Easy Instant Sweet Pastry
This creates an easily workable pastry in five minutes that I use a lot. It is perfect for a pie or tart and can easily serve eight once it has some sort of filling.
This creates an easily workable pastry in five minutes that I use a lot. It is perfect for a pie or tart and can easily serve eight once it has some sort of filling.
- Carbohydrate 23.0843615904145 g
- Cholesterol 58.6875 mg
- Fat 12.8208326797259 g
- Fiber 0.0920858111727074 g
- Protein 1.25105690978297 g
- Saturated Fat 7.90413980172968 g
- Serving Size 1 1 Serving (46g)
- Sodium 574.491936342202 mg
- Sugar 22.9922757792418 g
- Trans Fat 0.966801373724021 g
- Calories 208 calories
Step-by-step
- Place flours, sugar and butter into food processor.
- Process on medium til it resembles bread crumbs.
- Break egg into mix.
- Mix on medium for thirt seconds, you'll see when it ready by the ball t trans into.
- Blind bake for 10 minutes at 160C.
- Allow to cool and return to oven fr a further 10 - 15 minutes normal baking.
- Refrigerate and fill with choice of filling, have tried with both the custard and lemon tart filling.
Standard pâte sucrée relies on the methodical cutting of cold fat into flour by hand to preserve flake structure. This fast-method sweet pastry bypasses traditional technique entirely by utilizing a food processor to combine flour, sugar, and butter rapidly. Shortcuts in dough preparation frequently lead to tough results through gluten overdevelopment or greasy melting.
Cold ingredients are mandatory. Chop the 120 grams of butter into uniform cubes and keep them refrigerated until the machine runs. Pulse the flour and butter mixture just until the texture resembles coarse breadcrumbs. Adding the whole egg too early creates paste instead of dough. Process for no more than thirty seconds after adding the egg, stopping the machine the moment the mixture forms a cohesive ball.
Blind bake the rolled crust at 160 degrees Celsius for 10 minutes weighted with parchment and ceramic beads. Remove the weights, cool slightly, and return the pastry to the oven for an additional 10 to 15 minutes until golden brown. Proper doneness is judged visually by a dry, matte surface and an even amber color across the base. Rest the baked shell in the refrigerator before adding custard or lemon fillings to prevent sogginess.
