why make this recipe
Shortcrust Pastry with Pastry Cream is a delightful treat that combines a buttery, flaky crust with a rich and creamy filling. This classic recipe is perfect for various desserts, including tarts and pastries. It is not only simple to make but also allows for creativity in flavor variations and toppings. Whether you are preparing a special dessert for an occasion or simply indulging in a sweet snack, this recipe is a must-try.
how to make Shortcrust Pastry with Pastry Cream
To begin, we’ll prepare the pastry cream, known as crema pasticcera, followed by the shortcrust pastry, also called pasta frolla.
Ingredients :
- 330 g Farina 00 (Italian flour)
- 160 g Zucchero (sugar)
- 160 g Burro (butter)
- 1 Uovo (egg)
- 2 Tuorli (egg yolks)
- 30 g Cacao amaro in polvere (bitter cocoa powder)
- 1 cucchiaio Pinoli (pine nuts)
- Sale q.b. (salt to taste)
- 1/2 l Latte intero (whole milk)
- 125 g Zucchero (sugar)
- 4 Tuorli (egg yolks)
- 55 g Farina 00 (Italian flour)
- 1 bustina Vanillina (vanilla powder)
Directions :
- Start with the pastry cream. Bring the whole milk and vanillina to a boil in a pot.
- In a bowl, whisk the egg yolks with sugar until creamy. Then, gradually fold in the flour.
- Slowly add the warm milk to the egg mixture while whisking continuously.
- Pour this mixture back into the saucepan and cook on low heat, stirring constantly until it thickens.
- Once thickened, transfer it to a bowl and let it cool.
- Now for the shortcrust pastry. Cut the butter into small pieces and place it in a large bowl.
- Add the flour, sugar, and a pinch of salt. Mix with your fingers until it resembles breadcrumbs.
- Add the whole egg and the egg yolks. Mix together until a dough forms.
- If using, fold in the bitter cocoa powder and pine nuts for added flavor and texture.
- Wrap the dough in plastic wrap and chill in the fridge for about 30 minutes.
- Preheat your oven to 180°C (350°F).
- Roll out the chilled pastry dough on a floured surface and place it in a tart tin.
- Poke the bottom with a fork to prevent bubbling, and then bake for about 20 minutes or until golden brown.
- Let the crust cool before filling it with the cooled pastry cream.
how to serve Shortcrust Pastry with Pastry Cream
After filling your baked crust with pastry cream, you can serve it as is or top it with fresh fruit, chocolate shavings, or a dusting of powdered sugar. This dessert is best enjoyed chilled, making it a refreshing treat.
how to store Shortcrust Pastry with Pastry Cream
Store any leftovers in the refrigerator. Cover the tart with plastic wrap or a lid to keep it fresh. It is best enjoyed within 2-3 days for optimal taste and texture.
tips to make Shortcrust Pastry with Pastry Cream
- Ensure that your butter is cold when making the pastry for a flakier texture.
- Don’t overwork the pastry dough; mix just until combined for the best results.
- Let the pastry cream cool down completely before adding it to the crust to prevent sogginess.
variation
You can experiment with different flavors in your pastry cream. Consider adding orange or lemon zest for a citrus twist, or mix in some melted chocolate for a richer taste. You could also use almond extract in place of vanilla for a nutty flavor.
FAQs
Can I use store-bought pastry for this recipe?
Yes, you can use store-bought pastry crust if you want a quicker option. Just follow the package instructions for baking.
How can I make the pastry cream thicker?
If you want a thicker pastry cream, you can add an extra egg yolk to the mixture or cook it a bit longer until it reaches your desired consistency.
Can I freeze Shortcrust Pastry with Pastry Cream?
It’s best to freeze the pastry before filling. You can freeze the baked crust for up to a month, but the filled tart should be eaten fresh or stored in the fridge.
Shortcrust Pastry with Pastry Cream
Ingredienti
Method
- Bring the whole milk and vanillina to a boil in a pot.
- In a bowl, whisk the egg yolks with sugar until creamy.
- Gradually fold in the flour.
- Slowly add the warm milk to the egg mixture while whisking continuously.
- Pour this mixture back into the saucepan and cook on low heat, stirring constantly until it thickens.
- Transfer the thickened mixture to a bowl and let it cool.
- Cut the butter into small pieces and place it in a large bowl.
- Add the flour, sugar, and a pinch of salt. Mix with your fingers until it resembles breadcrumbs.
- Add the whole egg and the egg yolks. Mix together until a dough forms.
- Fold in the bitter cocoa powder and pine nuts for added flavor and texture, if using.
- Wrap the dough in plastic wrap and chill in the fridge for about 30 minutes.
- Preheat your oven to 180°C (350°F).
- Roll out the chilled pastry dough on a floured surface and place it in a tart tin.
- Poke the bottom with a fork to prevent bubbling, and then bake for about 20 minutes or until golden brown.
- Let the crust cool before filling it with the cooled pastry cream.
