Today’s sweet recipe: stracciatella shortcrust pastry.
To make this shortcrust pastry, I used milk chocolate from Easter eggs, adding it at the end of preparing my powdered sugar shortcrust. This pastry is very versatile, so you can use it to make delicious cookies or as a base for tarts and mini tarts. Just like my oil-based shortcrust pastry or the orange eggless version.
A unique crispness that holds its shape during baking. Easy and quick to make, this stracciatella shortcrust will surely win you over. We prepare it with a few simple ingredients that we almost always have at home and using a kitchen mixer to be quicker and less messy. Of course, it can also be prepared by hand on a work surface.
With these quantities, you can make about 30 cookies, but it always depends on the size chosen, or line a tart pan of 9 or 9.5 inches.
Now let’s see together, step by step, how to make this recipe.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All seasons, Easter
Ingredients for Stracciatella Shortcrust Pastry
- 2 cups all-purpose flour
- 10 tbsps butter
- 3/4 cup powdered sugar
- 2 egg yolks
- 1 pinch fine salt
- 3 oz chocolate (I used Easter egg chocolate)
Tools
- 1 Scale
- 1 Mixer
- 1 Chopping Board
- 1 Knife
- 1 Pastry Board
Let’s Prepare the Stracciatella Shortcrust Pastry Together
Put the flour and the cold butter cut into pieces in the mixer bowl, then start it and let it become crumbly. We should get a crumbled mixture. This operation will be quick to not heat the butter too much and make the dough too soft.
Once the butter and flour are crumbly, add the powdered sugar, a pinch of salt, and the egg yolks (I used two medium eggs), start again and let the machine work at medium-high speed until the mixture is amalgamated and clumped to one side.
Take the chocolate, whether it’s a bar or from the eggs, and chop it with a knife (we can also use chocolate chips which we won’t chop). Pour the shortcrust dough obtained with the mixer onto a lightly floured work surface and add the chocolate, then knead quickly.
This way, we get a smooth and homogeneous dough; form a dough ball, flatten it slightly, and wrap it in cling film to let it rest in the fridge for at least two hours before using it.
After the resting time in the fridge, take the stracciatella shortcrust, let it sit at room temperature for five minutes, and then roll it out. Now unleash your creativity; in the meantime, take a photo of your preparation and post it on social media tagging me (a curly cook instagram and facebook) and let me know how you used it.
A Curly Cook’s Advice
You can use the base of this stracciatella shortcrust to make many other types of shortcrust by replacing the chocolate with hazelnut, pistachio, or almond granules or with white chocolate.
FAQ (Questions and Answers)
If I make cookies with stracciatella shortcrust, how long should they bake?
Stracciatella shortcrust cookies should be baked in a preheated oven at a temperature of 375°F for 15-18 minutes, depending on shape and size.
If I make a tart with stracciatella shortcrust, how thick should the pastry be?
When making a tart to be blind-baked, roll out the dough to a thickness of 1/8 inch and then bake it at 350°F for about 30 minutes, remembering to prick the bottom.
