So I’m a pastry chef and I’ve had my YouTube since January and I haven’t showed anyone how to make actual pastry yet… like what? MESS!
PASTRY! The essential thing every baker, pastry chef or hobby baker should know how to make. This recipe isn’t anything ground breaking or complicated, it’s just as basic pastry recipe but that doesn’t mean it’s not any less tasty and crisp because of this. As long and you remember the ratios you should be able to remember this recipe pretty easily.
I’m going to show you how to make both sweet and savoury pastry (because it’s basically the same thing, just one has sugar in it) and how to blind bake and bake a tart case.
The basis for all pastry is flour and butter and for the shortcrust pastry I’m going to show you, we’re going to use a 2:1 flour to butter ratio. So for the purposes of this recipe I’m going to use:
-400g of plain flour
– 200g of cold butter
– pinch of salt
to make this into a sweet pastry I’d remove the salt and I would add half the weight the butter in sugar so I would use:
-100g of sugar
These ratios won’t change no matter what measurement I’m using. For example, if I were using 1kg of flour, I would use 500g of butter and if I were making it into a sweet pastry, I would use 250g of caster sugar. Pretty easy to remember right?!
Now for the method…
- Rub the butter and flour (and sugar if using) between the tips of your fingers until you achieve a breadcrumb-like consistency.
- Add small amounts of cold water and fold with your hand until it starts to come together.
- Tip the mix onto your work surface and gently clump and knead together until it all comes together and you achieve a pastry dough.
- Cover with cling film and let it rest for about an hour.
- Grease a tart tin and heat your oven to 190C
- Lightly flour your work surface and roll the pastry with a rolling pin, moving it round with every roll.
- Roll until the pastry is as thin as 1 or 2mm and carefully pick the pastry up with the help of your rolling pin and place over your tart tin. Gently fold in the sides first then get a small off-cut of pastry to help push the pastry into place.
- With a fork, stab the base of you pastry multiple times all over (this is called docking your pastry, this will help prevent it from rising).
- Place parchment paper in the tart and pour in some baking beans (or some dried rice /beans/pulses).
- Bake for 20-25 minutes until the base of the pastry is very lightly baked.
- Reduce the temperature to 160c, remove the baking beans and bake for approximately 10 minutes until golden brown.
- That’s it!You can fill this tart case to make a quiche or fill it with gananche to make a chocolate tart, fill it with custard or make a meringue pie with it. GET CREATIVE!