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February 21, 2020

Shortcrust Pastry the right way!

Posted on May 6, 2015 by in baked goods

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Shortcrust Pastry

Shortcrust Pastry is one of the easier pastries to master, yet it is important to follow a few simple, but crucial steps.


Yesterday, I had the privilege to learn from a professional. Theresa De Vries clearly know her way in the kitchen. Not only with handling meat, but also pastries and the nuggets of pastry wisdom she shared yesterday were priceless. Shortcrust Pastry can be either sweet or savory, all depending on what filling you intend using! These are a few important things to remember when you want to make the perfect Shortcrust Pastry.

Shortcrust Pastry

– the ratio is 1/2 – 1 part spread, 2 parts flour

– be very precise when measuring your ingredients, do not add flour or water if your pastry feels to wet or dry, it will disturb the ratio.

– work very lightly when incorporating the spread into the flour

– use your fingertips and not the palms of your hand

Shortcrust Pastry

Sweet Shortcrust Pastry

makes 10-12 tartlets or 1 big tart

Ingredients

250 g cake flour

125 g cold butter or Margarine – cut in small cubes (use Gordon Bleu or Spar brand)

12,5 ml caster sugar

2 ml salt

1 egg yolk

10 ml lemon juice

12.5 – 25 ml ice water

Method

Mix all the dry ingredients. Add the ice cold butter cubes. Use your fingertips en rub the spread into the flour until it resembles fine bread crumbs. Mix the egg yolk with the water and lemon juice. Add to the dry ingredients and mix until the pastry comes together in a ball. Rest in the fridge for 30 minutes.

Savoury Shortcrust Pastry

Savory Short Crust Pastry

makes 10-12 tartlets or 1 big tart

Ingredients

250 g cake flour

7.5 ml dry mustard

2 ml cayenne pepper

5 ml salt

125 g cold butter or Margarine – cut in small cubes (use Gordon Bleu or Spar brand)

100 g grated cheddar cheese

1 egg yolk

10 ml lemon juice

12.5 – 25 ml ice water

Method

Mix all the dry ingredients. Add the ice cold butter cubes. Use your fingertips en rub the spread into the flour until it resembles fine bread crumbs. add the grated cheese. Mix the egg yolk with the water and lemon juice. Add to the dry ingredients and mix until the pastry comes together in a ball. Rest in the fridge for 30 minutes.

Tomorrow  morning  just after 9 o’clock, Theresa will be sharing her tips, hints and secrets, tune in if you have a chance!

I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

Shortcrust Pastry

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5 Responses to “Shortcrust Pastry the right way!”

  1. Johanna 7 May 2015 at 1:12 pm #

    Thank you going to try this.

  2. joyce 7 May 2015 at 1:45 pm #

    Hi Nina. Do you have to bake the crust blind or can you leave it raw and bake with the filling. Thanks

    • nerinatimm 10 May 2015 at 5:54 am #

      Yes, you have to bake blind first!

  3. Anisha 8 May 2015 at 7:53 am #

    hi can the egg yolk be substituted or left out in the shortcrust pastry for those who are abstaining from eggs?

  4. Joan 19 May 2015 at 3:40 am #

    Wow the short crust pastry recipe is amazing. I’m really excited to try and bake some on my kitchen. Thank you for sharing it.


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