Tart Shells - Basic Shortcrust Pastry Recipe
This is a recipe for the basic Shortcrust pastry that you can use for Tart shells, Quiche or Pies. Shortcrust pastry is one of the basic pastries.
  • 2 cup – All purpose flour / Wheat flour
  • 1 cup – Cold butter cubes
  • 1 tbsp – Powdered sugar
  • ½ tsp – Salt
  • 2 to 4 tbsp – Ice cold water
  1. To make Tart shells take flour, salt, sugar in a food processor jar.
  2. Add the butter cubes and pulse it bit by bit till the whole mixture resembles bread crumbs.
  3. Transfer these crumbs into a mixing bowl.
  4. Add  ice cold water bit by bit and bring the dough together and make a ball.
  5. Place this dough in between two layers of clingfilm sheets and roll it into a small disk and refrigerate for ½ hour.
  6. Preheat the oven to 180°C
  7. Take out the refrigerated dough disk and roll it little more to make it bigger than the tart pan. Keep the thickness to 5mm.
  8. Carefully place the rolled dough over the tart pan and press it well to the edges.
  9. Fill the pan with baking beans ( you can use uncooked beans or rice too. In that case use a place a layer of cling film on the dough and then fill it with beans or rice. Otherwise it gets tough to remove the rice specially ) and bake it for 8 to 10 mins or till it is nice and gold in colour . This method of filling the tart with beans and baking it first before you fill it is known as Blind Baking.
  10. Remove and let it cool for 10 mins before you remove the baking beans.
  11. You can make tart shells in advance and store it in an airtight container for a week.
  12. *Keep flour, butter and even the bowl that you will be using refrigerated to make sure the ingredients stay cold while you work with it.
Recipe by MADaboutkitchen at https://madaboutkitchen.in/how-to-make-shortcrust-pastry-recipe-tart-shells/