Stir the sugar into the beaten egg to dissolve it slightly and add this to the flour mixture until it comes together as a dough. Wrap the pastry dough in baking parchment and place into the fridge ...

Use the chart below to ensure you have the correct amount of sweet shortcrust pastry for your tin size – but eggs vary in size, so don’t be afraid to adjust the water up or down slightly ...

The best flour for making shortcrust pastry is coarse wheat flour. It's also worth considering egg yolks, which are optional ...

Add 2 tablespoons of caster sugar to the rubbed in butter and flour mix to make a sweet shortcrust pastry. You can also add an egg yolk, before adding the water, for extra richness. Using a food ...

Shortcrust pastry is the base for many baked goods ... Do not add an entire egg to the dough - only the yolk, optionally with a little water. All ingredients must be cold for the pastry to ...

For shortcrust pastry: Preheat the oven to180°C for 20 minutes. When the apple is almost cooked (test with a skewer). Whisk the egg and sugar together then mix in the cream and vanilla extract.

In a separate bowl, beat together the egg and milk. Gently mix into the crumb mixture and ... and bake at 180°C for 15 - 20 minutes until crisp and golden. Cook's note: this pastry is perfect to use ...

Mix the egg yolk, water and lemon juice into the dry ingredients ... Cold butter will result in a perfect, flaky texture. Shortcrust pastry is usually used for the bases of quiches or tarts as it ...

1. Knead the dough with sifted flour, baking powder, butter, sour cream, and salt. 2. Wrap in plastic wrap and refrigerate ...

Quiche is an open, savory pastry made from shortcrust pastry, the filling of which is filled with a mixture of cream, milk, ...

Tai Cheong’s OG egg tart (HKD12) is made with a buttery shortcrust pastry shell, with a rich, eggy interior that leaves a hint of sweetness on the tongue. Its glossy finish and perfectly coiffed shape ...