Shortcrust pastry
Ingredients
- 450 g wheat flour
- 200 g chilled butter, cut into small cubes
- 1 whole egg
- 70 ml warm milk
- 50 g caster sugar
- Seeds from 1 vanilla pod
- Zest of half a lemon
Instructions
1
Mix the butter, sifted flour, salt, vanilla seeds, lemon zest and sugar in a food processor for 30 seconds using a flat beater.
2
Add the egg and warm milk and mix again for 5 seconds.
3
Form the dough into a ball.
4
Don't overwork it or it will become elastic and difficult to work with.
5
Wrap in cling film and store in the fridge for at least 2 hours.
Notes
This dough keeps in the fridge for 8 days. It is perfect for all kinds of tarts. Why not make enough for several recipes?
