Italian shortcrust pastry

Italian shortcrust pastry


2 people made this

About this recipe: 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!


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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