Preparing Bimby shortcrust pastry is really very quick, a piece of cake, it’s the perfect recipe for those who need to make a tart, cookies, or tartlets and have very little time to knead by hand. In a few minutes, we get a nice shortcrust pastry ready to be used. My advice is to let it rest in the refrigerator for at least half an hour, so it will be much more elastic and fragrant!
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 24 cm tart mold
- Cooking methods: Oven
- Cuisine: Italian
- Energy 366.18 (Kcal)
- Carbohydrates 53.49 (g) of which sugars 21.43 (g)
- Proteins 7.46 (g)
- Fat 14.86 (g) of which saturated 9.17 (g)of which unsaturated 5.71 (g)
- Fibers 1.38 (g)
- Sodium 84.20 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Bimby shortcrust pastry
- 2 1/2 cups all-purpose flour
- 5/8 cup sugar
- 1/2 cup butter
- 2 eggs
- 1 1/2 tsps baking powder
- 1 lemon zest (grated)
- 1 pinch salt
Preparing Bimby shortcrust pastry
In the Bimby bowl, I place all the ingredients, close the lid, and activate for 3 minutes on kneading speed. I open the lid and transfer the dough onto the countertop, work it very briefly, just enough to compact it and shape it into a nice block. Our shortcrust pastry is ready. I wrap it in cling film and leave it in the refrigerator for at least half an hour before using it.
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