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Sweet pastry

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Ingredients

250 g Plain flour
100 g Butter unsalted, chilled
100 g Caster sugar
2 Egg
1 pinch Salt

Sweet pastry

Cuisine:
    • 1 hour 15 minutes
    • Medium

    Ingredients

    Directions

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    Sweet pastry or pate sucree

    This sweet pastry is a basis for various cream, flan and chocolate tarts. It is possible to use with the salted caramel and chocolate tart, however I prefer the regular shortcrust.
    As with all pastries, working quickly and keeping the pastry as cold as possible is the aim of the game. You want to keeps hands on time to the minimum and let in rest in the fridge for as long as possible. I use caster sugar quite a lot, although a lot of recipes call for icing sugar to be used instead.

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    Steps

    1
    Done
    5 minutes

    Bringing together

    Sieve the flour into a bowl, add a pinch of salt and using a knife cube the butter into the flour.
    Still using the knife, chop the butter the smallest pieces possible.
    Lift the small pieces of butter and flour up and using your thumbs, push the butter away as if dealing cards, letting it fall back into the flour.

    2
    Done
    5 minutes

    Incorporation

    Make a well in the flour and into this pour the sugar and eggs.
    Blend the eggs and sugar together and slowly start to incorporate the flour into the egg mix.

    3
    Done
    5 minutes

    Finishing

    Knead the mixture until it comes together with a smooth consistency.
    Wrap in greaseproof paper and refrigerate for at least an hour before use, or put into the freezer until required.

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