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