Shortcrust Pastry

Question 1

What are basic quantities for shortcrust pastry?

Answer 1

• 250g quantity of flour= 25g water with 25g yolk=50ml
• 125g quantity of flour=12.5g water with 12.5g yolk=25ml

Question 2

What is important to remember regarding your ingredients?

Answer 2

• Mix the yolk & water together in equal quantities, mix well, weigh the liquid appropriate for
  the amount of pastry – keep the liquid chilled
• Cut the butter into small cubes
• Chill all ingredients and including mixing bowl if desired

Question 3

What causes the pastry to be tough? 2 reasons?

Answer 3

• Too much liquid added
• Pastry overworked

Question 4

What is the preparation for the case for pastry?

Answer 4

You do not need to prepare a case. You can also use a flan ring on top of a baking sheet.

Question 5

How can you tell the pastry case is cooked after blind baking?

Answer 5

The baked pastry should have a sandy texture on the bottom with no grey patches and light
golden in colour.

Question 6

What temp and which shelf does the pastry get blind baked?

Answer 6

200 and upper third

Question 7

Shrinking shortcrustpastry caused by what??

Answer 7

Don’t stretch the pastry when lining otherwise it will cause shrinkage. Place the pastry into the corners of your tart case to create a right angle which will prevent
shrinkage when baked