Ina then recommends transferring it to a well-floured surface, forming it into a disc, wrapping it in plastic wrap and chilling it for another 30 minutes before rolling it out and transferring it onto 4 tart pans. Pulse it until the butter is pea-sized, then add the ice water bit-by-bit until the dough comes together. Work quickly so both fats stay as cold as possible. Once they've chilled, transfer them into your food processor along with diced cold butter and shortening. First, whisk together the dry ingredients-flour, sugar and salt-and put them into the freezer for 30 minutes. The most important consideration is that your ingredients are COLD. Think of it as pâte "breezy," because it's made with a few ingredients and happens to be easy, with the use of a food processor.
This particular type of shortcrust pastry is known as pâte brisée, but don't let the French name intimidate you.
0 kommentar(er)
