Wednesday, December 2, 2009


By: Lorena Uriarte

This simple shortcrust pastry is essential for making quiches and tarts.

Serves: makes 1
Preparation time: 5 minutes + 2 hrs chilling time
Cooking time: 30 minutes

Equipment: Food processor, measuring cup, scales, tablespoon, rolling pin, cling film, tart tin, baking paper, pastry weights or rice/ beans

Heat oven to 180C

300gm plain flour (2 cups)
150gm cold unsalted butter, chopped
1 teaspoon sea salt
3 tablespoons soda water, cold

1. Place flour, salt and butter into food processor and process till mixture resembles breadcrumbs.
2. Add soda water and pulse till mixture just comes together.
3. Turn onto a lightly floured bench and press into a ball. Do not knead it as it will toughen the pastry.
4. Press or roll into a flattened disc (for a round tin) or rectangle (for a rectangular tin) and wrap with cling film. Chill for at least 2 hours.
5. Roll pastry into a rectangle or circle large enough to line tart tin (around 4mm thin).
6. Place pastry into tin and press into the sides, trim by rolling over the top with the rolling pin. Chill 30 mins.
7. Bake blind for 20 minutes till pastry is pale golden. (line with baking paper and pastry weights or rice)
8. Remove paper and weights and bake another 10 minutes till pastry is crisp.
9. Pastry case is now ready for filling.

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