How to Make the PERFECT Shortcrust Pastry for Raspberry Tartlets — Detailed Recipe скачать в хорошем качестве

How to Make the PERFECT Shortcrust Pastry for Raspberry Tartlets — Detailed Recipe

In this video, I’ll show you how to make the PERFECT shortcrust tart shell — crisp, buttery, and beautifully even. It’s the ideal base for raspberry tartlets, but you can use it for any kind of tart — just leave out the coloring for a classic look. Stay tuned — in my next video, I’ll share the full Raspberry Tartlets recipe and show you how to assemble the final dessert! 💕 🍓 Raspberry Tartlets — Shortcrust Pastry Ingredients: All-purpose flour — 8.8 oz / 250 g Cold unsalted butter, diced — 5.3 oz / 150 g Powdered sugar — 3.35 oz / 95 g Fleur de Sel (salt) — 0.07 oz / 2 g Almond flour — 1.05 oz / 30 g Egg — 2.1 oz / 60 g Red dry coloring — 0.05–0.07 oz / 1.5–2 g Tart Ring: Perforated ring 3.15 in / 8 cm in diameter, 1 in / 2.5 cm high Preparation: Mix the dry ingredients (flour, powdered sugar, salt, almond flour, and coloring). Add cold diced butter and mix until the texture resembles fine crumbs, using a paddle attachment or by hand. Add the egg and knead the dough until smooth. Roll out the dough between two sheets of parchment paper to about 0.08 in / 2 mm thickness. Chill for at least 1 hour. Cut out circles and place into perforated tart rings 3.15 in / 8 cm in diameter. Chill again before baking. Bake at 275–285°F / 135–140°C for about 20 minutes, until golden.