Sweet tart pastry with milk
A soft sweet tart pastry made with milk, vanilla and two eggs.
Ingredients
- 125 g softened butter
- 80 g icing sugar
- 1 sachet (5 g) vanillin sugar or 1 tsp (5 ml) vanilla powder
- 1 pinch of salt
- 210 g plain flour
- 1 tbsp (15 ml) milk
- 2 eggs
Method
- Beat the softened butter, icing sugar, vanilla and salt until smooth and creamy.
- Add the flour and mix until the mixture looks like fine crumbs.
- Add the milk and eggs and mix briefly until the dough comes together. The dough will be soft.
- Flatten the dough, wrap in cling film and chill for at least 1 hour.
- Roll the dough out on a floured surface to 3-4 mm thick and lay it in a greased 26 cm tart tin. Press it into the edges and prick the base with a fork.
- Bake at 180°C for 15 minutes, lined with baking paper and baking beans, then remove the paper and bake for 8-10 minutes more, until golden. Cool before filling.
Note: If the dough is too soft to roll, press it into the tin with your fingertips instead.
From Chef Fatma's notebook. Where the notebook listed only the ingredients, we wrote out the method for a home kitchen. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.