I will show you how to prepare blind or white cooking for tart or pie with a normal shortcrust pastry and then fill your tarts later.
First, prepare the base for your tart by making the shortcrust pastry:
Ingredients:
350 g flour
170 g butter
90 g sugar
1 egg
1 peel of lemon
Preparation:
Put the soft butter at room temperature in a bowl together with the sugar and mix with the spoon until a homogeneous cream is obtained.
Add the whole egg and peel of lemon, let it absorb, then add the flour and knead quickly.
Form the dough into a ball, wrap it in cling film, and put everything in the fridge to rest for at least half an hour.
Remove it from the fridge, re-mix it quickly. Then roll it out between two sheets of parchment paper. Put the shortcrust pastry between two sheets of parchment paper and roll it out with a rolling pin. Then put it in a tart pan and prick the base, cover it with a sheet of parchment paper and put dry beans on top so that they prevent the pastry from swelling during cooking.
Put in the oven for about 15 minutes at 180 °C, then remove the parchment paper and finish cooking for another 10 minutes.
Remove from the oven and let it cool completely, in this way you can also fill your pastry with ice cream or fillings that do not require cooking. Enjoy!
NOTE:Try not to make the pastry too brown. If you still want to create the classic grid of tart you can prepare it, cook it separately as for the shell and place it on top of the cake after putting the filling.
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