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 gluten free plain flour

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