A buttery, crisp, and simple pastry base
I’ve been saying for a while that I should make my own shortcrust pastry instead of buying it ready-made — and I finally did it.
It’s surprisingly quick, deliciously buttery, and the texture is perfect for any tart or quiche (like my Tomatoes Bacon and Goat Cheese Quiche).
You can do it entirely by hand, but the Thermomix TM7 makes it very easy.
🧈 Ingredients
For one 28 cm tart (or two small ones):
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250 g plain flour
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125 g cold unsalted butter, cut into small cubes
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1 pinch of salt
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1 egg yolk (optional – richer texture)
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2 to 3 tbsp cold water (just enough to bind)
⚙️ Method – Thermomix TM7
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Add flour, butter, and salt to the bowl.
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Mix 10 sec / speed 6 → sandy texture.
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Add egg yolk and 2 tbsp cold water.
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Mix 15 sec / speed 4, until the dough begins to clump.
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Gather into a ball by hand – don’t overwork it.
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Wrap in cling film and chill for at least 30 minutes before use.
🖐️ Method – Manual
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In a bowl, mix the flour and salt.
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Rub in the butter with fingertips until it looks like breadcrumbs.
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Add the egg yolk and just enough cold water to form a dough.
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Shape into a ball, flatten slightly, wrap, and refrigerate for 30 minutes.
🔥 Baking Tips
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For quiches: blind-bake at 180 °C (fan) for 15–20 minutes with ceramic beads.
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For sweet tarts: bake fully with filling at 180 °C for around 30 minutes until golden.
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The dough freezes beautifully; wrap tightly in cling film.
🧑🍳 Notes
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For sweet pastry, add 1 tbsp sugar and skip the egg yolk.
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For extra flakiness, replace 20 g of butter with 20 g of lard or shortening.
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If you use salted butter, skip the pinch of salt.
Perfect for…
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Quiche Lorraine
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Goat Cheese & Tomato Tart
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Lemon Tart or Tarte à la Rhubarbe
