Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, short crust pastry / tart shells. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Short Crust Pastry / Tart shells is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Short Crust Pastry / Tart shells is something that I have loved my entire life. They are fine and they look fantastic.

Shortcrust is my favourite of all time. A 'Short' pastry should be sturdy enough to hold a filling, but light, snappy and slightly crumbly This is my FAIL-SAFE Shortcrust Pastry recipe, plus a demo on how to 'Blind Bake' at tart or pie shell so that you can fill it with. And today I am making shortcrust pastry because I am making a tart tomorrow. :) Shortcrust Pastry - Tart Shell - Pie Crust I used cake flour because tart shell should have delicate tender crumb.

To get started with this recipe, we have to prepare a few ingredients. You can cook short crust pastry / tart shells using 5 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Short Crust Pastry / Tart shells:

1. Prepare 225 grams All-purpose flour
2. Prepare 150 grms very cold butter
3. Prepare 2 tbls icing sugar
4. Make ready 2-3 tbls ice cold water
5. Make ready Pinch salt

A classic short crust pastry is the most versatile of all pastry doughs, used in some variation for pies, tarts, galettes, pasties, and tartlets of all shapes and sizes. Buttery, crispy, crumbly tart crust that goes well with any filling. Making homemade tart crust may Since the pastry puffs up during baking, you'll need to bake it with pie weights, dry beans, or uncooked rice. Partially baked crust would require a shorter baking time than a fully baked crust, but in both.

Instructions to make Short Crust Pastry / Tart shells:

1. Mix flour, icing sugar, salt with cold butter cubes. Mix with finger tips to make the crumbly, if needed add iced cold water (i am using just a tbls for binding the dough). Make a dough ball and wrap it with cing film press it to make a square shape dough. Keep in fridge for 30 minutes.
2. After 30 Minutes dust some flour and roll the pastry dough, ½ inch thick dough cut with any round cutter, (i have tart moulds but i do prefer to make them without moulds) and place the cut pastry dough sheet on back of the cupcakes tray set them lightly.
3. Bake them in oven for about 30 to 35 Minutes at 190° F. Enjoy these tart shells with any filling.

Sift the flour and salt into a dish or food processor. Cut the butter into cubes and add to the bowl or food processor. If using a food processor, pulse the butter and flour together until the mix resembles fine breadcrumbs. Versatile shortcrust makes terrific tarts, pies and party nibbles. It's also one of the easiest pastries to make yourself from scratch.

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