Biscuit Pastry

Para versão Portuguesa clique aqui: Massa Areada

This dough makes an excellent pastry shell for fruit tarts and other pies and tarts with rich fillings. I mix it in the thermomix.

100g sugar
300g flour
150g butter
A pinch of salt
2 egg yolks
20g milk
2 cups dried beans, rice or weights that can withstand the oven’s heat for blind-baking
Pre-heat oven to 180ºC.
Place sugar in TM bowl and pulverize 15 sec/speed 9.
Add remaining ingredients and set 15 sec/speed 5.

Roll out pastry as thinly as possible and place in pie plate. Prick lightly all over base with a fork. 

Line with parchment paper and place the beans on top spreading them evenly over the base. This will prevent the pastry from puffing up. Place in the oven for 15 minutes, remove the beans and place in the oven for a further 10 minutes. Save the beans for a next time you need to blind-bake a shell. Let it cool completely before filling.

If any dough is left over it can be frozen. I didn’t have enough dough to make another shell so I just made some cookies! I spread the dough directly on some parchment paper, cut the cookies and removed excess dough. Placed tray in the oven for 10 minutes until golden. Voilá!

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