Short Crust Pastry/ Pâté Sucrée

Published on 1 June 2020 | In | By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1 tart

Short crust pastry is used as a pastry crust for many tarts.  This is a really easy, and exceptionally tasty crust.  It’s great because you can make it in advance and freeze it for up to 6 months!

Ingredients

  • 250g Butter
  • 200g Icing Sugar
  • Pinch of Salt
  • 500g all purpose Flour
  • 1 tsp Vanilla Essence
  • Zest of 1 Lemon
  • 4 Egg yolks
  • 2-4 Tbsp cold milk
  • 250g Butter
  • 200g Icing Sugar
  • Pinch of Salt
  • 500g all purpose Flour
  • 1 tsp Vanilla Essence
  • Zest of 1 Lemon
  • 4 Egg yolks
  • 2-4 Tbsp cold milk
  • 250g Butter
  • 200g Icing Sugar
  • Pinch of Salt
  • 500g all purpose Flour
  • 1 tsp Vanilla Essence
  • Zest of 1 Lemon
  • 4 Egg yolks
  • 2-4 Tbsp cold milk

Instructions

  1. Turn on the oven to 180˚C.
  2. Mix (cream) together the butter, icing sugar and salt to form a smooth creamy paste.
  3. Rub in the flour, vanilla seeds, lemon zest and egg yolks and bring together until it looks like course bread crumbs.
  4. Add the milk and roll into a sausage shape (2-3cm in diameter) with minimum amount of movement.
  5. Wrap in plastic cling film and chill in the fridge for at least 1 hour. You can freeze for up to 6 months.
  6. When you are ready to use, slice the "sausage" into 3mm disks and place around your tart mould. Push together, and up the sides of the mould.
  7. Before you place it in the oven, use a fork to prick holes on the bottom of the tart. Blind bake in the oven for 12 minutes (Blind bake means you bake it in the oven without any filling).
  8. Turn on the oven to 180˚C.
  9. Mix (cream) together the butter, icing sugar and salt to form a smooth creamy paste.
  10. Rub in the flour, vanilla seeds, lemon zest and egg yolks and bring together until it looks like course bread crumbs.
  11. Add the milk and roll into a sausage shape (2-3cm in diameter) with minimum amount of movement.
  12. Wrap in plastic cling film and chill in the fridge for at least 1 hour. You can freeze for up to 6 months.
  13. When you are ready to use, slice the "sausage" into 3mm disks and place around your tart mould. Push together, and up the sides of the mould.
  14. Before you place it in the oven, use a fork to prick holes on the bottom of the tart. Blind bake in the oven for 12 minutes (Blind bake means you bake it in the oven without any filling).
  15. Turn on the oven to 180˚C.
  16. Mix (cream) together the butter, icing sugar and salt to form a smooth creamy paste.
  17. Rub in the flour, vanilla seeds, lemon zest and egg yolks and bring together until it looks like course bread crumbs.
  18. Add the milk and roll into a sausage shape (2-3cm in diameter) with minimum amount of movement.
  19. Wrap in plastic cling film and chill in the fridge for at least 1 hour. You can freeze for up to 6 months.
  20. When you are ready to use, slice the "sausage" into 3mm disks and place around your tart mould. Push together, and up the sides of the mould.
  21. Before you place it in the oven, use a fork to prick holes on the bottom of the tart. Blind bake in the oven for 12 minutes (Blind bake means you bake it in the oven without any filling).