- 400g T45 flour
- 1kg T45 flour
- 180g cold pastry butter
- 500g butter
- 6 egg yolks
- 50g sugar
- 2g of salt
- 4 ½ eggs
- 130g caster sugar
- 3g fine salt
Sweet Pastry
Ingredients
Method
NOTE: THERE ARE 2 RECIPES ABOVE
In the kitchen aid Cream butter and sugar together until creamy, beat in eggs 1 by 1
Slowly add flour, scraping the sides until a dough forms, remove onto lightly floured surface and knead until smooth and into a ball, wrap in cling film and chill in fridge for 1 hour before using.
To use, remove from fridge 30 minutes before using to come to room temperature, then roll out flat and line the tart mould, pushing into corners cut edges, then blind bake, remove beans then its ready for custard filling.
Keeps for 5 days in fridge or 2 days cooked.
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