Sweet Crust Pastry
This can be used for all tarts and pies that require shortcrust pastry. Try it with your mince pies.
Make sure your fat is as cold as possible. I find making shortcrust pastry and this one in a food processor gives the best results as I dont have to use my hot hands.
Ingredients
200g plain flour
85g golden caster sugar
50g butter, cut into small pieces 50g lard, as the butter
1 egg
2-3 tbsp ice cold water
1. Sift the flour into a mixing bowl if preparing by hand or into your food processor.
2. Stir in the sugar or whiz for a few seconds .
3. Add the butter and lard and either rub in or whiz until fine breadcrumbs are formed.
4. Beat the egg lightly and add to the dry ingredients in the bowl and stir with the cold water or keep the processor on a low speed and add the egg gradually followed by the water until the dough sticks together. Knead gently to form a soft dough.
5. Dust with flour and place in bowl in the fridge for 20 minutes or use as your recipe requires.
Chocolate Pastry
This is so easy to make and can be used for chocolate flavoured fillings , obviously, but is delicious as a shell for custard tarts, vanilla meringues and frangipani. This is best made in a food processor. But can be made by hand, rubbing in the butter as the traditional method.
Ingredients
190g plain white flour
20g cocoa
3 tbsp golden caster sugar 120g cold butter, cut into cubes 1 small egg, beaten lightly
1.Sieve the flour and cocoa together into a bowl then put it into the processor.
2. Add the sugar and whizz for a few seconds.
3. Add the butter and whizz until the mixture is like breadcrumbs.
4. Add the egg and whizz until the dough comes together. This should only take seconds.
5. Turn the dough into a mixing bowl and use your hands to bring the dough together
lightly.
6. Wrap in lightly floured clingfilm and place in the fridge until needed.