SOFT SHORTCRUST PASTRY is a sweet dough commonly used as a base for pies, cookies, and other sweet preparations.
It differs from classic shortcrust pastry due to its softer and more delicate consistency, making it ideal for holding delicious fillings like jam, cream, or fresh fruit.
Preparing it is an experience that requires only a few steps, but the result is always extraordinary.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 1 TART
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour
- 1 1/3 cups butter
- 1 egg (or 2 small eggs)
- 1 cup powdered sugar with vanilla flavor
- 1 pinch salt
- Half packet baking powder (8 g)
Tools
- Stand Mixer or Thermomix
- Plastic Wrap
Steps
Let’s start by taking the butter and eggs out of the fridge half an hour before starting the preparation.
Cut the butter into cubes and place it in the stand mixer with the powdered sugar.
If you use the Thermomix, insert the butterfly whisk.
Knead until a creamy dough is obtained.
Add the eggs and mix carefully.
Combine the pinch of salt, baking powder, and sifted flour, and knead until all ingredients are mixed.
At this point, transfer the dough onto a work surface, form a ball, and wrap it in plastic wrap.
Place the shortcrust pastry in the fridge to rest for at least 3 hours after which you can use it to prepare fantastic cookies or a delicious tart.
For baking, I recommend a temperature of about 330°F/340°F for tarts and 355°F for cookies.
Storage and Tips …
Store in the fridge.
Consume within 3 days
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FAQ (Frequently Asked Questions)
Can I freeze the soft shortcrust pastry?
Of course. However, it should be consumed within 30/40 days.
