Sweet shortcrust pastry is a staple of any pastry chef’s repertoire, and it is so important to get the balance right so the pastry is the right level of sweetness for your desserts. We can help to manage the sweetness by adding things like salt, cinnamon or paper to help with the balance so that the overall dish is not too sweet. The fat content within the pastry will help to add a richness and depth to the flavour of the pastry.
Sweet pastry is often used for a pastry case as a tart or pie, and can be used for a large variety of fillings. The quality of the pastry is hugely important in the final product, and using this recipe you can guarantee a good quality pastry for any of your products.

 

Sweet Shortcrust Pastry Ingredients:

250g Butter
200g Icing Sugar
2 Eggs
500g Plain Flour
Pinch of Salt

 

Sweet Shortcrust Pastry Recipe:

Mix together the butter and sugar, until it has mixed fully. Take care not to beat this too much as it will result in a high concentration of air in the mix which will cause an uneven rise.
Slowly add the eggs, one at a time, making sure to scrape down the bowl so everything is being mixed in evenly.
Add the flour and salt, and mix on the slowest speed possible until it just comes together to form a smooth paste.
Put the mix onto a table and work into a ball, then wrap in clingfilm and leave to chill in the fridge.
When it is firm, you can remove the pastry from the fridge and it will be ready to roll out and line your tart shells or pie dish.

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