Blind Baked Short Crust Pastry

This pastry is good for sweet or savory tarts, enjoy it.

Number of serving: 24 muffin case size tart

GroupA
Plain Flour 250g
Sugar 10g (optional)
Salt 6g
Butter (Chilled and Diced) 180g

Group B
Milk 30ml
Egg 50g
Yolk 20g (or one yolk)

Tools you may need
      

    


1. Put all ingredients together in mixer, paddle at low speed till crumbing. Or, using hand, rub the butter into flour till crumbing, make sure no big piece of butter left in dough.

2. Add in Ingredients B, work until just combine, do not overwork, the texture is kinda sticky.

3. Flatten it out, air tight wrap, rest the dough in fridge for at least 30mins.

4. Put some extra flour for dusting on table and hand, roll out the dough, mould into desired shape, back into fridge to rest for at least 30mins.

5. Set oven to 180C while resting the dough.

6. Put a layer of baking paper and beans on each tart shell, this will prevent the bubble from forming during baking process. Or, docking at the bottom of the shell is ok.

7. Bake for 15mins, remove the beans and baking paper, and bake for another 5mins.

8. Let the tart shell rest for ~5mins before removing it from mould as it is too fragile and hot to be removed when just out from oven.