Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, short crust pastry / tart shells. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Short Crust Pastry / Tart shells is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Short Crust Pastry / Tart shells is something that I’ve loved my whole life.
And with aluminum foil or parchment paper, line the pastry shell and fill it with baking beans or rice. Remove the weights and brush tart shells with egg wash. The base is wet, because it was pressed down with baking beans. The dough is our basic shortcrust pastry dough which we use to make large tart shells.
To begin with this recipe, we have to prepare a few ingredients. You can have short crust pastry / tart shells using 5 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Short Crust Pastry / Tart shells:
- Make ready 225 grams All-purpose flour
- Prepare 150 grms very cold butter
- Get 2 tbls icing sugar
- Get 2-3 tbls ice cold water
- Prepare Pinch salt
Shortcrust pastry can be used to make both sweet and savory pies. Shortcrust pastry is made up of flour, fat and a liquid to bind, the fat generally being about half the amount to flour. The perfect pastry is soft and 'short', or crumbly. Baked Shells - I wouldn't keep a tart shell as a lot of fillings need to go straight in when it is hot because it seals the pastry.
Instructions to make Short Crust Pastry / Tart shells:
- Mix flour, icing sugar, salt with cold butter cubes. Mix with finger tips to make the crumbly, if needed add iced cold water (i am using just a tbls for binding the dough). Make a dough ball and wrap it with cing film press it to make a square shape dough. Keep in fridge for 30 minutes.
- After 30 Minutes dust some flour and roll the pastry dough, ½ inch thick dough cut with any round cutter, (i have tart moulds but i do prefer to make them without moulds) and place the cut pastry dough sheet on back of the cupcakes tray set them lightly.
- Bake them in oven for about 30 to 35 Minutes at 190° F. Enjoy these tart shells with any filling.
The perfect pastry is soft and 'short', or crumbly. Baked Shells - I wouldn't keep a tart shell as a lot of fillings need to go straight in when it is hot because it seals the pastry. Then again there are some cream cheese tarts that are cold so if you have a cold filling going in and you are pushed for time you could make it the day before and keep it wrapped in an air-tight container overnight. You can freeze them for a few months but. How to make Short crust/ tart dough and Tart Shells.
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