Easy Short Crust Pastry
Your basic short crust pastry, generally used for tarts
- 1 1/2 cups all-purpose flour, unbleached
- 1/4 cup sugar or stevia
- 1 large egg yolk
- 2 tbsp. heavy cream 35%
- In a large bowl add the flour and sugar and rub in the butter to resemble fine crumbs. Add the egg yolk and cream and form into a ball.
- Wrap in plastic wrap and refrigerate for at least 30 minutes before using.
Tried this recipe?Let us know how it was!