcrust Pastry, known for its buttery, crumbly texture, is a classic base used in many desserts. Made from a simple blend of flour, butter, sugar, and sometimes eggs, this pastry dough is both versatile and forgiving, making it perfect for both novice and experienced bakers.
The history of shortcrust pastry can be traced back to medieval Europe, where it was used as a durable container for meat fillings. Over time, it evolved into a lighter, sweeter variant that became a favorite in desserts. Today, Sweet Shortcrust Pastry is a staple in bakeries worldwide and is beloved for its rich flavor and tender texture.
The Thermomix, with its precise temperature and speed settings, makes the pastry-making process a breeze. Here’s why using your Thermomix to prepare Sweet Shortcrust Pastry is a game-changer:
- Consistency: Achieve a perfect, even texture without the effort of manual blending or fear of overworking the dough.
- Speed: Mix ingredients in seconds, saving time and energy.
- Control: Precisely control the temperature to ensure the butter doesn’t melt too soon, which is crucial for the perfect flaky texture.
Once you master the basic Sweet Shortcrust Pastry, the possibilities are endless. Here are a few delightful variations to try:
- Oil Sweet Shortcrust Pastry
- Chocolate tart crust
- Shortcrust pastry
- Vegan pastry
I leave you with the recipe for the Thermomix Sweet shortcrust pastry.
See you for the next recipe!
Nea!
Thermomix Sweet Shortcrust Pastry
Ingredients
- 200 gr plain flour
- 120 gr butter
- 2 yolks
- 80 gr sugar
- 1 pinch fine salt
- 1 tsp lemon zest or vanilla extract
Instructions
Put the lemon zest and sugar in the bowl, pulverize: 10 sec. speed. Turbo.
Add the rest of the ingredients and knead briefly: 20 sec. speed. 5.
Take the mixture obtained and work it briefly, giving it the shape of a flat dough. Cover the dough with plastic wrap, refrigerate for at least 1 hour.
Before using the dough, work it briefly with your hands.
Roll out the dough about 1/2 centimeter thick, use it as a base for a pie or cookies.
Bake in a preheated oven at 170°C.
Allow to cool completely and serve… Buon appetito!
