With our shortcrust pastry, we made two tarts, one a little bigger and the other smaller. For the recipe of this Shortcrust pastry we took inspiration from Iginio Massari's recipe and with a small modification I made these two tarts.
Ingredients
250g Butter
250 Granulated sugar
Vanilla pod
A zest of half a lemon
50 g whole eggs (if large, one is enough)
3 g Salt
500 g 00 flour
10 g baking powder (optional)
Method
Put the sugar with the vanilla and the soft butter in the bowl of the planetary mixer,
also add the peel of half a lemon and begin to mix the mixture.
After we will put the eggs and lastly we will put the flour, the salt, and the baking powder if you want.
Don't mix the dough too much.
When everything is mixed we remove it from the basket and put it on the workbench and finish compacting it and wrap it in transparent film and put it in the refrigerator overnight.
Don't forget dear friends, if you want you can use the pastry even after 2/3 hours but it's better if you let it relax for at least 12 hours in the fridge.
Thank you for your questions....
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15 сен 2024
