Want an ultra-crispy, economical homemade pastry, free of preservatives and additives, ready in minutes? With the Thermomix, it's possible! We'll reveal the foolproof method that will make you forget about store-bought pastry for good, guaranteeing 100% perfect tarts and quiches every time. 🥗
Why make shortcrust pastry in a Thermomix?
Making your own shortcrust pastry in the Thermomix means saying goodbye to bland, expensive ready-made pastry 💸. In less than five minutes, you'll have a crisp, easy-to-work-with, and above all, incredibly economical pastry! No need to be a chef: the machine does everything; just weigh, mix, and voilà, it's ready. It's also the perfect way to control the ingredients and avoid palm oil or strange additives. 🥳
Ideal for all your sweet or savory tarts, Thermomix shortcrust pastry adapts to all your cravings: quiche Lorraine, apple tart, tomato tart, or even appetizer tarts! And when it comes to washing up, it's a breeze: only one bowl to clean. No more excuses for not cooking from scratch! ✨
🍋 The basic ingredients
⏱️ 5 min
🍃 Tip: Replace the egg with 30g of water for the vegan version.
T55 flour gives a perfect texture for tarts. For a low-GI version, try the light, low-GI shortcrust pastry !
⚡ Quick step-by-step preparation
Place the flour, the very cold, diced butter, and a pinch of salt in the Thermomix bowl. Mix for 15 seconds on speed 6 until you obtain a sandy, crumbly texture. The secret to a successful pastry is the cold temperature of the butter! ❄️
Add the egg and very cold water. Mix for 15 seconds at speed 4. Stop as soon as the dough forms a ball. There's no need to overwork the dough, to keep it crumbly and sandy. 🥚💧
Take the dough out, form it into a ball, and wrap it in plastic wrap. Let it rest in the refrigerator for at least 30 minutes for easy rolling and a soft, pliable texture. In a hurry? Put it in the freezer for 10 minutes! ⏳
Roll out the dough on a floured work surface, line your tart tin, and prick the base with a fork. Preheat the oven to 180°C (350°F). For blind baking, cover with baking paper and pie weights or dried beans, and bake for 15 minutes before adding the filling. Now you can fill it as you like: quiche, apple tart, vegetables… 🥦🍏
✨ Chef's tips for guaranteed success every time
- 💡 Use very cold butter, or even slightly frozen, for an ultra crispy texture.
- 🥄 For an ultra-thin dough, roll it out between two sheets of baking paper, it's simpler and zero stickiness!
- ⏳ Resting in the refrigerator is essential to prevent the dough from shrinking during baking.
- 🌱 Add dried herbs (thyme, rosemary) or spices to the dough to personalize your savory tarts.
- 🥥 For a lighter version, replace some of the butter with cottage cheese.
🌈 Variations and alternatives
- Gluten-free? Replace the flour with a rice and corn mixture and add 1 tbsp of almond flour for structure.
- For a sweet shortcrust pastry: add 30g of sugar and a touch of vanilla, ideal for fruit tarts! 🍓
- Vegan version: plant-based butter and 30g of water instead of the egg. It's amazing!
- Light shortcrust pastry with a low GI: take inspiration from Rachel Cuisine's recipe for an even healthier version.
❓ FAQ - Frequently Asked Questions
Can shortcrust pastry be prepared in advance?
Yes, it keeps for 48 hours in the fridge, covered with cling film. You can also freeze it as a disc or already baked in a mold.
How can I prevent it from getting soggy with a wet filling?
Pre-bake your pastry blind for 10 minutes and brush the base with an egg white or a little mustard to seal it. A perfect tip for tomato tarts! 🍅
What is the difference between shortcrust pastry and puff pastry?
Shortcrust pastry is more crumbly and quicker to make, perfect for quiches and tarts. Puff pastry requires turns (folds) and gives a lighter, butterier result.
Can it be made without eggs?
Yes! Simply replace the egg with 30g of ice water. The result is just as good and the dough holds together perfectly.
Thermomix TM31, TM5 or TM6: same recipe?
Yes, the recipe works on all models. The TM6 is just a little faster at making the mixture thanks to its power. The quantities are ideal for a standard bowl.
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