A classic sweetened pastry perfect for a chocolate raspberry tart.
Recipe makes 120g of pastry.
- 110g Plain Flour
- a pinch of Salt
- 55g Unsalted Butter, softened
- 55g Sugar
- 2 Egg Yolks
- 2 drops of Vanilla Essence
Sift together the flour and salt onto your work surface. Make a large well in the middle. Place the butter into the middle and top this with the egg yolks, sugar and vanilla essence.
Pinching your fingertips of one hand together, use a pecking technique to slowly mix the butter, yolks and sugar ingredients. It will start to look like scrambled egg as it comes together. At this point use your palette knife to flick the flour over the butter mixture. Using the side of the knife, cut through the flour and butter mixture to incorporate them.
Loosely form the mixture into a long rectangle with the narrow end facing you, before you begin the next stage. You will also require a piece of clingfilm laid out beside your work area to collect the pastry.
Use the palette knife to smear small amounts of the flour mixture against the work-surface, resulting in small bits of smooth paste which you transfer onto clingfilm. This technique is called fraisering. Work through the entire length of the mixture until all of it has been transferred to the clingfilm.
At this stage the pastry will need to chill. Collect the corners of the clingfilm together and form the ball of pastry into the shape you will eventually roll it out into. eg. round, square or rectangle. Leave the pastry for 30 mins after which you can take it out and roll it into your required shape. Chill the formed pastry until firm before baking. If you are planning on freezing your pastry it is best to line your tin for freezing and then cook from frozen.
– Save any leftover pastry to fill in any cracks in the cooked pastry, if needed.
– Pastry can be refrigerated for a couple of days before use..
– This can also be done in the food processor, adding in the flour after all the other ingredients have been mixed, then pulse.