To use up that raspberry pastry cream I made recently, I made some sweet pastry for raspberry tarts. I doubled the recipe to use up the 2 yolks I had left since this dough can be frozen for a good few months. Here’s a recipe to use up yolks and icing sugar makes this dough more delicate.
(makes a 18cm tart)
- 100g plain flour
- 50g cold butter, cubed
- 1 tbsp icing sugar
- 1 tbsp cold water
- 1 egg yolk
- a inch of salt
- Combine flour, icing sugar and salt in a bowl.
- Add cubed, cold butter and rub into the flour mixture till it resembles coarse sand.
- Add the egg yolk and water till the dough comes together.
- Tip the dough out in a work surface and knead till smooth.
- Shape into a disc and chill for at least 30 minutes before use or freeze for up to a few months.
- To use, take frozen dough out to thaw in fridge overnight.
- On day of bake, take dough out for about 20 minutes before rolling out thinly to line a 18 cm tart tin.
- Preheat oven at 180 degrees C.
- Line tin lined with dough and line parchment paper on top of dough and weigh the dough down with baking beans and bake for about 20 minutes.
- Remove tart from oven, remove baking beans and parchment paper and bake for another 5 to 10 minutes till top is golden brown.
- Remove from oven and allow to cool completely before filling the tart case.
I already have a sweet tart dough recipe that works, but this one uses up the yolks, so here! Try!