How to make Thermomix Shortcrust Pastry | Sophia's Kitchen

Start by taking cold butter from the freezer, which has been there for about 15 minutes.

Weigh 500 grams of plain flour into a mixing bowl.

Add the cold butter to the flour, ensuring it's very cold for better incorporation.

Add 100 grams of icing sugar to the mixture.

Crack in 2 large eggs from the fridge.

Add lemon zest for flavor, using a zester to get the zest.

Slice a vanilla pod in half, scrape out the seeds, and add them to the mixture.

Add 20 grams of whole milk to help bind the pastry together.

Mix the ingredients together in the Thermomix for 20 seconds at speed 6.

Once mixed, form the pastry into a ball on a surface, being careful not to overwork it with warm hands.

Wrap the pastry in cling film and refrigerate for about 30 minutes to relax.

After chilling, roll out the pastry using a rolling pin, adding flour to prevent sticking.

Line a loose-bottom tart tin with the rolled-out pastry, pushing it into the edges.

Trim the excess pastry using a rolling pin to ensure a clean edge.

Prick the base of the pastry with a fork to prevent it from puffing up during baking.

Fill the pastry with baking rice covered in cling film to blind bake it.

Blind bake the pastry in the oven at 180 degrees Celsius for 15 minutes.

Remove the cling film and baking rice after blind baking and bake for another 5 minutes to finish cooking the base.

Optionally brush the base with egg whites to seal it before adding wet fillings.

Equipment Needed

Spice Level: