SHORTCRUST PASTRY with mixer, do you want to make the perfect and quick shortcrust pastry? Follow my recipe and I’ll show you how.

Shortcrust pastry is one of the most used bases in pastry for creating many delicious recipes, tarts, cookies…..you need a few ingredients like all-purpose flour, cold cubed butter, powdered sugar, medium-sized eggs, grated zest of 1/2 lemon.
The shortcrust pastry dough is a simple, easy and fast preparation, and it is recommended if you want to try making delicious fruit tarts or fragrant homemade cookies. If there is any leftover, or if we want to make a double batch, we can wrap it in cling film and store it in the fridge or freeze it. This way, it will be ready for any occasion.

But now let’s go to the kitchen and I’ll show you how to prepare the SHORTCRUST PASTRY with mixer

Difficulty: Very easy
Rest time: 30 Minutes
Preparation time: 6 Minutes
Portions: 8
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

LET’S SEE TOGETHER WHAT WE NEED TO PREPARE

4 cups all-purpose flour
2 cups powdered sugar
1 cups butter (cold)
2 eggs
1/2 lemon zest (grated)
1 pinch fine salt

Tools

1 Mixer
1 Kitchen scale
1 Grater

Steps

Let’s start preparing

Let’s start preparing the SHORTCRUST PASTRY with mixer, attach the K beater.
In the steel bowl, pour the all-purpose flour, powdered sugar, a pinch of salt, grated zest of untreated lemon, the cold butter cut into cubes, and the two eggs.
Set the speed to 1 and blend the ingredients until you get a crumbly mixture similar to sand.
This operation should be done quickly without stimulating gluten formation.
Once the mixture is combined, form a round and flat dough, wrap it with plastic wrap, and let it rest in the fridge for at least 30 minutes.
Take the dough and roll it out on a lightly floured parchment paper to the desired thickness.
For oven baking, a tart at 350°F (180°C) in static mode for 25-30 minutes until golden, while cookies for 10-12 minutes.
If you are lactose intolerant, you can replace the butter with extra virgin olive oil, the pastry will still be delicious.
If you are gluten intolerant, you can prepare a gluten-free version of the shortcrust pastry dough by replacing the flour with a gluten-free cake flour mix.
And bon appétit!!