Tag: shortcrust

The classic with shortcrust pastry and cream – Gordon Ramsay’s version

Easy and traditional fruit tart recipe


How to make classic fruit tart

Watch grandma’s video to better understand the process for making fruit tart

The tart of tarts is the fruit one. Very simple: classic shortcrust pastry, custard and seasonal fruit. For grandma the final touch is a little homemade jelly to brush on the fruit and it turns out perfect! Here are the doses for grandma’s fruit tart:

For the dough

  • 270 g of 00 flour
  • 100 g of sugar
  • 130 g of butter
  • 1 egg
  • Grated zest of one lemon
  • A pinch of salt

For the cream

  • 500 ml of milk
  • 2 whole eggs
  • 80 g of sugar
  • 40 g of farm starch
  • Lemon peel

For the syrup to brush on the fruit

  • 100 ml of water
  • Juice of half a lemon
  • 70 g of sugar
  • 4 g corn starch

To garnish:

  • Mixed seasonal fruit to taste

For the procedure we recommend watching the video recipe on YouTube!Easy and traditional fruit tart recipe

If you love tarts, also try the classic jam tart and the ricotta and chocolate tart.

How to store shortcrust pastry – AltroFood – Gordon Ramsay’s version

Carbonara when it was invented


How to store shortcrust pastry

There shortcrust pastry it is one of the most loved and versatile basic pastry doughs, used to create tarts, biscuits and desserts of various kinds. His preparation it requires attention and care, but equally important is knowledge how to store it adequately to maintain its qualities unaltered. Correct storage not only guarantees the freshness and the softness of the dough, but also allows you to optimize times in the kitchen, having a ready base for your own confectionery creations. In this context, it becomes essential to know the most effective methods for preserving shortcrust pastry, both short and long term.

How to store shortcrust pastry

Preserving shortcrust pastry can be done in different ways, depending on your needs and the time available. Once prepared, the shortcrust pastry can be used immediately or stored for future use. If you do not intend to use it immediately, it is essential to take some precautions to preserve its quality.

For a short-term storage, the shortcrust pastry can be wrapped in cling film and placed in the refrigerator. In this way, the dough remains elastic and ready to use for approximately 2-3 days. It is important to make sure that the film adheres well to the dough to prevent it from absorbing odors from the refrigerator.

For a long-term storageHowever, the shortcrust pastry can be frozen. After carefully wrapping it in transparent film, it is advisable to place it in a food bag and place it in the freezer. In this way, the shortcrust pastry can be preserved for a long time about 2 months. Before use, you will need to transfer it to the refrigerator 24 hours to allow a gradual defrostingthus preserving its texture and ease of processing.

Another aspect to consider is the conservation of the rolled out dough, for example, if you want to prepare the base for a cake in advance. In this case, the dough can be rolled out, placed on a baking tray and covered with cling film before being refrigerated or frozen, following the same times indicated above.

In short, correct conservation of shortcrust pastry is essential to guarantee the success of your confectionery preparations. Whether it’s a tart for breakfast or biscuits for afternoon tea, having quality shortcrust pastry available makes the difference. To explore a delicious recipe that uses shortcrust pastry, I invite you to consult grandmother’s cake, a timeless classic of Italian pastry making.

Golosotti biscuits, shortcrust pastry delights filled with chocolate. Twenty minutes in the oven and you’ll eat it – Gordon Ramsay’s version

delicious biscuits


Cookies ” Golosotti” they are fragrant sweets shortcrust pastry, filled with chocolate. Good to be enjoyed in the company of a good tea, or a cup of hot chocolate, for breakfast, or even as a closing to a meal. An easy recipe to make, it could even be a recycled recipe, to use any leftover chocolate, biscuits etc..etc.. There is no specific recipe, below I describe how I prepared the “Golosotti” biscuits.

Delicious biscuits Ingredients:

For the shortcrust pastry:

  • 200 g of flour
  • 100 g of starch
  • 2 eggs
  • 120 g of butter
  • 120 g of sugar
  • 10 g of baking powder
  • grated peel of an orange
  • 1 pinch of salt

For the stuffing:

  • 250g of milk chocolate
  • 160g of Nutella
  • 150g of sponge cake

To complete:

  • 1 egg yolk
  • 2 teaspoons of milk

Method:

To prepare the biscuits “ Golosotti” start preparing shortcrust pastry. Place the eggs and sugar in a bowl, mix them quickly with a whisk. Add the melted butter, but not hot. finally the two sifted flours and the yeast, the pinch of salt and the grated orange peel. Mix everything together, pour the resulting mixture onto the work surface as soon as you get it compact dough and uniform, form a ball, wrap it in cling film and place it in the fridge to rest for at least an hour.

In the meantime, prepare the filling. In a bowl, break up the chocolate, melt it in the microwave, then add the Nutella and the crumbled sponge cake, mix everything until you obtain a homogeneous mixture. Transfer it onto a sheet of baking paper, and with the help of a tarotform a rectangular loaf, flatten it, place it in the fridge and let it rest for thirty minutes.

Once the resting time has elapsed, take the pastry from the fridge and roll it out on the work surface, forming a rectangle half a centimeter thick. Place the filling on top, close the shortcrust pastry over the filling, remove the excess pastry, compact, and put back in the fridge for another thirty minutes. After this further resting time, take the loaf from the fridge, mix the egg yolk with the milk, and brush the surface. Cut the biscuits two centimeters wide, bake in a preheated oven 170° for about twenty minutes, obviously cooking always depends on your oven. Leave to cool on a wire rack before enjoying.

Read also: Baked Neapolitan Graffe by Benedetta Rossi, without eggs, potatoes and butter. What you put in the dough that works the magic

delicious biscuits

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