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Prepare a Perfect Shortcrust Pastry with Thermomix: My Personal Tips
Okay, I admit, shortcrust pastry used to scare me a little. Yet, with the Thermomix, it’s almost child’s play. There’s this practical side where you throw everything in, blend it, and voilà, the magic happens. Well, almost.
My first time? I had added too much water and nearly ended up with sticky dough. Next time, I really paid attention to the measurements. That time, it was perfect: crispy and tender at the same time. A true staple that saves my savory and sweet tarts.
What I love about this recipe is that it’s quick: you can have it ready in barely five minutes. Not bad, right? It’s perfect for everything from quiche to dessert, without the hassle.
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Little secret: I often let my shortcrust pastry rest in the fridge for about thirty minutes. It helps to roll it out without it sticking everywhere – especially if you’re like me, a bit clumsy with the rolling pin.
The Essential Ingredients for Your Thermomix Shortcrust Pastry
- 150 g of wheat flour – I often use T45, but everyone does as they wish.
- 75 g of unsalted butter, very cold, cut into small pieces – I don’t recommend the one that melts as soon as you touch it, otherwise guaranteed trouble.
- ½ teaspoon of salt – because it’s the base to enhance the dough without overpowering it.
- 50 g of water – cold as well, otherwise the butter clumps too much.
And there you have it. Yes, it’s simple. I like this recipe because it’s nothing pretentious but it works every time.
Step-by-Step Preparation with Your Thermomix
So, you start by putting the butter into the Thermomix bowl. It seems trivial, but this is where the “cold” aspect of the butter plays its role. Blend 5 seconds at speed 4. No more, or you end up with melted butter.
Then add the flour, salt, and water all at once. Here, I press the “Turbo” or “Mix” button for 20 seconds at speed 4. It’s quick, efficient, and often you have to resist opening the bowl before the time is up.
Once the mixture forms a ball, you can take it out. If the shortcrust pastry seems too sticky, a little flour won’t hurt. I wrap it in cling film and let it rest in the fridge for at least 30 minutes.
After that, it’s the part I love: rolling out the dough while trying to be less rough than the first time (usually it crumbles, right). But seriously, this little chill in the fridge makes all the difference.
Essential Utensils for This Recipe
- Thermomix – okay, this is our starting point for everything.
- Cling film to wrap the dough before resting.
- Rolling pin – for me, still a big challenge each time.
- Clean work surface, lightly floured.
- A bowl or a deep plate to receive the dough after mixing.
Why Choose Thermomix for a Successful Shortcrust Pastry?
Thermomix is here to make your life easier, not more complicated, that’s for sure. Seriously, it saves you from kneading for hours. I tried by hand, but quickly went back to my machine.
With it, the dough is perfectly homogeneous, no bits of butter hanging around, making the pastry crispier. Honestly, it’s nothing like the “manual” version where you never know if the dough will hold together.
Plus, you can very easily control the dough’s moisture by adjusting the water, without getting your hands dirty. I find it more convenient especially when you’re a bit rushed after work in the evening.
- Significant time saving
- Precise control of ingredients
- Reduced fatigue
- Consistent results, no hassle
Mistakes to Avoid
So, I won’t lie about the first time I thought you could put melted butter to speed things up. Bad idea, the dough sticks and becomes all soft. Since then, no more: I take the butter out just before starting.
Oh yes, and I often forget to weigh the water correctly, which sometimes makes the dough a bit dry, so I add an extra teaspoon. Honestly, that’s home cooking: a bit of adjustment depending on the mood.
Finally, don’t stress too much about resting time, but if you have it, try not to skip this step. Your dough will thank you, it handles better, rises less, basically it’s nicer to work with.
Alternatives and Small Variations That Change Everything
- For a sweet shortcrust pastry, add 1 tablespoon of sugar to the flour.
- You can replace the water with milk for extra softness, it’s surprising.
- Use semi-salted butter if you like a slightly stronger flavor.
- Try adding dried herbs to the flour for a flavorful savory touch.
I recommend experimenting a little, it’s the best way to make this recipe yours.
Can you prepare Thermomix shortcrust pastry in advance?
Yes, you can prepare the dough and keep it wrapped in the refrigerator for up to 48 hours. Remember to take it out 15 minutes before use to make it more pliable.
Is Thermomix shortcrust pastry suitable for both sweet and savory tarts?
Absolutely, it’s a very versatile dough that works well for quiches, vegetable tarts, as well as fruit or sweet tarts.
How to prevent the dough from sticking to the rolling pin?
Lightly flour your work surface and the rolling pin. Chilling in the refrigerator is also a good way to firm up the dough and make rolling easier.
Can you use whole wheat flour?
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Yes, but the dough will be a bit denser and less crispy. Personally, I prefer white flour for a lighter texture.
