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The Best Sweet Shortcrust Pastry

Yields1 ServingPrep Time20 minsCook Time30 minsTotal Time50 mins

After many recipes and attempts, we've finally settled on this shortcrust pastry recipe when making dessert tarts.

best sweet shortcrust pastry

 200g plain flour
 35g icing sugar
 A small pinch of salt
 125g cold, unsalted butter (we have used salted in the past and left the additional salt out)
 1 egg yolk
 2 to 3 tbsp milk

Add the flour, salt and sugar in the food processor bowl and give it a quick blend to mix


Chop the butter into small squares and add to the flour in the food processor


Blend this until you get breadcrumb-like consistency


Add the egg yolk and some of the milk and blend together


You should get large clumps, add more milk as necessary until this happens


Sprinkle a little flour on your work surface to stop the dough sticking and bring the clumps together into a ball


Wrap this in cling-film and pop it in the fridge for at least 30 minutes


While this is chilling set the oven for 180c


After 30 minutes, lightly flour your work surface again, remove the dough from the cling-film and roll out using a floured rolling pin


You need to roll it into a circle a few centimetres wider than a 24cm tart tin


Carefully place the pastry over the tin and very gently make sure it gets into the corners


One tip we learned the hard way is don't trim the excess pastry at this point, leave it on and trim later - this avoids shrinkage!


Prick a fair few holes in the base with a fork


Get a piece of baking parchment, wider than the tin, and place it over the pastry. Another great tip here is to scrunch the parchment up into a ball first and then straighten it out and put it over the pastry - this way it is easier to put into the corners


Weight the baking parchment down with baking beans - if you don't have any of these we have used coins for our spare change jar before and they worked a treat! This weighing down stops the pastry rising which we don't want to happen


Put the tart tin on a wide enough baking tray and put in the oven for 15 minutes


After 15 minutes, remove the baking beans and baking parchment and pop the tart back in the oven for another 10 minutes


The tart base is ready when the pastry is a light golden colour and looks cooked

Nutrition Facts

Serving Size 1 tart case