Shortcrust pastry

In this video course, we will reveal all the secrets to achieving a crumbly, buttery, and easy-to-work dough. Whether you're preparing a tart, cookies, or a base for a cake, shortcrust pastry is one of the fundamental preparations in pastry making, loved for its versatility and rich flavor.

Shortcrust pastry is one of the most classic preparations in Italian pastry, and its history dates back to the Renaissance. Traditionally, it is made with flour, butter, sugar, and eggs, but the art of making a good shortcrust pastry lies mainly in the balance between these ingredients. The quality of the butter and the right proportion of sugar and flour are crucial to achieving a dough that, once baked, is both crumbly and firm, not too sweet, and perfect for accompanying any kind of filling, sweet or savory.

There are different variations of shortcrust pastry: the classic version, the oil-based version, and the one with almonds or hazelnuts to add an extra touch of flavor. The classic shortcrust is ideal for preparations like tarts, while the oil-based version is perfect for those looking for a lighter and crumblier dough without sacrificing the final taste.

A common mistake when making shortcrust pastry is working it too long, which could compromise its flakiness. To avoid this, it is essential to work the dough quickly, using the tips of your fingers to incorporate the butter into the flour, and stopping as soon as the dough starts to come together. This helps maintain the perfect consistency.

Shortcrust pastry can be stored in the refrigerator for several hours, and in fact, resting in the fridge is essential for the dough to regain the right consistency and not deform during baking. It can also be frozen for future use, making it a convenient preparation to always have on hand at home for any need.

Once baked, shortcrust pastry can be used in a wide range of desserts, from classic tarts filled with jam or custard, to tea cookies, or even as a perfect base for a cheesecake or an apple tart. Whatever your choice, a good shortcrust pastry is always the secret to an impeccable dessert.