Doughs

Shortcrust Pastry

Name: Shortcrust Pastry
Prep time: 10 min
Yield: 8550 g
Ingredients: 5000 g All-purpose flour T55; 2500 g Unsalted butter 82%; 500 g Liquid whole eggs; 500 g Water; 50 g Fine salt

Ingredients

Target weight (g)

Edit the total weight or any ingredient weight to recalculate the whole recipe

All-purpose flour T55g

Unsalted butter 82%g

Liquid whole eggsg

Waterg

Fine saltg

Total8550 g

Preparation steps

1
Dice cold butter.
2
Mix flour and salt. Add butter, rub in until sandy.
3
Add cold water and egg, mix until just combined.
4
Form a disc, wrap in film.
5
Refrigerate 1h minimum.
6
Roll to 3 mm, line tart rings.
7
Blind bake 15 min at 175°C with weights.

Nutritional values

Per 100g

Calories

430.9 kcal

Protein

6.8 g

Carbs

43.6 g

Sugars

1.4 g

Fat

25.1 g

Saturated fat

17.0 g

Fibre

1.6 g

Salt

0.6 g

Allergens

GlutenMilkEggs

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