Sweet tart pastry (with 3 egg yolks)
A crisp, buttery shortcrust for sweet tarts, enriched with egg yolks.
Ingredients
- 250 g cold butter, cubed
- 360 g plain flour
- 150 g caster sugar
- 3 egg yolks
- 1 tbsp (15 ml) cold water
Method
- Rub the cold butter into the flour and sugar with your fingertips (or pulse in a food processor) until the mixture looks like fine breadcrumbs.
- Add the egg yolks and cold water and bring the dough together with just a few quick kneads; do not overwork it, or the butter will melt.
- Shape into a flat disc, wrap in cling film and chill for at least 1 hour.
- Heat the oven to 180°C (conventional). Roll out the pastry to 3-4 mm thick on a floured worktop or between two sheets of baking paper. Line a greased tart tin, press into the sides, trim the excess and prick the base with a fork.
- Chill the lined tin for 15 minutes to stop the pastry shrinking, then cover with baking paper and fill with baking beans or uncooked rice.
- Bake for 15 minutes, then remove the paper and beans and bake for a further 8-10 minutes, until the edges are light golden.
- Cool the case completely in the tin before adding the filling.
Note: Pastry you do not use can be wrapped in cling film and kept for 3 days in the fridge or 1 month in the freezer.
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.