Italian
Shortcrust Pastry
by Fabrizio Sepe · 119K subscribers on YouTube
This is the classic, versatile shortcrust pastry base for tarts, biscuits, and many other desserts. Made with only four ingredients, comes together in minutes, and requires a short rest in the fridge.
- Difficulty
- easy
Ingredients
6 itemsMethod
- Place room temperature butter, granulated sugar, and a pinch of salt in a planetary mixer. Mix until the butter has absorbed most of the sugar.
- Add the whole eggs and egg yolks. Mix until fully incorporated.
- Add the all-purpose flour (type 00) and mix briefly until just combined.
- Turn the dough out onto a lightly floured work surface and knead just enough to bring it together. Do not overwork.
- Wrap the dough in plastic wrap and refrigerate for at least 2–3 hours (especially in summer) before rolling out.
- Roll out and bake according to thickness and size of your tart or biscuits.
Fabrizio Sepe
Professional chefRestaurateur119K subscribers on YouTube66.7M total channel views👨🏻🍳 Chef e Oste Contemporaneo 🍽️ @letrezucche è la mia Bottega 📍Via G. Mengarini, 49 (RM) 📞 Info e prenotazioni: 0645429576 📩 Collab: fsepe71@gmail.com In elenco AGCOM
