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Sweet Shortcrust Dough

Buttery, delicate and perfectly crumbly, this sweet shortcrust dough forms a tender base with a subtle sweetness and fine texture. Light yet rich, it bakes to a golden finish that complements both fruit and cream fillings beautifully.
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Ingredients
  

  • 400 gr Flour
  • 200 gr Unsalted butter chilled in pieces
  • 100 gr Sugar granulated
  • Pinch salt
  • 2 eggs

Instructions
 

  • Place the flour, the chilled butter pieces, the sugar and the salt on work surface
  • Using both hands, quickly rub the butter into the flour. Work quick, if butter gets to warm the dough will crumble later.
  • Add 1 egg and 1 egg yolk and work them in. Store remaining egg in fridge for later.
  • Knead the dough briskly and thoroughly until it is smooth and has an elastic consistency
  • Wrap it in cling film and refrigerate it foe at least 1 hour. Work it again if desired.