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Rich Sweet Short Pastry
10 minutes
Makes 350 grams (sufficient for a 23-cm flan tin)
![Rich Sweet Short Pastry](https://www.allysongofton.co.nz/content/recipes/626.jpg?width=320&height=479&fit=bounds)
Use for special sweet tarts, tartlets and flans.
Ingredients
- 1½ cups flour
- ½ tsp salt
- ½ cup caster or icing sugar
- 4 egg yolks
- 100 grams unsalted butter at room temperature
Method
- Sift the flour and salt onto a bench and then make a well in the centre.
- Place the sugar, egg yolks and butter into the centre and knead together using your fingertips, preferably of one hand only, as this is the coolest part of your hand.
- Once the ingredients are well mixed, begin to bring in the flour from the edges. Continue using your fingertips.
- Once all the flour is incorporated and the pastry is smooth, wrap it in greaseproof paper and refrigerate for 1 hour. This will allow the pastry to rest and makes it far more manageable when rolling out.
- Food Processor Method
- Put the sugar, egg yolks and butter into the food processor fitted with a plastic or metal blade and process for 1-2 minutes until light and creamy.
- Pulse into the flour until just mixed. Do not over process.
- Wrap in greaseproof paper and refrigerate for 1 hour until required.
Cooks Tips
The pastry can be frozen. For best results defrost in the refrigerator.
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