Recipe

Shortcrust Pastry for Tartlets

Name: Shortcrust Pastry for Tartlets
Prep time: 80 min
Cook time: 30 min
Total time: 110 min
Ingredients: 150 g wheat flour; 75 g butter; 1 egg; A pinch of salt; Butter, to grease the mold; Flour, to dust the surface; 1 can condensed milk; 120 g grated coconut; Guava jam, for the guava variant

Homemade shortcrust pastry for sweet or savory tarts, golden and crispy, with an optional filling of coconut and condensed milk.

CiberCubaMarch 23, 2011

CiberCuba

Preparation1 h 20 min
Cooking30 min
Total time1 h 50 min
Servings10 servings
DifficultyMedium

Shortcrust pastry is the name given to a large family of classic French pastry doughs that serve as a base for many recipes, both savory and sweet. Among them are tarts, which in Cuba are never missing from a birthday party, especially when filled with coconut or guava.

Method

For the dough

In a bowl, place the sifted flour and butter. Mix with your fingers until you get crumbs.
Add the egg and salt, and continue working the dough with your fingers until you can form a ball.
Cover the dough and let it rest for an hour in a cool place.
CiberCuba
Place the dough on a lightly floured surface and roll it out with a rolling pin until it is about 3 mm thick.
Cut the dough into the shape of the mold you are going to use.
Grease the bottom of the mold with butter (if you like, dust it also with flour so it doesn't stick) and place the dough.
Prick the dough with a fork so it does not puff up when baking.
CiberCuba
Bake at 200 ºC for about 15 minutes, until they are golden, crispy and evenly toasted.
CiberCuba

For the coconut filling

In a saucepan, mix the condensed milk with the grated coconut.
Cook over low heat without stopping stirring until, when passing the spatula, you can see the bottom of the saucepan.
With a spoon, distribute the coconut sweet in the tarts while it is still hot.
Let the tarts cool before serving them.
CiberCuba