Thermomix Shortcrust Pastry
A classic pastry dough that can be the base for many savoury dishes.
Servings: 1 portion to fit a 23cm tart tin
Ingredients
- 200 g plain flour
- 100 g unsalted butter, chilled and roughly chopped
- pinch of salt
- 50 g ice-cold water
Instructions
- Place the flour, butter and salt into the Thermomix bowl and mix for 10 sec/speed 6.
- Add the chilled water and knead for 1 min/dough setting. The pastry should now have come together into clumps. If not, knead for a few seconds more.
- Tip the pastry onto a lightly floured surface and knead gently into a disc shape. Wrap in plastic wrap and refrigerate for 20 minutes before proceeding with your recipe.
Notes
To make shortcrust pastry in advance: Make the pastry and wrap it well in cling film. Store for 2-3 days in the fridge. When ready to use, let it sit on the benchtop to soften for about 30 minutes or so.
To freeze shortcrust pastry: Wrap the pastry well into a ball and cover it tightly with cling film. It will last for up to 3 months in the freezer.
To blind-bake shortcrust pastry: Roll the pastry out and arrange it in a tin. Place some scrunched-up baking paper covering the pastry, then add baking beans. Preheat the oven to 180C/160C fan-forced and bake for 20 minutes. Remove the tart from the oven, take the baking paper and baking beans off, then return to the oven for 5 minutes. Then, proceed with your recipe.
