Desert delight


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1 tblspn Butter

2 cups Flour

tsp Vanilla

1 Egg Yolk

2 Tblspn Castor Sugar

tsp Salt

Sift flour, Salt and sugar in a bowl. Rub in Butter and Egg yolk until well-blended. Add Vanilla and a little milk, if necessary. make a soft dough and keep it covered for 30 minutes. Then roll and use. This dough is enough for 9" to 10" pie dish. A Little more dough may be needed on a hot day. If too soft to roll chill it in a refrigerator.

To line a pie dish, always keep the dough between 2 sheets of Butter paper to inch thickness. Then peel the top paper and invert the dough on to the pie dish, pat the dough in place and peel  the paper off. This method saves the dough from sticking to the rolling pin and the board, and it is easier to handle.

This dough must not be needed to much - just put it together lightly. If the dough is kneaded too much, it will become tough and the pastry would not be light. 

When baking the tart, blend i.e. without filling, prick well all over with a fork. Crumple the piece of butter paper on which the dough was rolled, and leave it over the dough until the pastry is half baked. Then remove it ad bake it until golden. hen any liquid filling has to be put in before baking, always brush the pastry with a beaten egg white; this will prevent the pastry from becoming soggy.


Basic Tart Pastry Chocolate Pastry Short Crust Pastry Coffee Pastry