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Rich shortcrust pastry

Learn how to make a perfect rich shortcrust pastry at home. You will use this for yor tarts, cookies for coffee or other typical sweet creations. Enjoy!
Prep Time20 mins
Resting time in fridge1 hr
Total Time1 hr 20 mins
Course: Basic ingredient
Cuisine: French, Italian
Keyword: Basic, easy, quick, Tarts
Servings: 6 people
Calories: 400kcal
Author: Roberto
Cost: $ 0.5

Equipment

  • a mixer
  • a grater
  • a rolling pin

Ingredients

  • 250 gr butter cold from the fridge
  • 500 gr flour '00'
  • 2 eggs cold from the fridge
  • 150 gr icing sugar
  • 1 organic lemon

Instructions

  • Start putting into the mixer the butter and the flour.
    Butter and flour for rich shortcrust pastry
  • Mix them at medium speed, until you obtain the texture of sand, due to the fat mixing with the flour. Hint. turn on and off the mixer frequently, so it does not make the butter warm.
    Sablée after first step of rich shortcrust pastry
  • With the mixer off, add the icing sugar, the beaten eggs and some lemon peel, then mix all the ingredients at minimum speed.
    Last step of rich shortcrust pastry
  • Remove the dough from the mixer, shape it with the hands and wrap it with film for food. Your rich shortcrust is pastry is ready, you just need to cool it again to work it. Put it into the fridge, where it will rest for 1 hour (up to 3 days).
    Rich shortcrust pastry ready for the fridge
  • When you need to use the rich shortcrust pastry, remove it from the fridge and hit it with a rolling pin.
  • Then roll it out between two layers of baking paper, until it is as thick as you need it. Enjoy!
    Rolling out the pastry

Notes

  • I usually prepare the rich shortcrust pastry the evening before, so it cools perfectly (about 10 hours). Anyway, I strongly recommend to cool it for at least 1 hour.
  • Always remember that when you use the lemon peel, always grate the yellow part, not the white one, which is bitter.