Basic Homemade Shortcrust Pastry is the perfect base for many desserts: tarts, cookies, tartlets, and even filled pastries. Making it at home is not only easy but also allows you to refine it with flavors and ingredients that make it truly special. If you love handmade cakes and have already tried classic recipes like shortbread cookies, jam tarts, or cream pies, this homemade version will convince you.
Ingredients:
- 2 1/2 cups (300g) all-purpose flour
- 2/3 cup (150g) unsalted butter, cold
- 3/4 cup (100g) powdered sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon (15ml) vanilla extract
- Zest of half a lemon
- 1/8 teaspoon (pinch) salt
How to prepare Basic Homemade Shortcrust Pastry:
- Prepare the dough: On a pastry board (or in a large bowl), make a well with the flour. Add the cold, cubed butter and quickly knead with your fingertips until a sandy dough forms.
- Add the flavors: Mix in powdered sugar, lemon zest, vanilla, and salt. Lightly mix and then add the egg and egg yolk.
- Knead quickly: Knead the dough in quick movements to prevent the butter from getting too warm. Form into a ball, wrap in plastic wrap (cling film), and refrigerate for at least 30 minutes (preferably 1 hour).
- Roll out and use the dough: After resting, roll out the shortcrust pastry with a rolling pin to a thickness of about 1/5 inch (5mm). Use it to make cookies, tarts, or sweets of your choice.
Storage Tips
Homemade shortcrust pastry can be stored wrapped in plastic wrap (cling film) in the refrigerator for up to 3 days. You can also freeze it: shape it into a loaf, wrap it well, and place it in the freezer for up to 2 months. When you need it, let it thaw overnight in the refrigerator.
Delicious Variations
- Cocoa: For chocolate shortcrust, mix 1/4 cup (30g) sifted unsweetened cocoa powder with the flour.
- Almond: Replace 1/2 cup (50g) of flour with almond flour for a richer flavor.
- Spiced: Add cinnamon, ginger, or cardamom for a more intense flavor.
Enjoy!
