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Sweet Shortcrust Pastry

Sweet Shortcrust Pastry

A buttery, slightly sweet shortcrust pastry with a hint of lemon and vanilla. Perfect for tarts, flans, and dessert pies. This base bakes up crisp and golden, holding any filling beautifully.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 1 tart base (23–25cm)
Cuisine: British, French
Ingredients Method

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

Method
 

Make the Dough:
  1. 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:
  1. Wrap in cling film and refrigerate for 30 minutes.
Roll and Line Tin:
  1. Roll on a floured surface, line your tart tin, trim edges, and prick the base with a fork.
Blind Bake:
  1. 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.