Many fabulous desserts start with a Sweet Shortcrust Pastry Tart Casing. The perfect buttery yet flaky pie crust to many sweet treats.A simple combination of butter, flour, icing sugar, egg and vanilla extract. Mixed by hand or electric mixer, chilled and spread over a tart tin, pie dish or flan pan before being blind baked in the oven.
Course: Dessert, Sweet
Cuisine: British, French, International
Keyword: 28 cm tart, 9 inch tart, fluted tin, Homemade, shortcrust pastry tart
28 cm / 9 inch tart tin
220gramPlain Flour ( 1 ¾ cups)
115gramButter ( ¼ cupcut into 1-2 inch small squares
50gramIcing Sugar (¼ cup)
2eggs, yolks only
2tbspice cold watermay or may not be needed?
Add flour, butter cubes, icing sugar and a pinch of salt into a mixing bowl.
Rub with fingertips until the mix resembales fine breadcrumbs
Add 2 egg yolks and vanilla essence, use a fork to form together into pastry
Check texture with your hands, it should be soft and pliable, like playdough. If its dry and cracking add ice cold water a splash at a time until the right texture.
Form into a flat rounded shape. Wrap in cling film or greaseproof paper. Rest in the fridge for at least 30 minutes. Try not to handle the pastry too much after it has cooled.
Preheat oven to 160°C / 320F fan.
Lay down a sheet of greaseproof paper larger than the tart tin. Flour your pin anytime it gets sticky.Use the rolling pin to beat and soften the pastry enough to roll. Roll pastry away from you once, turn greaseproof paper ¼ turn and repeat always rolling only once each time before turning. Until it is bigger than your tart tin allowing for extra to overhang.
Roll pastry on to the pin, unroll gently over the tart pan.
Take some of the excess pastry and roll into a ball, use this pastry ball to push the pastry into the base and around the edges. Lift the edges whilst you are pushing to prevent stretching/ cracking.
Trim away excess pastry
Use a fork to poke holes into the base of pastry. For best results chill for another 15 minutes.
Using the greaseproof paper you rolled on, crumple it up into a ball. Then uncrumple it and place in tart. Add your baking beads / rice / beans
Bake in 160°C / 320°F fan oven for 15 minutes. Gather up paper to remove the baking beads and bake for a final 5 minutes.
You pastry case is now ready to be filled with whatever sweet treat you desire?!