Silver Spoon

Dessert Pastry

Dessert Pastry

Recipe Submitted By: bakingmad

This is a rich pastry ideal for making desserts and small pastry cases. As it contains egg yolk it is softer and more crumbly to handle than shortcrust. Don’t worry it  breaks when lining a flan tin, it is easily patched together with the extra pastry and the warmth of your hand. It is best to chill the pastry before rolling and before baking.

Sufficient for a 18-20cm round tart tin

Preparation Time 00 minutes
Portions for a 18-20cm round tart
Skill Level Easy
Average Rating 0 stars
 

Dessert Pastry Ingredients

200 grams Plain White Flour (Allinson Nature Friendly) Plain White Flour (Allinson Nature Friendly)
2 tbsp Icing Sugar (Silver Spoon Homegrown) (or use caster sugar ) Icing Sugar (Silver Spoon Homegrown)
100 grams Butter unsalted, chilled and cubed
1 Free Range Eggs arge egg yolk Free Range Eggs
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This recipe uses

  • Plain White Flour (Allinson Nature Friendly)
  • Icing Sugar (Silver Spoon Homegrown)
  • Free Range Eggs

How to make Dessert Pastry

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  1. Sift the flour and icing sugar into a large mixing bowl. method tip
  2. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. (or whiz the ingredients in a food processor) method tip
  3. Make a well in the centre of the flour mixture, beat the egg yolk with 2 tbsp cold water and stir into the flour until the mixture comes together. method tip
  4. If the mixture is crumbly, add a drop more water to make a soft pliable dough.
  5. Push the pastry together and shape into a flat circle. Wrap in clingfilm and chill for half an hour in the fridge.
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