Ingredients
Rich Shortcrust Pastry
- 265 g plain flour
- 40 g self-raising flour
- 60 g caster sugar
- 2 tablespoon custard powder
- pinch salt
- 150 g unsalted butter, cold, cubed
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 tablespoon iced water
- 1 tablespoons jemon juice, freshly squised
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Add 265g plain flour, 40g self raising flour, 60g caster sugar, 2 tbsp custard powder, pinch of salt and 150g unsalted butter, cold & cubed into the mixing bowl and Mix 30 sec / speed 4. Scrape around the bowl
- 2. Add 1 egg yolk, 2 tsp vanilla extract, 1 tbsp iced water & 1 tbsp lemon juice into the mixing and Mix 20 sec / speed 5.
- 3. Empty the dough onto a silicone mat or bench top and press the dough together to form a ball . Wrap the dough with glad wrap and place in the fridge for 30 min to rest or until needed.
Tip
This Rich Shortcrust Pastry is used for baking sweet pies or tarts, however you can also use it for savoury pies or tarts by omitting the sugar & vanilla extract and adding 1 tsp of salt instead of just a pinch, in step 1.
Note: I used the rich shortcrust pastry for making fruit mince pies and they turned out great.
With the 500g of dough I made 30 fruit mince pies.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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