Pâté Sucrée: French Style Sweet Pastry Recipe

Makes 30 Tart Shells (110mm)

For the pastry: 

  • 1100g YesYouCan Plain Flour
  • 550g cold unsalted butter 
  • ½ tbsp cold water
  • ½ of a large egg
  • 150g icing sugar

Method: Pastry 

  • Combine the plain flour, icing sugar and butter (cold) till they form a sandy texture. 
  • Add the eggs (yolk) as well as the cold water and combine to form a soft and smooth dough. 
  • Roll out the refrigerated dough between two baking papers to a thickness of 3-4mm. Cut out circles bigger than the upper face of your tart shell and press down the dough into the moulds, evenly. 
  • Using a fork, prick the base and sides of the entire dough without letting it tear and blind bake for 6 – 8 mins.
  • Melt the butter and chocolate together over a double boiler. 
  • Bring mix to room temperature, add the egg yolks and sugar and coffee 
  • Pour into blind baked shells. Bake this for 15-20 minutes, until golden brown or until the filling sets completely. 
  • Take it out on a wire rack and allow it to cool completely. 
  • Best served warm with some fresh mascarpone.

 

 

YesYouCan Plain and Self Raising Flours are versatile flours, designed to replace regular flour cup-for-cup in your favourite recipes. Not only are they great for baking such as breads, cakes, pastry, pizza bases, they are also fantastic for batters, dumplings, thickening sauces and coating foods for frying. Dairy and egg free so suitable for vegan cooking. Also low FODMAP.

 

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