![]() ![]() Place in the fridge to rest for at least 30 minutes to 1 hour before lining in the tart pan.Place a second sheet of paper over it and roll the pastry into the desire shape. Assemble into a ball and slightly flatten it with your hands. Transfer over a lightly floured sheet of baking paper.You may need a little less or more water. ![]() Blend between each addition and stop as soon as the dough starts to come together. Gradually add the cold water, a little bit at the time.Blend until fully combined - you shouldn't see any large lumps of butter anymore. Cut the Butter into small cubes and add them to the flour.Place the Flour and Salt in the bowl of your food processor.But you can absolutely make it by hands as well! Like always, I make my shortcrust pastry in the Food Processor as it is much quicker - and less messy. I often add Cumin Powder, Cumin Seeds, Dried Herbs or even Garlic Powder to my shortcrust pastries. ![]() You can also add other spices if you want.
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