Shortcrust pastry with vanilla

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This is my easy recipe for vanilla shortcrust pastry with which you can whip up the tastiest tart bases, such as the super quick birthday cake or the lemon tarts. I always make the recipe double, then I put a flat ball of dough in the freezer, always ready to slide a cake onto the table, a bit of whipped cream or vanilla pudding (link), fresh seasonal fruit, and it's heeeeeerlijk enjoying!

This is my easy recipe for vanilla shortcrust pastry with which you can whip up the tastiest tart bases, such as the super quick birthday cake or the lemon tarts. I always make the recipe double, then ...
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Ingredients

What do you need?
Quantity:

300 g butter, room temperature
125 g sugar
1 vanilla pod
113 g eggs
125 g broyage (50% powdered sugar, 50% almond flour)
500 g flour
Salt

300 g butter, room temperature
125 g sugar
1 vanilla pod
113 g eggs
125 g broyage (50% powdered sugar, 50% almond flour)
500 g flour
Salt

Preparation method

How do you make this?

Mix all the ingredients for the shortcrust pastry briefly in a food processor until a ball forms.

Pour out onto the work surface, quickly mix in the flour and form two flat balls.

Wrap in plastic wrap. Store one in the freezer for later use and the other in the refrigerator to firm up for 2 hours.

Preheat the oven to 175°C.

Roll out the shortcrust pastry to a thickness of 3 to 4 mm.

Use flour or place between two sheets of baking paper.

Grease the baking molds and flour them.

Cut out circles from the dough, slightly larger than the molds, and press well into the corners.

Roll a rolling pin over the baking mold to remove excess dough.

Bake for 12-14 minutes until golden brown and let cool.

Tips

For an extra touch, add a little lemon zest to the sand dough.

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If you recreated this recipe and it was delicious, definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy your meal.