Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sweet pastry tart case. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Allow the pastry case to cool completely before filling. You could easily freeze the mini pastry cases after baking; be sure to cool completely before freezing and defrost at room temperature. Fill the pastry case with a round of baking paper and add baking beans (see tip) to weigh it down.

Sweet pastry tart case is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Sweet pastry tart case is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have sweet pastry tart case using 5 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Sweet pastry tart case:

1. Make ready 250 g plain flour
2. Get 50 g icing sugar
3. Prepare 125 g unsalted butter
4. Make ready 1 egg
5. Prepare Splash milk

The perfect buttery yet flaky pie crust to many sweet treats. A simple combination of butter, flour, icing sugar, egg and vanilla extract. This tart shell recipe is a must-have recipe for anyone who likes baking and entertaining. Pre-made tart shells, which can be made in advance, a perfect base for any kind of sweet filling.

Steps to make Sweet pastry tart case:

1. Sieve your flour and icing sugar into a large mixing bowl
2. Chop the butter into cubes, and rub until it resembles breadcrumbs
3. Beat the egg with the milk, then add the mixture and gently work it together until it forms a ball of dough
4. Sprinkle a little flour over the dough, pat into a flat round about 2.5cm thick, and wrap the dough in clingfilm. Pop it into the fridge to rest for at least 30 minutes.
5. Roll out the pastry until it’s about ½cm thick. Then, over a rolling pin, place the pastry in a greased 25cm loose bottomed tart tin, making sure to push into the sides
6. Trim off any excess by running a knife along the top of the pastry case, then prick the base of the case all over with a fork and pop it into the freezer for 30 minutes.
7. Put grease proof paper in the tart and fill with baking beads and blind bake for 10 minutes at 180oC.
8. Remove the beads and grease proof paper. If your tart isn’t going to be cooked again, e.g. the filling goes into fridge, then cook the case for another 10min

How about trying a white chocolate and raspberry filling, a lemon curd one or some mixed berries? Really, these pastry cases are a wonderful base for all the fillings you can think of! Frozen dough is less prone to shrinking while baking. With buttery, crumbly, crispy, cookie-like texture, this is my favorite Sweet Tart Crust (Pastry Crust) recipe. It goes well with any sweet filling of your choice.

So that is going to wrap this up for this special food sweet pastry tart case recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!