Today I prepared the Milan Shortcrust Pastry by Iginio Massari which I will surely use to make some cookies, a decorative wreath, I don’t really know what yet!
What are the ingredients of the Milan shortcrust pastry?
In this dough excellent for many sweet recipes, a weak flour for desserts is used butter of excellent quality quite hard but not too much and powdered sugar which, unlike granulated sugar, will give a different consistency more uniform and well blended (powdered sugar is 300 to 600 times finer than granulated sugar). Honey is also added which will accentuate the amber note of the Milan shortcrust pastry during baking.
Maestro Massari also recommends using 
IMAGE TAKEN FROM THE SITE ERRE4M
a pastry ring if we want to make a tart with Milan shortcrust pastry.
How can we fill the tart or tartlets made with the Milan shortcrust pastry?
We can fill the Milan shortcrust pastry with jams and preserves, yellow custard and cocoa custard, a frothy dark chocolate ganache and white chocolate, always considering never to fill beyond 20% by weight of the Milan shortcrust pastry.
At what temperature should we bake the sweets made with the shortcrust pastry?
Maestro Massari recommends, if we want to bake a tart, setting the thermostat to 356°F in static mode for approximately 22/25 minutes always considering the thickness of the pastry. If instead we have prepared cookies, if we prefer them soft, set the oven to 392°F for 6/7 minutes if we like them crunchy, set our oven to 320°F for an indicative time of 12/14 minutes.
Maestro Iginio Massari also recommends for baking with home ovens to bake with the valve open or to put a ball of aluminum foil in the door to allow the passage of air.
How long does the Milan shortcrust pastry last?
Massari recommends that if you have leftover dough it is possible to put it in the freezer and use it for our desserts within about 3 weeks from the day it was prepared, leaving it in the refrigerator to have it perfect when using.
On the blog, I also have an extensive article describing the 5 recipes of the Simili sisters for many different types of preparations…
THE SHORTCRUST PASTRY OF THE SIMILI SISTERS 5 RECIPES
MINI TARTLETS OF MILAN SHORTCRUST PASTRY
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°I have opened an open and free recipe channel on WhatsApp with no notifications and no sound, to which you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe! °°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°”””””””””””””””””””””””””””””””””””””°°°°°°°°°°°°°
MILAN SHORTCRUST PASTRY BY IGINIO MASSARI
The kitchen of ASI
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE MILAN SHORTCRUST PASTRY BY IGINIO MASSARI
- 2 1/2 cups all-purpose flour
- 7 oz oz butter (diced, not too hard)
- 1 pod vanilla
- 1/2 tsp fine salt (dissolved in 1 teaspoon of water)
- 2 tbsp tbsps acacia honey
- 1 egg yolk
- 5/8 cup cup powdered sugar
- 1 1/2 lemon (grated zest)
Tools RECIPE MILAN SHORTCRUST PASTRY BY IGINIO MASSARI
- Knife
- Food scales
- Baking dish
FOR THE PREPARATION OF THE RECIPE MILAN SHORTCRUST PASTRY BY IGINIO MASSARI
To prepare the dough of Milan shortcrust pastry by Maestro Iginio Massari, cut the butter into small cubes which should be soft but not too malleable.
Place the pieces of butter in a bowl or in the planetary mixer along with powdered sugar and acacia honey.
Operate the planetary mixer with the paddle attachment at the lowest speed or start with your hands to mix and knead.
The mixture “must not whip, be careful”, says Maestro Iginio Massari! .
Then pour the egg yolk into the formed dough.
Now, dissolve the fine salt in a teaspoon of water and add it to the preparing dough of Massari’s Milan shortcrust pastry.
Now it remains to cut the vanilla pod along the vertical direction and add all the seeds obtained with a knife.
Grate the zest of an organic lemon or untreated one and add this ingredient to the shortcrust pastry.
Finally, add the sifted all-purpose flour kneading with your hands or incorporating always with the paddle attachment and at low speed until the flour is completely absorbed.
Maestro Massari recommends taking a small piece of the dough between your hands and if it doesn’t stick to the palms it is ready to be used for making tarts and more.
Now you can shape the Milan shortcrust pastry into a cylindrical form that we need to wrap in cling film and let rest for at least a couple of hours in the refrigerator, better if overnight “to allow fats and sugars to stabilize” and the dough to be more malleable and usable.
As mentioned above, if you prefer to use it after a few days, you can store it for 3 weeks in the freezer otherwise roll it out on the work surface and get ready for new and delicious sweet recipes!
Enjoy the Milan shortcrust pastry by Maestro Iginio Massari!
Annalisa
