Shortcrust pastry is a fundamental preparation of patisserie: here Iginio Massari – the most famous Italian pastry chef in the world – reveals the secrets of his shortcrust pastry Milan recipe. With this pastry you can make any kind of tart and biscuit!
COOKING TIPS:
– Tart with jam or with custard or with chocolate based cream: 180 degrees for about 20/25 minutes, depending on the layer. Special advice: the filling should never be more than 20% of the cake’s weight.
– Biscuits: if you want a soft biscuit bake it at 200 degrees at high speed. A few minutes – 6 or 7 – are enough.
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★ STEP BY STEP RECIPE (WITH PICS):
★ INGREDIENTS
Butter 200 g
Icing sugar 75 g
Wattle honey 40 g
Egg yolk 1
Salt 2 g (dissolved in some water)
Vanilla pod 1
Half lemon peel
White flour 300 g
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