Preparing Bimby shortcrust pastry is really quick and easy, a real breeze. It’s the perfect solution when I want to make a tart, homemade cookies or tartlets and I have little time to knead by hand. With the Bimby it only takes a few minutes to obtain a smooth, fragrant dough ready to use.
Shortcrust pastry is one of the most beloved bases of home baking: with a few simple ingredients like flour, butter, sugar and eggs you can make an endless variety of delicious desserts. I often use it to prepare the classic jam tart or crunchy cookies to enjoy at breakfast or as an afternoon snack.
If you love homemade tarts I also recommend trying my custard and sour cherry tart, a rich tart with pastry cream and sour cherries in syrup, or the ricotta and lemon tart, easy, creamy and scented with citrus.
Once the dough is made with the Bimby, my advice is to wrap the shortcrust pastry in plastic wrap and let it rest in the refrigerator for at least 30 minutes. This small step is very important because it allows the butter to firm up and makes the dough more elastic, easier to roll out and even more fragrant.
After resting in the fridge the shortcrust pastry will be perfect for making tarts, cookies and tartlets that taste homemade. With this recipe you can prepare many simple and delicious sweets, perfect for breakfast, snack time or for a homemade tart to share with the family.
See you soon Susy
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Cooking time: 45 Minutes
- Portions: tart pan 9.5 in (24 cm)
- Cooking methods: Oven
- Cuisine: Italian
- Energy 366.18 (Kcal)
- Carbohydrates 53.49 (g) of which sugars 21.43 (g)
- Proteins 7.46 (g)
- Fat 14.86 (g) of which saturated 9.17 (g)of which unsaturated 5.71 (g)
- Fibers 1.38 (g)
- Sodium 84.20 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Bimby shortcrust pastry
- 2 1/2 cups all-purpose flour
- 5/8 cup granulated sugar
- 7 tbsp butter (about 3.5 oz)
- 2 eggs
- Half packet baking powder (for cakes) (about 2 tsp)
- 1 lemon zest (or grated orange zest)
- 1 pinch salt
Useful tools
- Kitchen machine Bimby
- Plastic wrap
I prepare the Bimby shortcrust pastry
Place all the ingredients in the Bimby bowl, close the lid and run for 3 minutes at kneading (spiga) speed. In a few moments the dough will start to come together forming the classic shortcrust pastry consistency.
Open the lid and transfer the dough to a lightly floured work surface. Work it very little by hand, just long enough to compact it well and form a smooth, homogeneous ball. It’s important not to overwork it, so the shortcrust pastry remains crumbly and perfect for tarts and cookies.
Wrap the dough ball in plastic wrap and let it rest in the refrigerator for at least 30 minutes before using. This step allows the butter to firm up and makes the dough more elastic, easier to roll out and even more fragrant. After resting it will be ready to make tarts, cookies or delicious homemade tartlets.
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Storage and useful tips
The Bimby shortcrust pastry can be stored in the refrigerator, well wrapped in plastic wrap, for about 2 days. Before using it I recommend letting it sit at room temperature for a few minutes, so it will be easier to roll out with the rolling pin.
You can also freeze the shortcrust pastry: form a dough ball, wrap it well in plastic wrap and keep it in the freezer for up to 1 month. When you need it, simply transfer it to the refrigerator a few hours before use.
For a perfect shortcrust remember not to overwork the dough after removing it from the Bimby. Just compact it quickly with your hands to get a crumbly, delicate texture.
