Tag: shortcrust

Classic shortcrust pastry recipe for the tart – Italian cuisine reinvented by Gordon Ramsay

Shortcrust pastry? Recipe This is perfect for tarts. The one that – we guarantee – will not disappoint you, because it is perfectly balanced and ready to welcome your favorite jam.

Which sugar to use to make shortcrust pastry?

Classic shortcrust pastry wants it caster sugarbut it can also be prepared with lo icing sugar, muscovado or brown sugar. In the first case the pasta will become very crumbly, almost sandy and will tend to melt in the mouth; with brown sugar it will be more rustic and easier to crumble; the moscovado has a slight liquorice taste, which should be taken into account: you can avoid flavoring the mixture with lemon zest or you will have to use more, and also choose a jam with a strong flavour.

Which flour to use for shortcrust pastry?

You can also use 50% wholemeal or spelled flour to mix with 00 flour: in this case the dough will have a less fine consistency. If desired, you can add a pinch of yeast, which will give the dough a little softness. You can replace lemon zest with vanilla, cinnamon, licorice in powder. For the cocoa version, use 30 g, removing 30 g of flour. We offer you the classic recipe to prepare a buttery tart that melts in your mouth.

Whipped shortcrust pastry and tea biscuits recipe – Italian cuisine reinvented by Gordon Ramsay

Quick to make and without the need for rest, whipped shortcrust pastry biscuits are the classic delight to accompany with tea. L’whipped shortcrust pastry doughWhen raw, it is malleable and “creamy”, but for the biscuits to be successful it must still be quite compact.

What should you use whipped pastry for?

For its consistency crumbly and delicate this shortcrust pastry is not suitable for the preparation of tarts, while as we were saying it is ideal for delicious dishes tea biscuits. Try dipping them in dark chocolate melted in a bain-marie, they will become irresistible.

How do you store whipped shortbread biscuits?

These shortbread biscuits can be stored closed in a tin box, away from heat and humidity, for up to two weeks.

Shortcrust pastry whipped with egg whites – Italian Cuisine

First, whip the chopped butter, just softened, with whips until you get an almost creamy consistency, then add sugar, egg white, salt and vanilla.

Finally, add the flour as well.

Finally divide the mixture in half and add the starch on one side and the cocoa on the other.

Put the mixture in a sac-à-poche with a star spout (I recommend you start with the clear one, if you have only one sac-à-poche) with a star spout and shape your biscuits on the baking tray lined with parchment paper.
Add the decorations you want to add before cooking (I put the candied cherries and the chocolate sprinkles) and cook for 10-12 minutes (they must be golden underneath and slightly on the sides, but much lighter above) at 190 ° C, in a preheated convection oven, then take out of the oven, let it cool completely and proceed with the other decorations (in my case: melted dark chocolate and chopped hazelnuts, simple icing sugar, melted dark chocolate and coconut).

Proceed in the same way for the cocoa mixture: shape, decorate (in my case: nutella and granulated sugar), cook, let it cool, finish decorating (in my case: melted white chocolate and pistachios, melted white chocolate and pralines / chocolate chips, simple powdered sugar).

The shortcrust biscuits whipped with egg whites are ready, let the chocolate solidify well before serving.