Basic Sweet Crust Pastry

Sweet crust pastry, sometimes known as sweet flan pastry, sweet shortcrust or just sweet pastry, is the sweeten counterpart of Shortcrust pastry. While the latter can be used for all tarts, pies and quiches applications, sweet crust will be able to provide a more cohesive or complimentary taste for some of the sweet and/or fruity ones.

Like the Shortcrust pastry, once I tried Mr. Gordon Ramsay's recipe, there's no need to look elsewhere for another one.

Sweet Crust Pastry (makes about 500g)
 250g     Plain Flour, sifted

    90g     Sugar

  125g     Butter, unsalted, softened, diced

      1       Large Egg

Preheat oven to 190ºC

1. Whizz butter and sugar in a food processor till just combined. Add in the egg and whizz for 30 seconds. Add in the flour and process for a few seconds till the dough just comes together.  (Add a tablespoon of water if the dough seems too dry)

2. Knead lightly on a floured surface and shape into a flat disc. Wrap in cling film and chill for 30 mins before using.

3. Roll out the chilled pastry on a lightly floured surface to about 5mm thick and using a parchment paper to prevent the dough from sticking to the rolling pin. You have to roll it bigger than the tart pan or pie dish it is going to line.

4. Roll the rolled pastry onto the rolling pin, lift it over the pan and unroll it into the pan. If some parts of the dough tears up, just patch it up with the excess. Chill for at least 30 minutes.

5. Line pastry with foil/parchment paper, fill with pie weights (aka baking beans), rice or just beans. Bake blind for 10-20 minutes (depending on size) till the sides are lightly golden.


6. Remove the foil/parchment paper and weights, return to oven for another 5 minutes until the base is golden with no uncooked patches left. If not using pie weights, prick the bottom and sides of the pastry with a fork, bake till the pastry turns a slight golden with no uncooked patches.

7.  Remove from oven and cool slightly or completely according to what your recipe says.

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