500 g plain flour, slightly cooler than room temperature
250 g unsalted butter
25 g caster sugar
75 g eggs (about 1½ medium eggs, beaten)
75 g ice-cold water
9 g fine salt
Sweet Pastry (for tarts) recipe method
- Place all ingredients into the bowl of an electric mixer fitted with a paddle attachment.
- Mix on a low speed until just combined – do not overmix.
- Wrap the dough in cling film and chill in the fridge.
- On a lightly floured surface, roll the chilled dough out to about 3 mm thick.
- Line the tart ring with the dough and keep in the fridge until needed.
- Rest for at least 1 hour before use, freezes well
Can be used for the Chocolate tart recipe and the Pecan Pie
Sweet Pastry – Scaling Table
| Batch Size | Flour (g) | Butter (g) | Sugar (g) | Eggs (g) | Ice Water (g) | Salt (g) |
|---|---|---|---|---|---|---|
| 0.5× | 250 | 125 | 12.5 | 37.5 | 37.5 | 4.5 |
| 1× (Base) | 500 | 250 | 25 | 75 | 75 | 9 |
| 2× | 1000 | 500 | 50 | 150 | 150 | 18 |
| 3× | 1500 | 750 | 75 | 225 | 225 | 27 |
Recipe originally used in a 1 Michelin star kitchen