Description
A delicate and buttery sweet shortcrust pastry with a hint of vanilla, perfect for tart shells and dessert bases. It delivers a crisp yet tender texture that pairs beautifully with a variety of fillings.
Ingredients
160 g plain flour
80 g chilled butter
50 g icing sugar
1 egg
1 teaspoon vanilla extract
A little cold water (if needed)
Instructions
- Place the flour and chilled butter in a food processor and blend until the mixture resembles fine breadcrumbs.
- Add the icing sugar, egg yolk, and vanilla extract, then blend again until the dough begins to come together.
- If the dough is too dry, add some or all of the egg white. If needed, add a very small amount of cold water to help bind.
- Shape the dough into a disc, wrap it, and chill in the refrigerator for at least 30 minutes.
- Lightly flour a work surface and roll the pastry to about 3 mm thickness.
- Transfer the pastry to a 20 cm tart tin, press gently into place, trim excess, and chill again until ready to use.
Notes
Add lemon or orange zest for a brighter flavor.
Substitute vanilla extract with a small amount of almond extract for a nuttier taste.
Dough can be made by hand by rubbing butter into flour before adding other ingredients.
Chilling helps prevent shrinking and makes rolling easier.
Store dough in the refrigerator for up to 3 days or freeze for up to 2 months.
Avoid microwaving baked pastry as it softens the texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: French
Nutrition
- Serving Size: 1 portion
- Calories: 260 kcal
- Sugar: 12 g
- Sodium: 30 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
