![]() ![]() ![]() So because of that shortening and lard tend to be easier to work with. At room temperature it will be more solid than butter, as butter tends to melt more easily when mixing it in the flour. Butter yields a lot of flavor, and it’s my fat of choice, but its starts melting at room temperature, so during the whole pastry making process you’re basically just trying to keep them solid and cool. You can use different types of fat, like butter, lard and shortening. Shortcrust pastry can be prepared either by hand or with a food processor, just make sure not to let the dough heat up in the process – cold ingredients ensure a flaky texture. In order to get those pockets of fat in the dough the key is to use cold ingredients (cold liquid and cold fat). This structures gives a crunchy, flaky but also sturdy pie crust. Little pockets of fat are formed within the dough and when baked, the fat will melt away, creating layers of fat and texture. The fat is rubbed into the flour, followed by the water. Short crust pastry dough is a very simple type of dough used for pies and tarts, and made with flour, fat, salt, and water. ![]() Just wrap well in plastic wrap and keep in the fridge until ready to use. If you do decide to go that route, you can put it all together in about 30 minutes, so that’s a plus! But the crust can also be made up to 3 days before using. Making everything from scratch is very easy but we can all use a few baking shortcuts every once in a while, so using store-bought shortcut pastry is perfectly fine, too. It consists of three components: a crumbly crust, a creamy ricotta filling, and juicy poached pears. It’s not overly sweet and the flavors compliment each other so well, making it a wonderfully light, juicy dessert that’s perfect for Fall/ winter or whenever you have fresh pears lying around. It’s a very simple dessert that’s easily put together but looks impressive and elegant. This Poached Pear and Ricotta Tart requires minimal technique. so a new recipe was due and I’m very excited about this one. Although I rarely share dessert recipes on here, it’s an integral part of my routine – but if you want to see them, they’re all on my instagram! maybe hit that follow button?. I love desserts, I make a lot of desserts. There’s one thing you should know about me: I bake a lot. ![]()
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