How to make amazing Sweet Pastry

People keep asking me how to make amazing Sweet pastry. Well here’s how you do it. A failsafe recipe that works everytime

Never buy pastry

Want to know how to make amazing Sweet Pastry?

You can do it. I promise. I have a simple formula for pastry.

I have been making pretty good pastries since I decided to make pastries and desserts for a living. Ever since then, people have been commenting on my pastry, so, that’s why I know you can make it too.

How many times have you wanted to make a recipe that involves sweet pastry and thought…I can’t make pastry. I’ll buy it.

Bad idea. Frozen sheets of pastry are thin and very elastic. It’s not made from butter or anything nice, and they will never ever make a pie or a tart like you could if you made your own.

You can do it and after that, I’ll show you how to make the best savoury pastry too!

Then once you have made this make this Chocolate Mousse Tart. It is truly the best. There’s a video too. Make people weak at the knees when you present them with this, they’ll love you. It’s a crunchy gorgeous pastry filled with light fluffy chocolate mousse.

Then there is this Banana Brulee tart with a bruleed top or this stunner Custard Tart with Citrus dates. You will be able to make all kinds of tarts and pies. Here are my hints and tips and a video too!

How to make amazing Sweet Pastry

Top 10 Tips and Hints

These tips relate to the pastry recipe I am sharing with you.

1. Pastry can become tough if it is overworked. So be gentle and don’t overhandle
2. Resting and chilling is crucial. Before rolling. After rolling.
3. Always use chilled chopped butter for this type of pastry.
4. Use a food processor. The ingredients will stay cooler. They will combine more easily and efficiently and better still quicker. I think I have said this to you before. Nobody stands making pastry by rubbing it through their fingers in a commercial kitchen. If it was the best way to make pastry then they would.  The best way to make amazing pastry every time is in your food processor.
5. Always measure and weigh the ingredients using a scale not cups.
6. The amount of liquid in the pastry is essential. Too much liquid makes a tough pastry. It never ends up short and crispy like a biscuit.  It also makes it harder to roll because it is sticky.
7. If your pastry looks too dry and isn’t in a nice ball when you have finished mixing, tip it out of the food processor onto the bench and wet your hands. Press the pastry together, wet your hands again if needed, and push the pastry and the dry bits together. This should be enough liquid to fix it. Follow the measurements in the recipe and this shouldn’t happen but there is the outside chance that your flour may be just a little different.
8. Practice practice. Pastry freezes very well and isn’t a great expense
9. When I blind bake, I like letting the sides of my pastry overhang. This ensures that it doesn’t shrink or collapse. I like to trim it after baking, when it’s cool, and just before I fill it. You can trim the sides before baking if you like, depending on the filling and how deep you like the tart to be, this is a personal preference
10. Always save the scraps of pastry. Once you blind bake the pastry and remove the beans, if there are any splits or holes very gently plug them with a nice little piece of the spare pastry. Pop back into the oven and finish the baking. The patches will cook enough not to be noticeable and your filling won’t leak out.

So, are you ready to make amazing Sweet Pastry now?.

How to make amazing Sweet Pastry

5 from 1 vote

This is a straight forward sweet pastry recipe. Follow the recipe exactly and don’t forget to keep everything chilled. I suggest you measure this recipe in metric for best results

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Prep Time 20 minutes mins

Cook Time 14 minutes mins

chilling time 30 minutes mins

Servings: 1

Course: afternoon tea, Dessert, dinner

Cuisine: Australian

Ingredients Method Notes

Ingredients

  

• 300 gm flour
• 150 gm butter unsalted chilled cut into cubes
• 50 gm caster sugar
• 1/4 teaspoon salt
• 2 whole Eggs or 100 gm

Method

 

1. Put the flour, sugar, butter and salt into the bowl of the food processor and blitz till it resembles fine breadcrumbs,
2. Weight the eggs and ensure they are 100 gm. large eggs weigh around 50 gm. If you do not have large eggs top up the egg to 100 gm with some milk. Whisk the eggs together
3. Pour the eggs into the food processor and mix till the dough comes together and forms a ball then turn off and empty onto the bench.
4. Push the dough together. It should be mixed enough however if it is dry and is hard to press into a ball, wet your hands and give it another try. You can work it together gently. This in all likelihood will not happen.
5. Flatten into a disc, wrap in plastic and refrigerate for at least 30 minutes ( or up to 2 days). When ready to roll, take it out of the fridge and sprinkle a bench with a little flour. Start rolling from the middle outwards turning and moving so it doesn’t stick. You don’t need lots of flour. Run your knife under the pastry and turn. Roll out to the size you need. Then fold in half and lift into your tart tin. Try to make sure the pastry is not too thick. Thinner pastry is much better.
6. Push into the corners of the tin and trim around the edges. Pop this back into the fridge to chill for 30 minutes or up to 2 days covered. Set the oven to 170C/ 340F
7. When ready to bake put onto a tray and fill with paper and baking beans. Trim if desired.

   Bake for 15 minutes ( this is sometimes 10 minutes depending on the type of oven) or until the pastry is starting to set and cook. The edges will be a little browner than the middle. Remove the baking paper and beans ( check for splits and repair if necessary with raw pastry).
8. Return to the oven again for up to 15 minutes or until the middle of the tart case is cooked and golden.
9. Take out and cool then trim the edges. Cut outwards with a sharp paring knife.
10. Your pastry is now ready to fill.

Notes

I like a very crispy cooked base and cook till deep golden. This often means when the case is filled it stays crispy for days