Shortcrust Pastry
(11 Oct 2017)

Shortcrust Pastry Expresso

Shortcrust Pastry

225g Cake Flour
125g cold butter, chopped
½ cup icing sugar, sifted
3 egg yolks
2 tsp vanilla extract
1 Tbs ice cold water
Place the flour, butter and icing sugar in the bowl of a food processor and process in short bursts until the mixture resembles fine breadcrumbs.
While the motor is running, add the egg yolk and vanilla.
Add the iced water and process until the dough just comes together.
Turn out onto a lightly floured surface and bring together to form a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 1 hour.
Preheat oven to 180ºC.
Roll the pastry out to 3mm thick. Line 8-10 lightly greased loose-bottomed small tart tins with the pastry. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes.
Bake the pastry blind: line the pastry case with non-stick baking paper, fill with baking weights or rice and bake for 10 minutes. Remove the paper and the weights and bake for a further 10 minutes or until golden. Set aside to cool.





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