Dessert shortcrust pastry

    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.

    33 people made this

    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

    Prep:20min  ›  Ready in:20min 

    1. 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.

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