Sweet shortcrust pastry

This sweet shortcrust pastry is based on the recipe from the famous French chefs- Michel and Albert Roux. The Roux bothers are the ‘go to’ chefs when you want classic and delicious French recipes. This crisp pastry has just the right amount of sweetness for sweet tarts and flans and is so incredibly short, it simply melts in your mouth.

  • Makes

    500gr Pastry


  • 250g plain flour
  • 100g chilled unsalted butter, cut into 1cm squares
  • 2 large eggs (normally about 50g each)
  • 50g pure icing sugar
  • ½ teaspoon salt

You'll Need

  • Multix Cling


  1. Sieve the flour and icing sugar into a large bowl, add the salt and chilled butter.
  2. Working quickly and as lightly as you can use your clean fingers rub the ingredients together till they resemble coarse crumbs.
  3. Make a well in the centre of the mixture and add the eggs, then mix for another 30 seconds until just combined. Knead the dough on a lightly floured board 3 or 4 times until it’s very smooth.
  4. Wrap the pastry in Multix Cling and refrigerate for at least 30 minutes before using to line tart or flan tins.
  5. Add the pulp from a fresh vanilla bean, if you want a vanilla shortcrust pastry.

Tip: If the pastry is wrapped well in Multix Cling to prevent it drying out you can refrigerate this pastry for up to 3 days before using it. You can also make a double quantity, use half and freeze the other half for use later in a Multix resealable freezer bag for up to 2 months.

Posted in Breakfast, Dinner, Entrees, Lunch