Italian shortcrust pastry

    1 hour 20 min

    Italian shortcrust pastry is a slightly richer, softer pastry that will melt in your mouth! It is made with an extra egg yolk and a teaspoon of baking powder. Use for sweet tarts and fill with pastry cream, jam or Nutella® as the Italians do!

    22 people made this

    Makes: 1 23cm pastry case

    • 110g very soft butter
    • 80g granulated sugar
    • 1 whole egg plus 1 egg yolk
    • 1 teaspoon vanilla extract
    • 220g plain flour
    • 1 teaspoon baking powder

    Prep:20min  ›  Extra time:1hr chilling  ›  Ready in:1hr20min 

    1. Place softened butter and sugar in a bowl; beat with an electric mixer until frothy and pale. Add egg, egg yolk and vanilla extract; continue beating until well combined and smooth.
    2. Sift the flour and baking powder into a large bowl or onto a clean work surface. Make a well in the centre; add soft butter and egg mixture. Knead quickly with your hands to make a soft pastry dough. Wrap in cling film and refrigerate for 1 hour before using.


    Use the pastry for any dessert recipe that calls for shortcrust pastry, or line a tart tin with the pastry and spread a layer of jam or Nutella® over the base. Bake for 30 minutes until crisp and golden.

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    Reviews in English (1)


    OMG how lush...Really didn't think it would work but after it had it hour in the fridge I placed it on parchment paper to roll out. Had to use a little flour to make it easier. So worth it. The taste is amazing. My partner actually went "Mmmmmmmmmmmm". Loved it, as did I. I had made a few jars of mince for Christmas so put a whole jar in the pastry case, baked for 20 ish minutes and Voila. delicious. Will be using the recipe for all me sweet treats from now on. Thanks so much for sharing x  -  15 Dec 2017