Thermomix Sweet Shortcrust Pastry

The only recipe you will need for Thermomix Sweet Shortcrust Pastry.  It’s completely fail proof and is ready in a matter of minutes.

Thermomix Sweet Shortcrust Pastry - The only recipe you will need for Thermomix Sweet Shortcrust Pastry. It's completely fail proof and is ready in a matter of minutes.Similar to the Shortcrust Pastry recipe from the Everyday Cookbook, this version uses icing sugar to make it sweet, and is made without eggs.  I’ve tried making the version from the Everyday Cookbook using egg yolks, but every time it turns into a crumbly mess which cannot be salvaged!

I love making this recipe in the Thermomix as it saves so much time.  Gone are the days where you have to stand tirelessly rubbing butter and flour together with your fingers and dropping the mixture everywhere along the way!

This is the perfect pastry to use as the base of my Mince Pies or Thermomix Lemon Tart.

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Thermomix Sweet Shortcrust Pastry - The only recipe you will need for Thermomix Sweet Shortcrust Pastry. It's completely fail proof and is ready in a matter of minutes.

Thermomix Sweet Shortcrust Pastry


  • Author: Vicki
  • Prep Time: 2 minutes
  • Cook Time: -25849338 minutes
  • Total Time: -25849336 minute
  • Yield: 1 portion 1x

Description

A fail proof recipe for sweet shortcrust pastry that is ready to roll in a few minutes.


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Ingredients

  • 200 g plain flour
  • 100 g butter
  • 30 g of icing sugar
  • a pinch of salt
  • 50 g chilled water

Instructions

  1. Place the flour, butter, icing sugar and salt into the mixing bowl and mix 10 sec/speed 6, or until the mixture resembles breadcrumbs.
  2. Add the water and knead 40 sec/Interval. The pastry should now have come together.
  3. Turn out onto a lightly floured surface and knead gently into a ball. Wrap in plastic and refrigerate for 15 minutes before proceeding with your recipe.

 

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4 Comments

    • Vicki

      It really depends on what recipe you are ultimately using it for. For example, for my lemon tart recipe I would roll the pastry out into a tin and place dried beans or baking balls on top and blind bake for 15 minutes in the oven at 180C. Then remove the baking paper and weights and return to the oven for a further 10 minutes until golden brown. Then I would add the lemon filling on top.

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