I adore this flaky, buttery and absolutely delicious shortcrust pastry and always want to make one. When I looked at the recipe, I was wondering whether I can do it like the shop.
200 g unsalted butter, chilled, cut into 1.5 cm cubes
10 ml white vinegar, chilled
50 g caster sugar
85 ml cold water
335 g flour, chilled (I didn't chill)
1/2 tsp salt
1. Put the vinegar, sugar and water in a bowl and stir well until the sugar dissolved.
2. Place the flour, salt and butter in a food processor and pulse in 1 second bursts about 3 or 4 times to partly combine.
3. Tip this over in a clean work surface and sprinkle the sugar/vinegar mixture. (I didn't finish the sugar/vinegar mixture, just sprinkle and mix until it seems alright) Use the palm of your hand to smear the dough away from you and then gather together again and repeat the smearing process. You may need to do this 2 to 3 times more. You should still be able to see streaks of butter marbled through the pastry.
4. Wrap the pastry and refrigerate 2 hours to overnight.
5. Remove the pastry 20 minutes prior to using. Sprinkle a little flour on the bench and rub some as well on your rolling pin. Working from the center of the pastry, gently roll the dough away from you then turn the dough about 30 degrees and roll out again.
6. Repeat the process until you have a flat round disc, about 3 mm think. Sprinkle extra flour as needed but try to use a little as possible.
7. Brush the tart tins with melted butter. (I didn't and it turned out fine)
8. Cut the pastry into the shape you need for the tart tins (eg. if using 8 cm, cut the pastry using an 11 cm cutter – the trick is to cut 2 cm larger than the diameter of the tin).
9. Again, as mentioned earlier, no need to be too fussy – you are going for that rustic look.
10. Set the pastry cases aside to rest for at least 20 minutes in the freezer so that the gluten relaxes and holds it shape. (my pastry did shrink a lot cuz I didn't rest after line the tins)
11. You are now ready to use the pastry, blind bake the tart cases in a preheated 200 C oven for 20 - 25 mins., or until golden. Remove from the oven and allow to cool.
Bourke street bakery VS Beansprouts' cafe
Lemon Curd Filling
(make 10 tarts)
100 g caster (superfine) sugar
125 ml freshly squeezed lemon juice
150 ml pouring (whipping) cream (35% fat)
1. Put the eggs, sugar and lemon juice in a stainless steel bowl. Use a whisk to mix together for 2-4 mins., or until the sugar dissolves.
2. Pour in the cream and mix well to combine.
3. Place the bowl over a saucepan of simmering water and use a whisk to stir continuously for about 10 mins, or until the mixture is smooth and thick.
4. Have a rubber spatula on hand to scrape down the sides of the bowl as you work. The curd should transform as it cooks, starting off as a very thin cream with froth on top that will then become thick with bubbles. These bubbles will disappear altogether about 5 mins. before cooking is complete. Most importantly, keep stirring at all times or you may end up with a grainy texture in the finished curd.
5. When the mixture is cooked, remove from the heat, stir for about 1 min. longer to cool a little, then place plastic wrap directly onto the top of the curd and refrigerate for at least 8 hours. or overnight.
6. Using a piping bag fitted with a small plain mozzle, pipe about 2 tablespoons of the lemon curd into each tart shell and serve.
(about cooking lemon curd, I cooked it directly in the pot on top of the stove since we always do this and it has no problem at all in the kitchen at workplace... but this time, the curd was grainy (no lump but grainy).. it might be because it is small amount? and it was a bit runny not as thick as the one I had from the shop. (I might cook not long enough?)
Bourke street bakery VS Beansprouts' cafe II
The shortpastry definitely satisfied me. It was flaky as it should be. About lemon curd, even it was grainy (disappointed T_T), however, taste was delicious. I still have some leftover shortpastry in the freezer, next time I will try their other recipe :D