MILANO SHORTCRUST FOR TARTS AND COOKIES. Shortcrust pastry is one of those recipes everyone should know how to make, a pastry base that creates a multitude of desserts, from tarts to cookies, and there are various types. From Milano to classic to butter shortcrust, etc. etc. The taste doesn’t change, but the texture of each is different. I make this recipe especially when I want to make something that must be a sure success. Below is the recipe

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Milano Shortcrust for Tarts and Cookies by Igino Massari

Cost: Very economical
Rest time: 1 Day
Preparation time: 10 Minutes
Portions: 6
Cuisine: Italian
Seasonality: All seasons

496.78 Kcal

calories per serving

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Energy 496.78 (Kcal)
Carbohydrates 55.28 (g) of which sugars 18.45 (g)
Proteins 5.56 (g)
Fat 29.53 (g) of which saturated 18.59 (g)of which unsaturated 10.98 (g)
Fibers 6.53 (g)
Sodium 134.83 (mg)

Indicative values for a portion of 83 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

7 oz butter (soft)
2 1/2 cups flour (for desserts)
1 egg yolk
1/2 tsp salt
3/4 tsp water
1/2 cup powdered sugar
2 tbsp acacia honey
3 drops vanilla extract (natural or seeds from one pod)
1 lemon (zest, only the yellow part)

Tools

1 Planetary Mixer
1 Pastry Board

Steps

The first thing to do is place the soft but still consistent butter, powdered sugar, and honey in the planetary mixer
Work at minimum speed for a few seconds. The butter should not whip. When the sugar has absorbed the butter, add the egg yolk
Add the salt well dissolved in water, the natural vanilla extract, even better the seeds of a pod, and the grated lemon zest. Mix at low speed
At this point, add the flour, which must be sifted three times.
Work until the dough absorbs the flour and immediately remove the dough.
Work the shortcrust on the work surface until forming a smooth and homogeneous dough. The hands will be dry, meaning the dough does not stick to the hands when working.
Wrap in plastic wrap and place in the fridge. Ideally, prepare it the day before. With this shortcrust, you can make fabulous tarts filled with jam or custard to bake in a preheated oven at 350°F for 25 minutes. Or soft cookies baked in a hot oven at 400°F for 6/8 minutes if you want to achieve a less soft cookie, bake at 320°F for 15 minutes.