Shortcrust pastry with cream, ideal for soft and tasty cookies and for tarts filled with creams and jams. Very easy to make and not very demanding, this cream shortcrust pastry will, in my case, be a delicious base for Easter cookies that you will see in the coming days. I find this type of pastry ideal for spring recipes, so let your imagination run and get the rolling pins out. Below I leave you other types of shortcrust pastry, while at the end of the recipe, after all the step-by-step explanations, I answer the most common questions about this particular dough.

Difficulty: Easy
Cost: Very inexpensive
Rest time: 30 Minutes
Preparation time: 10 Minutes
Cooking methods: No-bake
Cuisine: Italian
Seasonality: All seasons

Ingredients

3 1/2 cups 00 flour (Italian all-purpose flour)
7 tbsp butter (Softened at room temperature)
7 tbsp heavy cream (liquid)
1 egg (Medium)
3/4 cup sugar

Tools

1 Bowl
1 Plastic wrap

Steps

To make the shortcrust pastry with cream, first add the softened butter to the bowl with the sugar. Use your hands to mix until the sugar is absorbed.
Still in the same bowl, add the flour and the cream and continue working until the liquid parts are well absorbed by the flour.
Transfer the dough to a lightly floured work surface, keeping a little flour nearby in case you need it to work the dough, taking care not to add too much. Work it quickly. When the dough is smooth and homogeneous, wrap it in parchment paper or plastic wrap and rest it in the lower shelf of the refrigerator for at least 30 minutes.
After this time has passed, take it out and work it as desired after letting it soften slightly in your hands.