Today I prepared the Milan Shortcrust by Iginio Massari which I will definitely use later for some cookies, a decorative wreath—I still don’t know exactly what!
What are the ingredients for the Milan shortcrust?
In this dough, great for many sweet recipes, a weak flour for desserts is used, of excellent quality butter that is quite firm but not too much, and powdered sugar, which will give, unlike granulated sugar, a different more uniform and well-blended consistency (powdered sugar is 300 to 600 times finer than granulated sugar). Honey is also added, which in baking will enhance the amber note of the Milan shortcrust.
Master Massari suggests also using 
IMAGE TAKEN FROM ERRE4M
a pastry ring if we want to make a tart with the Milan shortcrust.
How can we fill the tart or tartlets made with the Milan shortcrust?
We can fill the Milan shortcrust with jams and preserves, yellow custard and chocolate custard, a fluffy dark chocolate ganache, and white chocolate, always considering not to fill more than 20% by weight of the Milan shortcrust.
At what temperature should we bake the treats made with the shortcrust?
Master Massari recommends, if we wish to bake a tart, setting the thermostat to 356°F in static mode for approximately 22-25 minutes, always considering the thickness of the shortcrust. If instead, we prepared cookies and we prefer them soft, bake at 392°F for 6-7 minutes; if we like them crunchy, set our oven to 320°F for an approximate time of 12-14 minutes.
Master Iginio Massari also recommends for baking with home ovens, to bake with the valve open or place a ball of aluminum foil in the door to allow air passage.
How long does the Milan shortcrust last?
Massari advises that if we have leftover dough, it is possible to place it in the freezer and use it for our desserts within approximately 3 weeks from the day we made it, leaving it in the refrigerator to have it perfect when using.
On the blog, I also have a comprehensive article that describes the 5 recipes of the Simili sisters for many different types of preparations…
THE SHORTCRUST OF THE SIMILI SISTERS 5 RECIPES
MINI MILAN SHORTCRUST TARTLETS
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The ASI kitchen
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients MILAN SHORTCRUST RECIPE BY IGINIO MASSARI
- 2 1/2 cups all-purpose flour
- 7 oz oz butter (cubed, not too soft)
- 1 pod vanilla
- 1/3 tsp fine salt (dissolved in 1 teaspoon of water)
- 2 tbsp tbsp acacia honey
- 1 egg yolk
- 2/3 cup powdered sugar
- 1 1/2 lemon (zest grated)
Tools MILAN SHORTCRUST RECIPE BY IGINIO MASSARI
- Knife
- Food scales
- Baking pan
FOR THE PREPARATION OF THE MILAN SHORTCRUST RECIPE BY IGINIO MASSARI
To prepare the shortcrust dough by Iginio Massari, cut the butter into small cubes, which should be soft but not too malleable.
Put the butter pieces in a bowl or stand mixer, adding the powdered sugar and acacia honey.
Start the stand mixer with the paddle attachment at the lowest speed or begin to mix and knead with your hands.
The mixture “should not whip, mind you,” says master Iginio Massari!
Then pour in the egg yolk into the formed mixture.
Now dissolve the fine salt in a teaspoon of water and add it to the Milan shortcrust dough.
Now we just need to cut the vanilla pod lengthwise and add all the seeds scraped with a knife.
Grate the zest of an organic lemon or untreated and also add this ingredient to the shortcrust dough.
Finally, add the sifted all-purpose flour, kneading with your hands or incorporating it with the paddle attachment at low speed until the flour is completely absorbed.
Master Massari suggests taking a small piece of shortcrust in your hands, and if it does not stick to your palms, it is ready to be used for tarts and more.
Now you can shape the Milan shortcrust into a cylindrical form, wrap it in plastic wrap, and let it rest for at least a couple of hours in the refrigerator, preferably overnight “to allow the fats and sugars to stabilize,” making the dough more malleable and usable.
As mentioned above, if you prefer to use it after days, you can store it for 3 weeks in the freezer; otherwise, roll it out on the pastry board for new and delicious sweet recipes!
Enjoy with Milan shortcrust by master Iginio Massari!
Annalisa
