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Pastry Base
Tarla Dalal
28 November, 2013
Table of Content
A pastry base is like fine linen waiting to be embroidered on! it offers a wonderfully chewy yet crunchy base to hold all your favourite fillings, be it chocolate, custard, jam, caramelised nuts, stewed fruits or your own innovative combinations. The perfect pastry base, of course, leads to the perfect tart, so here is how to get it right…
Tags
Preparation Time
10 Mins
Cooking Time
10 Mins
Total Time
20 Mins
Makes
1 servings
Ingredients
Main Ingredients
1/2 cup plain flour (maida)
1/4 cup butter , frozen and cut into small pieces
2 tbsp cold milk
Method
- Sieve the flour into a bowl.
- Rub the butter into the flour with your fingertips till it resembles bread crumbs.
- Gradually, add enough cold milk to make a firm dough. Refrigerate for 10 to 15 minutes.
- Lightly flour the rolling pin and the pastry board.
- Roll out the pastry to line a 150 mm. (6") diameter tart mould.
- Prick with a fork at regular intervals.
- Bake in a pre-heated oven at 230°c (450°f) for 10 to 15 minutes or till golden brown.
- Cool completely.
Pastry Base recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 533 cal |
| Protein | 7.3 g |
| Carbohydrates | 42.1 g |
| Fiber | 0.2 g |
| Fat | 36.5 g |
| Cholesterol | 109.8 mg |
| Sodium | 357.7 mg |
Click here to view Calories for Pastry Base
The Nutrient info is complete
