Thursday, 23 July 2009

Pasta Frolla (Tart base/Pie crust dough)

This is another essential recipe for dessert making, you can fill the shell with cream filling(crema pasticcera etc.), then top with fruit, nuts, chocolate chips or anything you fancy and you will have a lovely treat! Alternatively, this is also a basic sugar/butter biscuit recipe, you can make a little extra to be cutted with a special cutter, then coated with various glazes for a decoration on top.
You can also freeze the prepared dough in advance for your convenience!

Pasta Frolla

300g flour
100g cold butter or lard, or mixture.
100g sugar
1 egg

Pour the flour into a large bowl.
Beat the egg in a separate smaller bowl
Cut the butter in small cubes, or drop cold lard in little drops, rub them into flour until the mixture becomes like fine bread crumbs.
Add the sugar and beaten egg, knead vigorously until the ingredients are thoroughly blended in and attains a soft but compact, slightly crumbly texture.
Make into a ball, wrap in a plastic sheet and let it rest in the fridge for half an hour.
On a smooth flat work surface roll out the dough with a rolling pin. Form the dough into desired size.
When you bake a larger pie, you can blind bake the crust to ensure a more even result. Prick some holes on the surface of the dough with a fork. Line with a wax paper, then spread loosely a single layer of dried beans (or you can obtain "pie pebbles" manufactured just for this purpose from a specialty shop) onto the surface, bake in the oven at about 200°C for 15minutes, or until the crust takes on a light colour (not too dark!).
The excess bits and pieces can be used for decorations on top, or baked into biscuits.

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