Shortcrust Pastry for Tarts with the Luca Montersino recipe, excellent for tarts but also for cookies, baskets, tartlets, and other small pastries.
Shortcrust pastry is a dough widely used in pastry making, suitable for all kinds of fillings, easy to work by hand or with a stand mixer, and has a delicate flavor. Due to its buttery consistency, it should be worked quickly and with cold hands.
Perfect for any occasion, to be filled with jams, panna cotta, and creams of all kinds, it is also suitable for beginners. Montersino uses powdered sugar instead of granulated sugar, making it crumblier than a classic shortcrust.
I had wanted to try it for a while, and I finally decided to do so. What can I say? I am extremely satisfied. I think I won’t leave it anymore.
With this recipe, I made these delicious tarts: the I Love You Tart, the Loving Kittens Tart
Let’s see together how to make Shortcrust Pastry for Tarts with Montersino’s recipe. Let’s start baking.
Other similar recipes:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 10.5 oz butter
- 4 cups flour
- 7 oz powdered sugar
- 4 egg yolks egg yolks (equivalent to about 4)
- vanilla (1/2 pod or 1 teaspoon extract)
- 1 pinch salt
- 1 lemon (grated zest)
Tools
- 1 Stand mixer
Steps
Making Shortcrust Pastry for Tarts is simple.
First, take the butter out of the fridge at least half an hour before starting.
Cut it into pieces and put it in the stand mixer bowl together with the flour and start kneading quickly with the K-hook. Work them just enough to obtain a sandy mixture.
Add the powdered sugar, a pinch of salt, the vanilla, and the grated zest of the lemon, and finally the egg yolks.
Compact it quickly, form a dough ball, and place it in the fridge for about half an hour.
After the indicated time, the pastry is ready to be worked.
Storage
You can store the shortcrust pastry in the refrigerator for 1 day (or overnight), wrapped in plastic wrap. Additionally, you can freeze it and store it in the freezer for up to 2 months. To defrost, simply place it in the refrigerator for at least an hour and then work it on a work surface quickly.
You can store the shortcrust pastry in the refrigerator for 1 day (or overnight), wrapped in plastic wrap. Additionally, you can freeze it and store it in the freezer for up to 2 months. To defrost, simply place it in the refrigerator for at least an hour and then work it on a work surface quickly.
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