Create Bero Shortcrust Pastry effortlessly with all-purpose flour, kosher salt, cold butter, and ice water. In under three hours, fashion a 9½-inch tart crust, promising a delightful outcome. Embrace the simplicity and speed, delivering a delicious result with ease. Enjoy the perfect blend of simplicity and taste in this quick and easy recipe.
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🧡 Why You’ll Love Bero Shortcrust Pastry Recipe
- Simple Ingredients: Requires only all-purpose flour, kosher salt, cold unsalted butter, and ice water.
- Effortless Preparation: Quick and easy steps for a stress-free baking experience.
- Versatile Applications: Perfect for both sweet and savory dishes.
- Flaky Texture: Achieve a delightful, flaky crust with straightforward techniques.
❓ What Is Bero Shortcrust Pastry Recipe?
Bero Shortcrust Pastry involves blending all-purpose flour with a pinch of kosher salt, incorporating cold unsalted butter, and adding ice water to form a soft dough. After chilling, roll out the dough, creating a 9½-inch fluted tart crust for your culinary delights.
🧈 Bero Shortcrust Pastry Ingredients
- One 9 and ½-inch tart crust
- 145grams all-purpose flour (about 1 cup)
- ½teaspoon kosher salt
- 1stick cold unsalted butter (¼ pound), cut in ⅛-inch pieces
- 3tablespoons ice water
🍞 How To Make Bero Shortcrust Pastry
- Using a stand mixer or food blender, put flour and salt in the bowl. Cut the butter into the flour quickly until the mixture looks like coarse meal.
- Shortly, about 30 seconds later, add the ice water and mix to make a soft dough. Take out the dough, roll it into a thick ball, cover it with plastic wrap, and put it in the fridge for at least two hours or overnight. When ready to roll, let it cool to room temperature.
- Before you roll, lightly flour the counter and the dough. Roll out the dough slowly, stopping every so often to let it rest for a moment before continuing.
- It’s easier to roll out this way, and the dough won’t shrink back when it’s baked.
- Roll the dough into a thin circle that’s about 13 inches across. Cut it into a 12-inch circle and put it in the fridge. You can use the extra dough to make patches.
- Let the dough rest for a while before putting it roughly into a 9½-inch fluted tart pan with a removable bottom.
- Fold the extra fabric inside to make it twice as thick, and then press it hard against the pan so the edge is just above the pan. Put in the fridge or freezer for an hour before you start baking.
💭 Recipe Tips
- Chilled Ingredients: Ensure your butter and water are very cold. This helps in creating a flaky texture.
- Quick Mixing: When cutting the butter into the flour, do it quickly to maintain small butter pieces for a flakier crust.
- Gentle Mixing: Mix the dough just until it comes together. Overmixing can result in a tough pastry.
🥮 What To Serve With Shortcrust Pastry?
Serve your Shortcrust Pastry with Fruit Tarts, Quiches, Pies, Custard Tarts, Chocolate Tarts, Vegetable Galette, Puff Pastry Pinwheels, and Chicken Pot Pie.
🎚 How To Store Leftovers Shortcrust Pastry?
- In the Fridge: Place leftover shortcrust Pastry in an airtight container, refrigerating for up to 3 days.
- In the Freezer: Freeze leftover shortcrust Pastry in a sealed bag for up to 3 months.
FAQ’S
What’s The Best Way To Prevent The Tart Crust From Becoming Soggy During Baking?
To prevent a soggy crust, consider blind baking place parchment paper on the dough, add weights, and bake before adding fillings. This ensures a crisp crust.
Why Is It Recommended To Let The Dough Cool To Room Temperature Before Rolling?
Allowing the dough to reach room temperature before rolling ensures easier handling and prevents the crust from shrinking during baking.
What Can I Do If The Pastry Dough Becomes Too Sticky During Rolling?
If the dough becomes sticky, lightly dust it with flour. This prevents sticking and makes the rolling process smoother without compromising the texture.
Can I Add Sugar To The Pastry Dough For A Sweet Crust?
While this recipe is for a savory crust, you can add a small amount of sugar if you desire a slightly sweet variation. Adjust according to your taste preferences.
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Bero Shortcrust Pastry Nutrition Fact
- Calories:195
- Total Fat: 11g
- Saturated Fat: 5.1g
- Total Carbs: 19g
- Net Carbs: 16g
- Dietary Fiber: 3g
- Total Sugars: 1g
- Protein: 4g
Bero Shortcrust Pastry Recipe
Description
Create Bero Shortcrust Pastry effortlessly with all-purpose flour, kosher salt, cold butter, and ice water. In under three hours, fashion a 9½-inch tart crust, promising a delightful outcome. Embrace the simplicity and speed, delivering a delicious result with ease. Enjoy the perfect blend of simplicity and taste in this quick and easy recipe.
Ingredients
Instructions
- Using a stand mixer or food blender, put flour and salt in the bowl. Cut the butter into the flour quickly until the mixture looks like coarse meal.
- Shortly, about 30 seconds later, add the ice water and mix to make a soft dough. Take out the dough, roll it into a thick ball, cover it with plastic wrap, and put it in the fridge for at least two hours or overnight. When ready to roll, let it cool to room temperature.
- Before you roll, lightly flour the counter and the dough. Roll out the dough slowly, stopping every so often to let it rest for a moment before continuing.
- It’s easier to roll out this way, and the dough won’t shrink back when it’s baked.
- Roll the dough into a thin circle that’s about 13 inches across. Cut it into a 12-inch circle and put it in the fridge. You can use the extra dough to make patches.
Notes
- Chilled Ingredients: Ensure your butter and water are very cold. This helps in creating a flaky texture.
Quick Mixing: When cutting the butter into the flour, do it quickly to maintain small butter pieces for a flakier crust.
Gentle Mixing: Mix the dough just until it comes together. Overmixing can result in a tough pastry.