Best Sweet Shortcrust Pastry

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Best Sweet Shortcrust Pastry

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Ingredients

1 portion(s)

Pastry

225 grams plain flour
80 grams icing sugar
3 egg yolks
130 gram unsalted butter
1 tablespoon iced water

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6

1h 40min

Preparation 1h 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
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Recipe's preparation

Directions

In bowl put flour (225 grams), butter (130 grams), and icing sugar (80 grams). Mix 5 seconds/speed 7. Scrape down sides. The mixture should resemble fine breadcrumbs, if it doesn't repeat for 3 seconds.

Have egg yolks and iced water ready to add then 15 seconds/speed 5 while adding egg yolks one at a time. Add one egg yolk every few seconds and in the last few seconds add 1 tablespoon of iced water.

Mixture should come together nicely. If it needs another few seconds I would give it a few seconds on speed 5 after scraping down sides.

Tip the dough onto a piece if glad wrap and shape into a disc shape. Cover with wrap and place in fridge for an hour.

Roll the pastry out between two sheets of glad wrap or baking paper to about 3 mm thick.

Preheat oven to 180 degrees, line a greased tin (I use a quick squirt of spray oil for this) with the pastry and prick the bottom with a fork. Put lined tin in the freezer for 15 minutes before baking - about 30 minutes until golden brown. I get best results using pastry beads.

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Spatula TM5/TM6
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Tip

I have found that this pastry is sometimes difficult to line the tin with, but it works just as well if you 'press' it into the tin instead of laying a rolled sheet. It's a very forgiving pastry this way.

KB Thermo Dough Heads - Sue

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.