Baking Mad.com - everything you want to know about baking

Home
Recipes
Recipe Finder

Browse our collection of over 1000 delicious recipes from all over the world

- or -
Competitions
Baking With Eric
Kid's Baking
Inspiration
- Truvia Recipes
- Valentines Day
Blog

Home »
Baking Recipes »
»
Dessert Pastry

Dessert Pastry

Recipe Submitted By: bakingmad

This is a rich pastry ideal for making desserts and small pastry cases. As it contains egg yolk it is softer and more crumbly to handle than shortcrust. Don’t worry it breaks when lining a flan tin, it is easily patched together with the extra pastry and the warmth of your hand. It is best to chill the pastry before rolling and before baking.

Sufficient for a 18-20cm round tart tin

Preparation Time	00 minutes
Portions	for a 18-20cm round tart
Skill Level	Easy
Average Rating

Dessert Pastry Ingredients

200 grams	Plain White Flour (Allinson Nature Friendly)
2 tbsp	Icing Sugar (Silver Spoon Homegrown) (or use caster sugar )
100 grams	Butter unsalted, chilled and cubed
1	Free Range Eggs (Happy Eggs) arge egg yolk

This recipe uses

How to make Dessert Pastry

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Sift the flour and icing sugar into a large mixing bowl.
Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. (or whiz the ingredients in a food processor)
Make a well in the centre of the flour mixture, beat the egg yolk with 2 tbsp cold water and stir into the flour until the mixture comes together.
If the mixture is crumbly, add a drop more water to make a soft pliable dough.
Push the pastry together and shape into a flat circle. Wrap in clingfilm and chill for half an hour in the fridge.