Crumbly, delicate, and irresistibly melt-in-your-mouth: the ovis mollis shortcrust pastry is one of the most beloved basic preparations of traditional pastry. Its secret lies in the use of hard-boiled egg yolks sieved, which give the dough a unique, soft, and velvety texture, perfect for making tarts and cookies with a refined taste.
Ideal as a base for desserts filled with jams, creams, or chocolate, the ovis mollis shortcrust pastry stands out for its extreme crumbly texture and for its rich but balanced flavor. A recipe simple in execution, yet with an elegant and delicious result, perfect for serving desserts that conquer at first taste.
Here are other shortcrust pastry recipes:
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup cornstarch cornstarch
- 1 cup cups butter
- 1 cup sifted powdered sugar
- 6 oz oz hard-boiled egg yolk
- pinches salt
- vanilla
Tools
- 1 Bowl
- Plastic wrap
- 1 Pot
Steps
To prepare ovis mollis shortcrust pastry, start by cooking the eggs: place them in a saucepan with cold water, bring to a boil and let them harden for 8–9 minutes. Once cooked, cool them under running water, peel them, and separate the yolks from the whites. Sieve the hard-boiled yolks and set them aside.
In a large bowl (or in a stand mixer with a paddle attachment), work the cold butter cut into cubes with the powdered sugar until you get a soft cream. Add the sieved hard-boiled yolks, lemon zest, or vanilla flavoring and a pinch of salt, continuing to mix until you achieve a homogeneous mixture.
Finally, add the sifted flour and cornstarch, incorporating it gently without overworking the dough.When the mixture is compact and soft, transfer it to the work surface and form a dough ball.
Let the ovis mollis shortcrust pastry rest in the refrigerator for at least 1 hour.After resting, the pastry will be ready to be rolled out and used for crumbly tarts, cookies, and baked desserts.
Roll out the pastry between two sheets of parchment paper to avoid adding flour.
Thanks to its delicate structure, it is ideal for custard tarts or jam.
It can be stored in the refrigerator for 2 days or frozen.
