- Flour 00 type 200 grams
- Cold butter in small pieces 100 grams
- caster sugar 100 grams
- Egg yolks 2
- Salt a pinch • 1 kcal
- grated lemon zest 1
Place the flour on a work surface. Put the cold butter into small pieces in the center and mix quickly with your fingers, until you obtain a crumbled mixture (1). Add the sugar, egg yolks, salt and grated lemon zest to the center of the mixture. Mix everything quickly with your fingers and form a ball with the dough (2). Wrap it in plastic film and let it rest in the refrigerator for an hour. After the necessary time you can use it for your preparations. Place the pastry on a work surface and roll it out with a rolling pin (3), making a sheet of about 3 millimeters thick. Place it in a buttered mold, make holes with the prongs of a fork, fill with the desired filling and proceed with cooking according to the recipe chosen.
To obtain an excellent pastry without egg whites knead quickly with your fingers, without handling the dough too much, so it doesn't risk getting too hot with the heat of your hands. In this case, it will then be difficult to knead the dough.
You can use shortcrust pastry made only with yolks for the preparation of tarts with cream or jam, biscuits, tartlets. It is also softer and doesn’t crumble too much, which is why it is also suitable for cakes with a soft and creamy interior, so as to create similar consistencies that facilitate the cutting of the dessert.
Caster sugar gives the pastry a more rough appearance. If you want to obtain a finer shortcrust pastry, use icing sugar instead.
You can flavor the pastry without egg whites with the grated zest of lemon or orange, with the essence of vanilla or with the aroma you prefer, also according to the recipe you want to make.
Another soft and crumbly preparation is the shortcrust pastry with oil, lighter and faster to prepare.
You can preserve the shortcrust pastry without egg whites in the refrigerator for a day, wrapped in plastic film. Alternatively, you can freeze it and use it if necessary.