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Sweet Shortcrust Pastry Tart
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5 from 38 votes

Sweet Shortcrust Pastry Tart

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.
Prep Time15 minutes
Active Time20 minutes
Cooling time30 minutes
Total Time1 hour 5 minutes
Course: Dessert, Sweet
Cuisine: British, French, International
Keyword: 28 cm tart, 9 inch tart, all butter pastry case, baking shortcrust pastry blind, flan pastry recipe, fluted tin, Homemade, shortcrust pastry tart, sweet pastry case, sweet pastry tart recipe
Yield: 12 People
Calories: 165kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • 220 gram Plain Flour ( 1 ¾ cups)
  • 115 gram Butter ( ½ cup) cut into 1-2 inch small squares
  • pinch salt
  • 50 gram Icing Sugar (¼ cup)
  • 2 Eggs, yolks only
  • ½ teaspoon Vanilla Essence
  • 2 tablespoon ice cold water

Instructions

  • Add flour, butter cubes, icing sugar and a pinch of salt into a mixing bowl.
    sieving icing sugar onto the butter and sugar in a glass bowl
  • Rub with fingertips until the mix resembales fine breadcrumbs
    flour, butter and icing sugar all mixed together in a glass bowl
  • Add egg yolks, vanilla essence and ice cold water. Use a fork to begin forming together.
    Egg yolks added to the shortcrust pastry mixture
  • Check texture with your hands, it should be soft and pliable, like playdough. If its dry and cracking add more ice cold water a splash at a time until the right texture. Try not to handle it too much!
    Kneading the pastry with hands before rolling out flat
  • Form into a flat rounded shape. Wrap in cling film or greaseproof paper. Rest in the fridge for at least 30 minutes, the longer the better.
    Shortcrust Pastry wrapped in cling film
  • Preheat oven to 180°C / 160°C fan/ 350°F / Gas mark 4
    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 the 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 the tin.
    Rolling out pastry with a silver rolling pin on white parchment paper
  • Roll the pastry onto the pin, and unroll gently over the tart pan.
    Placing the rolled out pastry onto the tart case/tin/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.
    Moulding pastry case with a ball of excess pastry to smooth the sides
  • Trim away excess pastry
    Trimming the short crust pastry edges with a knife from the pastry pan/case
  • Use a fork to poke holes into the base of pastry. For best results chill for another 15 minutes.
    Poking holes into the pastry case with a silver fork before cooking
  • 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
    Cooking beads pouring onto parchment paper on top of the pastry case
  • 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.
    Lifting out the cooking beads with the parchment paper away from the cooked pastry case
  • You pastry case is now ready to be filled with whatever sweet treat you desire?!
    Sweet Shortcrust Pastry Tart cooked in a black tin
  • Try our Butterscotch Tart or Bakewell Tart
    Old School Butterscotch Tart on a black slate plate with a multi colour towel on the side

Video

Nutrition

Calories: 165kcal | Carbohydrates: 19g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 70mg | Potassium: 24mg | Fiber: 1g | Sugar: 4g | Vitamin A: 283IU | Calcium: 9mg | Iron: 1mg