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Rich Sweet Short Pastry

  • 10 minutes
  • Makes 350 grams (sufficient for a 23-cm flan tin)
Rich Sweet Short Pastry

Use for special sweet tarts, tartlets and flans.


  • 1½ cups flour
  • ½ tsp salt
  • ½ cup caster or icing sugar
  • 4 egg yolks
  • 100 grams unsalted butter at room temperature


  1. Sift the flour and salt onto a bench and then make a well in the centre.
  2. Place the sugar, egg yolks and butter into the centre and knead together using your fingertips, preferably of one hand only, as this is the coolest part of your hand.
  3. Once the ingredients are well mixed, begin to bring in the flour from the edges. Continue using your fingertips.
  4. Once all the flour is incorporated and the pastry is smooth, wrap it in greaseproof paper and refrigerate for 1 hour. This will allow the pastry to rest and makes it far more manageable when rolling out.
  5. Food Processor Method
  6. Put the sugar, egg yolks and butter into the food processor fitted with a plastic or metal blade and process for 1-2 minutes until light and creamy.
  7. Pulse into the flour until just mixed. Do not over process.
  8. Wrap in greaseproof paper and refrigerate for 1 hour until required.

Cooks Tips

The pastry can be frozen. For best results defrost in the refrigerator.

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