Dough as a base for biscuits and pie tart, soft as a soul, here's a recipe how to make it. Follow recipe.
Ingredients: Quantity for 1 tart / cake mold from 22 to 28 cm or about 50 biscuits:
330 gr of flour '00 + 1 tsp for the mold
165 gr of soft butter at room temp. (or 100 gr of sunflower oil)
1 whole egg (medium size)
2 egg yolks (small size)
130 gr of granulated sugar
1/2 tsp of baking powder
grated zest of 1 lemon
1 tsp vanilla extract (optional)
1 pinch of salt
Preparation
First, whip the soft butter with the sugar, the aromas, and a pinch of salt with the help of the electric whisk or planetary mixer. The mixture must be very creamy, light, and fluffy.
Finally, add the eggs. One at a time, continue to mix with the electric whisk. It is important that before adding the second egg, the previous one is perfectly blended.
Continue in this way until all eggs are used up. The final mixture with the absorbed eggs must be smooth, frothy, and free of lumps.
Add the flour previously mixed with the sifted baking powder, in one go and with the help of a spatula, mix by hand. The dough is soft. This is how it must be and transferred to a pastry board. Work the dough lightly to form a ball, help yourself with a teaspoon of flour to obtain a soft shortcrust pastry that comes off your hands: At this point, seal the dough with a foil. The importance of resting the pastry in the fridge for a minimum of 40 minutes.
This phase is very significant, because it allows you to obtain a fresh, compact, hard dough, but not excessively, such as to be able to spread it to perfection.
The shortcrust pastry is ready when you feel it firm to the touch. Although, as I explained in the introduction, it is unlikely to become very hard and cooled. Your soft shortcrust pastry perfect for tarts is ready to be rolled out. Use a marble top or a non-sticky top like wood. Better if cold.
Lay a little flour on the work surface and on the rolling pin and proceed to roll out the dough to a thickness of about 4 – 5 mm: This type of pastry requires a spread no higher than 5 mm, because there is a percentage of yeast in the dough that will favor a minimum increase in thickness.
If the shortcrust pastry has been left in the fridge for too long, it is possible that it may crack slightly while it is being rolled out. Knead it quickly without overheating it and roll it out again. It will be perfect. At this point your soft shortcrust pastry is ready to be used for making tarts, cakes, biscuits, pastries.
With this soft shortcrust pastry, you can make all the tarts you want:The classic Marmalade Tart (with your favorite jam), Fruit tart with your choice, Chocolate Tart, Nutella Tart
NOTE: Whatever tart you are making, the mold you use, whether it is open or closed, must always be greased and floured; only afterward should the pastry sheet be placed!
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