Sweet pastry tart case
Sweet pastry tart case

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, sweet pastry tart case. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Sweet pastry tart case is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Sweet pastry tart case is something which I’ve loved my whole life.

UK's Largest Rage Of Retro Sweet Gifts. Low Prices on Sweet Pastry Case. Free UK Delivery on Eligible Orders Gently place the pastry into the tin, pressing down with your fingers to evenly cover the bottom and sides of the tin. Roll the pin over the edges of the tin and remove any excess pastry.

To begin with this particular recipe, we have to first prepare a few components. You can have sweet pastry tart case using 5 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Sweet pastry tart case:
  1. Take 250 g plain flour
  2. Get 50 g icing sugar
  3. Make ready 125 g unsalted butter
  4. Make ready 1 egg
  5. Take Splash milk

Standard proportion for shortcrust pastry is half the weight of fat to flour. Fill the pastry case with a round of baking paper and add baking beans (see tip) to weigh it down. 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 pan before being blind baked in the oven.

Instructions to make Sweet pastry tart case:
  1. Sieve your flour and icing sugar into a large mixing bowl
  2. Chop the butter into cubes, and rub until it resembles breadcrumbs
  3. Beat the egg with the milk, then add the mixture and gently work it together until it forms a ball of dough
  4. Sprinkle a little flour over the dough, pat into a flat round about 2.5cm thick, and wrap the dough in clingfilm. Pop it into the fridge to rest for at least 30 minutes.
  5. Roll out the pastry until it’s about ½cm thick. Then, over a rolling pin, place the pastry in a greased 25cm loose bottomed tart tin, making sure to push into the sides
  6. Trim off any excess by running a knife along the top of the pastry case, then prick the base of the case all over with a fork and pop it into the freezer for 30 minutes.
  7. Put grease proof paper in the tart and fill with baking beads and blind bake for 10 minutes at 180oC.
  8. Remove the beads and grease proof paper. If your tart isn’t going to be cooked again, e.g. the filling goes into fridge, then cook the case for another 10min

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 pan before being blind baked in the oven. With buttery, crumbly, crispy, cookie-like texture, this is my favorite Sweet Tart Crust (Pastry Crust) recipe. It goes well with any sweet filling of your choice. Serve one of our indulgent sweet tarts for a dinner party dessert.

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