Yesterday, I’ve shared a recipe that I adore about egg tarts, now it comes to pastry! Pastry is pretty much the fundamental ingredient for any tarts. Particularly, I love sweet tarts and pastries and being able to make your-own-pastry is really cool, well at least I think it is! I have been trying out a lot of different recipes, but I didn’t get to do one that fits my criteria, either too dry, too heavy, too oily or it takes too long to do, but until I found this recipe, I think it’s just exactly what I needed. Its moist, but not wet. It only needs some simple ingredients and most importantly, it is quick. Much quicker than what you think it should take! And last but not least, it taste good! After I’ve tried this recipe, I always keep a lot of stock in my fridge and whenever I feel like a tart, I’ll just grab a portion out, knead it and it’s all ready to go. I bet, once you’ve learn this recipe, you will never go and get store-bought ones! So, enjoy!
You’ll need (makes 400 gram of pastry):
- 225 gram Plain flour
- 90 grams unsalted butter
- 50 grams Icing sugar
- 1 egg
- 1 teaspoon Vanilla extract (only for sweet tarts)
How to?
- Leave butter in room temperature until soft.
- Using slow speed, beat up the butter and add icing sugar gradually (best to add 3 times separately) with electrical mixer, until thoroughly mixed, in a creamy yellow texture.
- Beat up the egg and add into the butter mixture (2 separate times), using low speed.
- Once all ingredients are mixed well, add vanilla extract and mix.
- Sift flour into the mixture and mix with spatula until combined.
- Move mixture into a clean working surface, knead the dough in a forward/backward motion (do not spin) with your palm.
- Wrap in plastic wrap and store in the fridge until use. Otherwise, start making your desired tart
Tips
- If the mixture separates after you add the egg, it is fine. Keep going.
- Ensure you knead the dough with a forward/backward motion. This will make sure the texture is soft and moist. If you just roll into a ball, mixture will not combined together – poor texture.
- Pastry can be kept for up to 2 weeks in the fridge, or 1 month in the freezer (make sure you thaw it before you knead it)
Source
Adapted from Christine’s Recipes
Making pastry from scratch scares the bejesus out of me. I’ve totally avoided it until a couple of weeks ago, and that was with lard instead of butter to make chinese egg tarts. Thanks for sharing your tips, I’m bookmarking your post so I can have another crack at making pastry
Thanks, well this pastry method is quite nice n i always make them n have them ready in stock. The butter really brings out the nice texture n taste
and some fats too haha.. But all worth it.. N it is not realky THAT much butter abyway 
enjoy it 