0 0
Delicate Shortcrust Pastry

Share it on your social network:

Or you can just copy and share this url

Nutritional information

225
Calories
136 g
Calories From Fat
15.1 g
Total Fat
9.5 g
Saturated Fat
39.6 mg
Cholesterol
119.4 mg
Sodium
20.2 g
Carbs
0.6 g
Dietary Fiber
0.1 g
Sugars
2.1 g
Protein
959g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Delicate Shortcrust Pastry

Another fantastic recipe - Powered By KETO4X.COM

Cuisine:

I have been looking for this recipe - this time I will save it! I have made this quite a few times now and it comes out perfect every time - I usually make it sweet for Banoffee pie. I have frozen the leftover dough as well and it still comes out well. Off to make another batch now! Thanks for a great recipe.

  • 45mins

Ingredients

Directions

Share

Prep Time: 20 m   |   Cook Time: 45mins   |  Serves:

Delicate Shortcrust Pastry, This is a (slighty tweaked) recipe from Mariette Crafford, a South African food writer It’s the best shortcrust pastry I’ve ever tasted It can be used raw, if you don’t want to be bothered with blind baking, but I have found that blind baking does guarantee a more golden pastry colour The cornstarch (known as cornflour here) practically guarantees a delicious, light pastry You could add 1-2 teaspoons of the tiny black seeds inside cardamom pods to the dry ingredients, to lend a slightly exotic note Use this pastry for either a sweet or savoury filling: you can add 1/2 cup superfine sugar if you like, and maybe increase the water Please note that yield and servings will depend entirely on what you’re using the pastry for, and the size of your tartlet tins Mine are 10cm across, and 1/2 of the pastry yields 10 tartlets The baking time will depend on whether you’re making small tartlets (about 25 mins) or a large quiche (50 – 60 mins) ”, I have been looking for this recipe – this time I will save it! I have made this quite a few times now and it comes out perfect every time – I usually make it sweet for Banoffee pie I have frozen the leftover dough as well and it still comes out well Off to make another batch now! Thanks for a great recipe

 

_________________________________________________________________________________________
Find inspiration with over 300,000+ recipes.  Powered by KETO4X home of the 30-Day Weight Loss challenge.
_________________________________________________________________________________________

Steps

1
Done

Sift together the flour, cornstarch (sugar if using) and salt.

2
Done

Rub in the butter until it resembles fine crumbs (can be done in a processor; use high speed).

3
Done

Dissolve the cream of tartar in the water, and add to the crumbly mixture. Again you'll need high speed to bring the mixture together into a dough.

4
Done

Turn out into a bowl if you used a processor.

5
Done

The pastry should be very easy to handle. If at all necessary, add a few drops more water, but be careful. When the consistency is right, it does not stick to your hands and feels silky soft but firm.

6
Done

Cover with clingfilm, and refrigerate until 15 minutes before you need it, or otherwise about 20 - 30 minutes.

7
Done

Mariette's instructions were to roll out between clingfilm, but that should not be necessary. I simply sprinkle flour on my granite counter and roll out 1/2 the pastry to start with -- easier to control.

8
Done

As you cut it to whatever shape you want, gather the bits together, press into a roll, and roll out again.

9
Done

Use dough to line loose-bottomed small pastry tins, or a 9 - 11 inch (26 - 28 cm) diameter loose-bottomed springform cake tin.

10
Done

Simply add your prepared filling, and bake at 350 deg. F (180 deg C) or as recipe indicates. It's best baked set on an oven tin with a dark finish, which ensures a well-baked bottom crust.

11
Done

Any leftover dough can be frozen.

12
Done

* For an exotic touch, add 2 teaspoons of the small black cardamom seeds to the dry mixture, at the start,.

13
Done
14
Done
15
Done

Bobby Ryan

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Fish With Lemon, Butter, Caper Sauce
next
Puerto Rican Rice and Beans – Pink Beans
previous
Fish With Lemon, Butter, Caper Sauce
next
Puerto Rican Rice and Beans – Pink Beans

Add Your Comment