Sweet Tart Crust (French pastry – Pâte Sucrée)
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SHORTCRUST PASTRY | French Cooking Academy
SHORTCRUST PASTRY | French Cooking Academy
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Part 1 – how to bake a shortcrust pastry case. One of the most useful baking techniques to know! Come back for Part 2 tomorrow👍 Ingredients: 200g plain flour (or gf plain flour ½ teaspoon xanthan gum) 100g butter, cold and cubed ½ teaspoon salt 30g icing sugar 1 egg yolk (reserve the white) 1 tablespoon water #bakingtips #bakingtechniques #shortcrustpastry #pastry #blindbaking #tart | Peter Bakes
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kitchenmason.com
Mary Berry’s Quick Quiche • 1 ready-made shortcrust pastry case • 4 large eggs • 300ml milk • 100g grated cheese (e.g., cheddar) • 200g cooked vegetables (e.g., spinach, mushrooms, or mixed peppers) • Salt and pepper to taste • Optional: cooked ham or bacon pieces 1. Preheat the oven to 190°C (375°F). 2. Place the pastry case in a quiche dish and prick the base with a fork. 3. In a bowl, whisk together the eggs and milk. 4. Stir in the cheese, vegetables, and any optional ingredients. 5. Season
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