Sweet Pastry

Ben Spalding

Ben Spalding

11th January 2011

Sweet Pastry

Sweet Pastry

Ingredients

  • 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

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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