![]() ![]() ![]() Mix for a further 2-3 minutes until the dough is cohesive. Finally, add the plain flour and water and mix until the dough comes together. You may need to scrape the bowl down a couple of times.Īdd in the egg yolks and mix for another minute to bring the ingredients together. Mix these ingredients together for 2 minutes – we aren’t looking to cream them here, just combine the ingredients so that no big lumps of butter remain. In a stand mixer fitted with a paddle attachment, add the butter, sugar, vanilla, and salt. Secondly, it will create a barrier between the tart shell and the filling – no more soggy bottoms on your finished tarts! The residual heat from the hot tart shell will cook the yolk, so simply brush it on in a couple of layers and allow it to chill completely. This will do two things: firstly, it will seal any cracks you might have in your tart shell, which will stop your filling from leaking out. ![]() When your tart shell has been baked blind and is still hot from the oven, brush the piping-hot shell with an egg yolk wash (1 egg yolk mixed with 2 tablespoons of water). Technique of the month: Reducing soggy tarts The best part? The ingredients don’t have to be ice-cold like a traditional shortcrust, so it’s a little more foolproof. While it can be more difficult to work with than a shortcrust pastry, it is buttery and rich and can handle a teeny bit of kneading to bring it together. I love using this pastry for all of my sweet tart bakes. Time:30 mins - 1 hour Makes:2 x 23cm tart shells ![]()
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