Milk shortcrust pastry is made only with flour, butter, and condensed milk, which you can easily make at home and does not contain eggs for those who are intolerant. Its consistency is so crumbly that it melts in your mouth, perfect for all pastry preparations, from cookies to tarts.
The preparation of milk shortcrust pastry is the same as classic shortcrust pastry, perhaps even easier, so I find it perfect for making tea cookies in various flavors, tarts filled with jam or cream or ricotta. Try it and you won’t let it go.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 2 small tarts or about 40 cookies
- Cuisine: Italian
Ingredients
- 3 cups all-purpose flour
- 13 tbsps butter (cold)
- 5 oz condensed milk (which you can also make at home)
- 1 pinch salt
- to taste lemon zest (finely grated)
Steps
You can also make milk shortcrust pastry with the Bimby, by putting all the ingredients in the bowl, the sifted flour, the cold butter cut into pieces, the condensed milk, the salt, and the finely grated lemon zest. At speed 4-5, knead the ingredients for about 30 seconds until they are incorporated together. Finally, remove the dough from the bowl and compact it by hand on the work surface.
If you don’t have the Bimby, you can knead the milk shortcrust pastry by hand, putting all the ingredients in a bowl, knead until the mixture first becomes sandy, then grainy, and finally, when all the ingredients are incorporated, knead the dough on the work surface until you get a smooth and homogeneous dough.
Wrap the shortcrust pastry in plastic wrap and let it rest for at least 30 minutes in the refrigerator before proceeding with your pastry recipes.
The dough rolls out easily with a rolling pin, and you can make cookies of any shape.
Or, you can line a tart pan and fill with jam, pastry cream, or ricotta.
