There’s something truly satisfying about making your own pastry from scratch. Whether you’re preparing a classic lemon tart or a delicate fruit flan, the right pastry base can make all the difference.
This sweet shortcrust pastry is buttery, crisp, and lightly flavoured with vanilla and lemon zest, the perfect foundation for all your dessert creations. Use this pastry as a base for both open tarts and fully covered dessert pies. Just remember to adjust baking times if adding a top crust.
Ingredients
- 250g plain flour
- 120g unsalted butter, cold and cubed
- 100g icing sugar
- A few drops of vanilla extract
- Pinch of salt
- Zest of one lemon
- 2 teaspoons milk
- 2 egg yolks
Method
Step 1: Bring it Together
In a large mixing bowl, combine the flour and a pinch of salt. Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Work quickly to prevent the butter from melting.
Stir in the icing sugar, lemon zest, and a few drops of vanilla extract.
In a separate small bowl, whisk together the egg yolks and milk. Add this to the flour mixture and gently bring everything together into a dough. Don’t overwork it – just mix until the dough holds.
Step 2: Chill the Dough
Once formed, shape the dough into a disc, wrap it in cling film, and place it in the fridge for at least 30 minutes. This resting period helps relax the gluten and makes the pastry easier to roll out. Please don’t skip the chilling.
Step 3: Prepare for Baking
After chilling, the dough should feel firm and manageable. Lightly flour your work surface and rolling pin, then roll the dough out to fit your tart tin. Carefully lift it into the tin, press it gently into place, and trim any excess. Use a fork to prick the base – this prevents it from puffing up while baking.
Step 4: Blind Bake the Pastry
Blind baking is essential for many tart recipes, especially when using wet fillings. To blind bake:
- Preheat your oven to 180°C (160°C fan) or gas mark 4.
- Line the pastry case with heatproof cling film, parchment paper, or foil.
- Fill with baking beans, uncooked rice, or dry pulses to weigh it down.
- Bake for 10 minutes, then carefully remove the weights and lining.
- Return the tart shell to the oven and bake for a further 5 minutes until lightly golden.
And there you have it – a beautifully crisp sweet shortcrust pastry base, ready to be filled with your favourite custards, creams, or fruits.
Sweet Shortcrust Pastry
Ingredients
- 250 g plain flour
- 120 g unsalted butter cold, cubed
- 100 g icing sugar
- A few drops of vanilla extract
- Zest of 1 lemon
- Pinch of salt
- 2 tbsp milk
- 2 egg yolks
Instructions
Make the Dough:
- Rub butter into the flour and salt until crumbly. Stir in sugar, lemon zest, and vanilla. Mix in egg yolks and milk to form a soft dough. Do not overmix.
Chill:
- Wrap in cling film and refrigerate for 30 minutes.
Roll and Line Tin:
- Roll on a floured surface, line your tart tin, trim edges, and prick the base with a fork.
Blind Bake:
- Preheat oven to 180°C (160°C fan). Line pastry with baking paper or cling film, fill with baking beans or rice. Bake for 10 minutes. Remove beans and paper, bake 5 more minutes until lightly golden.
