{"id":4866,"date":"2025-10-22T10:36:37","date_gmt":"2025-10-22T10:36:37","guid":{"rendered":"https:\/\/ozone.me.uk\/?p=4866"},"modified":"2026-04-16T11:18:23","modified_gmt":"2026-04-16T11:18:23","slug":"shortcrust-pastry-thermomix-tm7-or-manual","status":"publish","type":"post","link":"https:\/\/ozone.me.uk\/?p=4866","title":{"rendered":"Shortcrust Pastry \u2013 Thermomix TM7 or Manual"},"content":{"rendered":"<h2 data-start=\"396\" data-end=\"445\"><a href=\"https:\/\/ozone.me.uk\/wp-content\/uploads\/2025\/10\/download.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-4896\" src=\"https:\/\/ozone.me.uk\/wp-content\/uploads\/2025\/10\/download.jpg\" alt=\"\" width=\"409\" height=\"229\" \/><\/a>A buttery, crisp, and simple pastry base<\/h2>\n<p data-start=\"753\" data-end=\"1030\">I\u2019ve been saying for a while that I should make my own shortcrust pastry instead of buying it ready-made\u2014and I finally did.<\/p>\n<p data-start=\"753\" data-end=\"1030\">\n<p data-start=\"753\" data-end=\"1030\"><br data-start=\"881\" data-end=\"884\" \/>It\u2019s surprisingly quick, deliciously buttery, and the texture is perfect for any tart or quiche (like my <em data-start=\"989\" data-end=\"1028\">Tomatoes, Bacon and Goat Cheese Quiche<\/em>).<\/p>\n<p data-start=\"1032\" data-end=\"1117\">You can do it entirely by hand, but the <strong data-start=\"1072\" data-end=\"1089\">Thermomix TM7<\/strong> makes it very easy.<\/p>\n<hr data-start=\"1119\" data-end=\"1122\" \/>\n<h3 data-start=\"1124\" data-end=\"1142\">?<strong> Ingredients<\/strong><\/h3>\n<p data-start=\"1144\" data-end=\"1183\">For one 28 cm tart (or two small ones):<\/p>\n<ul data-start=\"1185\" data-end=\"1369\">\n<li data-start=\"1185\" data-end=\"1206\">\n<p data-start=\"1187\" data-end=\"1206\">250 g plain flour<\/p>\n<\/li>\n<li data-start=\"1207\" data-end=\"1259\">\n<p data-start=\"1209\" data-end=\"1259\">125 g cold unsalted butter, cut into small cubes<\/p>\n<\/li>\n<li data-start=\"1260\" data-end=\"1279\">\n<p data-start=\"1262\" data-end=\"1279\">1 pinch of salt<\/p>\n<\/li>\n<li data-start=\"1280\" data-end=\"1322\">\n<p data-start=\"1282\" data-end=\"1322\">1 egg yolk (optional \u2013 richer texture)<\/p>\n<\/li>\n<li data-start=\"1323\" data-end=\"1369\">\n<p data-start=\"1325\" data-end=\"1369\">2 to 3 tbsp cold water (just enough to bind)<\/p>\n<\/li>\n<\/ul>\n<hr data-start=\"1371\" data-end=\"1374\" \/>\n<h3 data-start=\"1376\" data-end=\"1405\">\u2699\ufe0f Method \u2013 Thermomix TM7<\/h3>\n<ol data-start=\"1407\" data-end=\"1749\">\n<li data-start=\"1407\" data-end=\"1464\">\n<p data-start=\"1410\" data-end=\"1464\">Add <strong data-start=\"1414\" data-end=\"1423\">flour<\/strong>, <strong data-start=\"1425\" data-end=\"1435\">butter<\/strong>, and <strong data-start=\"1441\" data-end=\"1449\">salt<\/strong> to the bowl.<\/p>\n<\/li>\n<li data-start=\"1465\" data-end=\"1511\">\n<p data-start=\"1468\" data-end=\"1511\">Mix <strong data-start=\"1472\" data-end=\"1492\">10 sec \/ speed 6<\/strong> \u2192 sandy texture.<\/p>\n<\/li>\n<li data-start=\"1512\" data-end=\"1560\">\n<p data-start=\"1515\" data-end=\"1560\">Add <strong data-start=\"1519\" data-end=\"1531\">egg yolk<\/strong> and <strong data-start=\"1536\" data-end=\"1557\">2 tbsp cold water<\/strong>.<\/p>\n<\/li>\n<li data-start=\"1561\" data-end=\"1624\">\n<p data-start=\"1564\" data-end=\"1624\">Mix <strong data-start=\"1568\" data-end=\"1588\">15 sec \/ speed 4<\/strong>, until the dough begins to clump.<\/p>\n<\/li>\n<li data-start=\"1625\" data-end=\"1677\">\n<p data-start=\"1628\" data-end=\"1677\">Gather into a ball by hand \u2013 don\u2019t overwork it.<\/p>\n<\/li>\n<li data-start=\"1678\" data-end=\"1749\">\n<p data-start=\"1681\" data-end=\"1749\">Wrap in cling film and chill for <strong data-start=\"1714\" data-end=\"1737\">at least 30 minutes<\/strong> before use.<\/p>\n<\/li>\n<\/ol>\n<hr data-start=\"1751\" data-end=\"1754\" \/>\n<h3 data-start=\"1756\" data-end=\"1779\">?\ufe0f Method \u2013 Manual<\/h3>\n<ol data-start=\"1781\" data-end=\"2060\">\n<li data-start=\"1781\" data-end=\"1828\">\n<p data-start=\"1784\" data-end=\"1828\">In a bowl, mix the <strong data-start=\"1803\" data-end=\"1812\">flour<\/strong> and <strong data-start=\"1817\" data-end=\"1825\">salt<\/strong>.<\/p>\n<\/li>\n<li data-start=\"1829\" data-end=\"1904\">\n<p data-start=\"1832\" data-end=\"1904\">Rub in the <strong data-start=\"1843\" data-end=\"1853\">butter<\/strong> with fingertips until it looks like breadcrumbs.<\/p>\n<\/li>\n<li data-start=\"1905\" data-end=\"1978\">\n<p data-start=\"1908\" data-end=\"1978\">Add the <strong data-start=\"1916\" data-end=\"1928\">egg yolk<\/strong> and just enough <strong data-start=\"1945\" data-end=\"1959\">cold water<\/strong> to form a dough.<\/p>\n<\/li>\n<li data-start=\"1979\" data-end=\"2060\">\n<p data-start=\"1982\" data-end=\"2060\">Shape into a ball, flatten slightly, wrap, and refrigerate for <strong data-start=\"2045\" data-end=\"2059\">30 minutes<\/strong>.<\/p>\n<\/li>\n<\/ol>\n<hr data-start=\"2062\" data-end=\"2065\" \/>\n<h3 data-start=\"2067\" data-end=\"2085\">? Baking Tips<\/h3>\n<ul data-start=\"2087\" data-end=\"2328\">\n<li data-start=\"2087\" data-end=\"2172\">\n<p data-start=\"2089\" data-end=\"2172\">For <strong data-start=\"2093\" data-end=\"2104\">quiches<\/strong>: blind-bake at 180 \u00b0C (fan) for 15\u201320 minutes with ceramic beads.<\/p>\n<\/li>\n<li data-start=\"2173\" data-end=\"2267\">\n<p data-start=\"2175\" data-end=\"2267\">For <strong data-start=\"2179\" data-end=\"2194\">sweet tarts<\/strong>: bake fully with filling at 180 \u00b0C for around 30 minutes until golden.<\/p>\n<\/li>\n<li data-start=\"2268\" data-end=\"2328\">\n<p data-start=\"2270\" data-end=\"2328\">The dough freezes beautifully; wrap tightly in cling film.<\/p>\n<\/li>\n<\/ul>\n<hr data-start=\"2330\" data-end=\"2333\" \/>\n<h3 data-start=\"2335\" data-end=\"2350\">?\u200d? Notes<\/h3>\n<ul data-start=\"2352\" data-end=\"2550\">\n<li data-start=\"2352\" data-end=\"2417\">\n<p data-start=\"2354\" data-end=\"2417\">For sweet pastry, add <strong data-start=\"2376\" data-end=\"2392\">1 tbsp sugar<\/strong> and skip the egg yolk.<\/p>\n<\/li>\n<li data-start=\"2418\" data-end=\"2498\">\n<p data-start=\"2420\" data-end=\"2498\">For extra flakiness, replace 20 g of butter with 20 g of lard or shortening.<\/p>\n<\/li>\n<li data-start=\"2499\" data-end=\"2550\">\n<p data-start=\"2501\" data-end=\"2550\">If you use salted butter, skip the pinch of salt.<\/p>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<hr data-start=\"2722\" data-end=\"2725\" \/>\n<h3 data-start=\"2727\" data-end=\"2743\">Perfect for\u2026<\/h3>\n<ul data-start=\"2745\" data-end=\"2832\">\n<li data-start=\"2745\" data-end=\"2764\">\n<p data-start=\"2747\" data-end=\"2764\">Quiche Lorraine<\/p>\n<\/li>\n<li data-start=\"2765\" data-end=\"2794\">\n<p data-start=\"2767\" data-end=\"2794\">Goat Cheese &amp; Tomato Tart<\/p>\n<\/li>\n<li data-start=\"2795\" data-end=\"2832\">\n<p data-start=\"2797\" data-end=\"2832\">Lemon Tart or Tarte \u00e0 la Rhubarbe<\/p>\n<\/li>\n<\/ul>\n<hr data-start=\"2834\" data-end=\"2837\" \/>\n<p data-start=\"2839\" data-end=\"3097\" data-is-last-node=\"\" data-is-only-node=\"\">\n","protected":false},"excerpt":{"rendered":"<p>A buttery, crisp, and simple pastry base I\u2019ve been saying for a while that I should make my own shortcrust pastry instead of buying it ready-made\u2014and I finally did. It\u2019s surprisingly quick, deliciously buttery, and the texture is perfect for &hellip; <a href=\"https:\/\/ozone.me.uk\/?p=4866\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,6],"tags":[],"class_list":["post-4866","post","type-post","status-publish","format-standard","hentry","category-cooking","category-home-life"],"_links":{"self":[{"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/posts\/4866","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4866"}],"version-history":[{"count":5,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/posts\/4866\/revisions"}],"predecessor-version":[{"id":5050,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/posts\/4866\/revisions\/5050"}],"wp:attachment":[{"href":"https:\/\/ozone.me.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4866"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4866"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4866"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}