This crust is everything! Its a flaky, melt in your mouth, crispy pastry that works perfectly well for sweet tarts! As always the secret is to use super cold butter, icy cold water and to knead it the most minimally possible. Recipe below . Based on @huckcafe
Crispy Pastry Crust
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- Ingredients
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BY YASMINE IDRISS
This crust is everything! Its a flaky, melt in your mouth, crispy pastry that works perfectly well for sweet tarts! As always the secret is to use super cold butter, icy cold water and to knead it the most minimally possible. Recipe below 👇🏼 based on @huckcafe
Ingredients
- 250 grs plain flour
- 50 grs caster sugar
- ½ tsp baking powder
- ½ tsp fine salt
- 220 grs cold butter, cut into small cubes and refrigerated after being cubed
- ¼ cup (60ml) ice cold water
METHOD
- 1)
Pulse the dry ingredients in the food processor to mix.
- 2)
Add the butter, coat them with butter – I usually shake the bowl of the food processor.
- 3)
Pulse 2-3 times until the butter reaches the size of small peas.
- 4)
REMEMBER: we want small pockets of butter, that’s what’s going to create the layers of flakiness.
- 5)
Add the water in one go and pulse another 2-3 time until the dough barely comes together when pressed between your fingers. It will feel dry at the point.
- 6)
Tip it onto your work surface without adding flour.
- 7)
Knead the dough with the palm of your hand just until it comes together and the wet bit and mixed with the dry bits.
- 8)
Form into a disc, cover in cling and chill for a minimum of an hour. Before using, let it slightly come back to room temp.
- 9)
Can be frozen up to a month – make sure to double wrap.
Notes
Roll, line, freeze 30min, blind bake from frozen and bake as usual at 180C.