Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, sweet pastry tart case. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
This video shows you how to make a sweet pastry and line and blind bake a tart case before filling. More advice on how to bake. Classic tart dough is usually enriched with eggs or egg yolks. If you like to experiment Blind baking refers to baking the crust before adding the filling to it.
Sweet pastry tart case is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Sweet pastry tart case is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have sweet pastry tart case using 5 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Sweet pastry tart case:
- Make ready 250 g plain flour
- Make ready 50 g icing sugar
- Take 125 g unsalted butter
- Take 1 egg
- Get Splash milk
Impress your guests with this decadent chocolate and date tart in a shortcrust pastry case. Sweet Tart Pastry. this link is to an external site that may or may not meet accessibility guidelines. Looking for a treacle tart recipe? Want a sweet tart recipe to make ahead?
Instructions to make Sweet pastry tart case:
- Sieve your flour and icing sugar into a large mixing bowl
- Chop the butter into cubes, and rub until it resembles breadcrumbs
- Beat the egg with the milk, then add the mixture and gently work it together until it forms a ball of dough
- Sprinkle a little flour over the dough, pat into a flat round about 2.5cm thick, and wrap the dough in clingfilm. Pop it into the fridge to rest for at least 30 minutes.
- Roll out the pastry until it’s about ½cm thick. Then, over a rolling pin, place the pastry in a greased 25cm loose bottomed tart tin, making sure to push into the sides
- Trim off any excess by running a knife along the top of the pastry case, then prick the base of the case all over with a fork and pop it into the freezer for 30 minutes.
- Put grease proof paper in the tart and fill with baking beads and blind bake for 10 minutes at 180oC.
- Remove the beads and grease proof paper. If your tart isn’t going to be cooked again, e.g. the filling goes into fridge, then cook the case for another 10min
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