How to Make Favorite Sweet pastry tart case

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, sweet pastry tart case. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Gently place the pastry into the tin, pressing down with your fingers to evenly cover the bottom and sides of the tin. Roll the pin over the edges of the tin and remove any excess pastry. Crimp the edges with your fingers. Prick the bottom with a fork, cover with baking parchment and fill with dried beans or lentils.

Sweet pastry tart case is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Sweet pastry tart case is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook sweet pastry tart case using 5 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Sweet pastry tart case:

1. Prepare 250 g plain flour
2. Prepare 50 g icing sugar
3. Prepare 125 g unsalted butter
4. Get 1 egg
5. Take Splash milk

Many fabulous desserts start with a Sweet Shortcrust Pastry Tart Casing. The perfect buttery yet flaky pie crust to many sweet treats A simple combination of butter, flour, icing sugar, egg and vanilla extract. Mixed by hand or electric mixer, chilled and spread over a tart pan before being blind baked in the oven. Fill the pastry case with a round of baking paper and add baking beans (see tip) to weigh it down.

Steps to make Sweet pastry tart case:

1. Sieve your flour and icing sugar into a large mixing bowl
2. Chop the butter into cubes, and rub until it resembles breadcrumbs
3. Beat the egg with the milk, then add the mixture and gently work it together until it forms a ball of dough
4. 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.
5. 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
6. 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.
7. Put grease proof paper in the tart and fill with baking beads and blind bake for 10 minutes at 180oC.
8. 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

Mixed by hand or electric mixer, chilled and spread over a tart pan before being blind baked in the oven. Fill the pastry case with a round of baking paper and add baking beans (see tip) to weigh it down. Many tart dough recipes use a food processor to make the tart dough, but don't worry. All you need to make a perfect tart dough is this pastry cutter. You can use a few forks to do.

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