Montersino shortcrust pastry recipe from of 19-03-2018 [Updated on 29-11-2018]
It was a long time that I wanted to try the shortcrust pastry of Montersino:I had heard about him so well that I was really curious to taste the result obtained with his technique. So, at the first opportunity, I followed her recipe and voila, here it is on the blog.
How to make Montersino shortcrust pastry
Unlike the traditional recipe that I usually prepare, that of shortcrust pastry from Montersino provides for the use of powdered sugar instead of granulated sugar and only egg yolks instead of whole eggs. The result is a shortcrust pastry that melts in your mouth, crumbly and delicate, perfect to use to make biscuits and pies.
Not that I had any doubts about the master, but this pastry really surprised me, try it and you will agree with me: *
In a bowl, combine the sifted flour and the butter cut into pieces and left out of the fridge for an hour.
Knead the ingredients until the mixture is sandblasted. Then add the icing sugar and salt.
Finally add the vanilla essence and the eggs and knead until the dough becomes thicker crumbs.
At the top, work with your hands and as soon as you have obtained a compact dough, wrap it in plastic wrap and transfer it to the fridge for at least 30 minutes.
Your Montersino shortcrust pastry is ready to be used.