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Creamy Short Pastry
Pasta Frolla con Crema
12 ounces unbleached white flour
½ teaspoon salt
6 ounces chilled unsalted cut into 1 inch pieces
½ cup crème fraiche or sour cream
Makes two 8 - 9 inch tart shells
In a food processor, combine flour and salt with one pulse. Add all of the butter; pulse until the mix is crumbly.
In a small bowl, mix egg and crème fraiche. Add to flour and butter in food processor. Pulse until just moistened. This dough should look and feel very smooth.
Separate dough into two balls of equal size. Flatten the dough balls on a pastry board or cloth that has been sprinkled with flour. They should form a thick round disk shape. Wrap flattened dough in plastic and allow to rest in refrigerator for an hour before rolling out to form your crust.
To roll out the dough:
Using a rolling pin, on a lightly floured surface, roll the dough into a circle, starting in the center and working out. The circle should be slightly larger than your tart pan or pie dish. Ease your pastry into the pan pressing gently with your fingertips - allowing for shrinkage during baking.
If you are preparing your pastry in a pie tin, use your rolling pin to trim the edges of the tart by rolling the pin over the top of the pastry. If it is fluted tart pan, use a paring knife to trim your crust.
Chill for another 30 minutes before filling and baking.
To prebake or " blind " bake a tart shell:
Preheat oven to 375 degrees.
Prick evenly over the entire bottom of the pastry shell with a fork or toothpick. Line the pastry shell with a piece of parchment paper and fill to the brim with pie weights or uncooked dried beans. Any kind of dry bean will do. These weight the pastry shell and allow it to hold its shape while baking.
Bake for 15-20 minutes, or until the crust is a light golden brown. Remove tart from the oven; remove the parchment paper and beans. Bake the pastry for an additional 8-10 minutes for the pastry bottom to crisp. Let pastry completely cool before filling.
This dough can be made ahead, wrapped and frozen for up to three weeks
©2013 Nick Stellino Productions