Pastry cases (rich shortcut pastry)

Recipe from: 3/1/1992 12:00:00 AM
Ingredients 5
Servings 1


Serving Change
  • 180
    cake flour
  • pinch of salt
  • 120
  • 1
    egg yolk
  • 60
    ice water


1. Sift cake flour and salt together. 2. Cut butter into flour until mixture resembles breadcrumbs. 3. Beat egg yolk with 30 ml of ice water. Add enough liquid to flour to form a smooth, pliable dough. 4. Wrap with clingwrap, relax for 3 minutes in the refrigerator. 5. Roll out and line tartlet tins, bake blind at 180 ºC with tissue paper and rice.

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