Dessert shortcrust pastry
(1)
20 min
I was given this shortcrust pastry recipe by a dear Italian friend. It is a sweet and very very soft pastry, so do not be alarmed. Use the pastry immediately - it is not necessary to let it rest or chill. This recipe makes enough for a 23cm or 25cm tart tin.
alemarsi
33 people made this
Ingredients
Makes: 1 enough pastry for a 23cm tart tin
- 300g plain flour
- 140g caster sugar
- 2 eggs, beaten
- 1 tablespoon baking powder
- 1 pinch of salt
- grated zest of 1 lemon
- 50g extra virgin olive oil
- a few tablespoons of milk
Method
Prep:20min ›
Ready in:20min
- Place flour, sugar, eggs, baking powder, salt and lemon zest in a large bowl. Stir in oil and a few tablespoons of milk to create a compact but soft dough. Arrange pastry in a lightly floured 23 or 25cm tart tin. Fill and bake as instructed in your favourite tart recipe.
