Classic Shortcrust Pastry

Method

1. On a work surface, combine all flours (00 flour and hazelnut flour), icing sugar, and a pinch of salt.
2. Add cold butter cut into small pieces. Rub the butter into the dry ingredients until the mixture resembles wet sand.
3. Form a well in the center and add the eggs. Flavor with lemon zest and vanilla seeds.
4. Gradually incorporate the flour into the eggs, working the dough only until it comes together and is smooth.
5. Shape the dough into a rectangle, flatten slightly, wrap in plastic film, and refrigerate for at least 30 minutes, preferably 2 hours.
6. Roll out the chilled dough to a thickness of 3-4 mm.
7. Line a tart ring with the dough and dock the base with a fork. No pie weights are needed for this low-butter dough.
8. Bake at 165°C (329°F) for 25-30 minutes, until golden and cooked through. Let cool completely before filling.