Difficulty Level: hard

Cook Time: 25 mins

Special Notes: A crumbly and rich pastry that can be used for sweet or savoury recipes (Quiche Lorraine - Chocolate Tartlets etc.).

  

To Sift                  Cubes                     Sand                       Smooth                    To Handle                To Melt                      To Rest

Sifter	Scale
Knife	Spatula
Board	Bowls
Hand Blender (large cup)	Rolling Pins
Forks/Spoons	Mould
Measuring cup	Rice
Plastic film (Oven strength)

Ingredients	Small	Large
Flour	100	300
Salt	2	6
Icing Sugar	10	30
Butter	50	150
Eggs	30	90
Water	5	14

1. Sift flour and icing sugar and place inside large hand blender cup. Add salt directly into cup.
2. Cut the butter (must be cold) into small cubes and place into blender cup along with flour etc.
3. Blend on low speed until the texture is sand like and there are no traces of butter or lumps of butter visible. Continue to blend if necessary.
4. Remove from blending cup and place into a bowl and add the wet ingredients (eggs and water).
5. Using your hands, integrate all the incredients delicately until it becomes a smooth and even mass. Be careful not to handle the pastry for long periods of time as it will heat up and melt the butter.
6. Place in the fridge to rest.