Basic Shortcrust Pastry Base

Basic Short crust

Basic Shortcrust Pastry Base

A very easy and incredibly versatile recipe. This can be made and stored in the fridge for about 7 days.


Ingredients for the shortcrust pastry:

  • 1 1/2 cups plain flour
  • 1 tbsp castor sugar
  • 1 tsp salt
  • 80-100 g chilled butter, chopped into cubes
  • 1 egg (for egg wash) – Optional though!
  • 3-4 tbsp cold water


Shortcrust Pastry

1. Mix the flour, salt and the castor sugar in a bowl. Rub in chopped butter and add sufficient water for mix in gently to a make a firm dough. Do not knead.

2. Wrap it with a cling wrap and refrigerate it a minimum of 30 minutes to a max of 3 days.

3. Keep the tartlet molds greased and ready. Take the dough out of the fridge and roll it out to a size that fits the tartlet molds.

4. Whisk an egg and brush it on the yet-to-bake tart shell.

5. Preheat oven to 200°C.

6. Blind bake the molds for 10- 12 minutes until light golden. Take them off the oven and let them cool.


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