Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, sweet pastry tart case. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Sweet pastry tart case is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Sweet pastry tart case is something which I have loved my entire life. They are fine and they look fantastic.
This video shows you how to make a sweet pastry and line and blind bake a tart case before filling. More advice on how to bake. Classic tart dough is usually enriched with eggs or egg yolks.
To get started with this recipe, we have to prepare a few ingredients. You can cook sweet pastry tart case using 5 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Sweet pastry tart case:
- Get 250 g plain flour
- Prepare 50 g icing sugar
- Take 125 g unsalted butter
- Take 1 egg
- Get Splash milk
They need time to chill and set, so why not prepare the morning before. Serve one of our indulgent sweet tarts for a dinner party dessert. We've got chocolate tarts, lemon tarts, Bakewell slices, tarte Tatin, custard tarts and more. Impress your guests with this decadent chocolate and date tart in a shortcrust pastry case.
Steps to make Sweet pastry tart case:
- Sieve your flour and icing sugar into a large mixing bowl
- Chop the butter into cubes, and rub until it resembles breadcrumbs
- Beat the egg with the milk, then add the mixture and gently work it together until it forms a ball of dough
- Sprinkle a little flour over the dough, pat into a flat round about 2.5cm thick, and wrap the dough in clingfilm. Pop it into the fridge to rest for at least 30 minutes.
- Roll out the pastry until it’s about ½cm thick. Then, over a rolling pin, place the pastry in a greased 25cm loose bottomed tart tin, making sure to push into the sides
- Trim off any excess by running a knife along the top of the pastry case, then prick the base of the case all over with a fork and pop it into the freezer for 30 minutes.
- Put grease proof paper in the tart and fill with baking beads and blind bake for 10 minutes at 180oC.
- Remove the beads and grease proof paper. If your tart isn’t going to be cooked again, e.g. the filling goes into fridge, then cook the case for another 10min
Lemon tart with french meringue caramelized on top. It was not flaky it was slightly tough. it did not puff at all. Definitely more like a sugar cookie than a flaky tart pastry. Didn't taste bad but wasn't worth the work and mess. On a lightly floured surface, roll out the pastry and use to line the tart tin.
So that is going to wrap it up with this special food sweet pastry tart case recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
