Italian sweet pastry

    30 min

    This sweet, soft, shortcrust pastry is famous in Milan and used in many pies and tarts there. It is made with flour, egg yolk and icing sugar, flavoured with honey, vanilla and lemon zest.

    4 people made this

    Serves: 8 

    • 125g butter, softened at room temperature
    • 50g icing sugar
    • 1 tablespoon of honey
    • 1 egg yolk
    • 1 teaspoon vanilla extract
    • grated zest of 1 lemon
    • 1 pinch of salt dissolved in 1 tablespoon of water
    • 200g plain flour

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Beat softened butter, honey and icing sugar together until well mixed; stir in egg yolk, vanilla, lemon zest and salt dissolved in water.
    2. Add flour and mix the pastry until it no longer sticks to your fingers. Wrap in cling film and store in fridge for at least an hour, but preferable overnight, before using to line a 20cm tart tin.

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