Pastry Base
by Tarla Dalal
26 Nov 2012
This recipe has been viewed 16419 times
A pastry base is like fine linen waiting to be embroidered on! it offers a wonderfully chewy yet crunchy base to hold all your favourite fillings, be it chocolate, custard, jam, caramelised nuts, stewed fruits or your own innovative combinations. The perfect pastry base, of course, leads to the perfect tart, so here is how to get it right…
Pastry Base recipe - How to make Pastry Base
Preparation Time: Cooking Time: Total Time:
Makes 1 servings
1/2 cup plain flour (maida)
1/4 cup butter , frozen and cut into small pieces
2 tbsp cold milk
Method
- Method
- Sieve the flour into a bowl.
- Rub the butter into the flour with your fingertips till it resembles bread crumbs.
- Gradually, add enough cold milk to make a firm dough. Refrigerate for 10 to 15 minutes.
- Lightly flour the rolling pin and the pastry board.
- Roll out the pastry to line a 150 mm. (6") diameter tart mould.
- Prick with a fork at regular intervals.
- Bake in a pre-heated oven at 230°c (450°f) for 10 to 15 minutes or till golden brown.
- Cool completely.
Nutrient values per serving
| Energy | 533 cal |
| Protein | 7.3 g |
| Carbohydrates | 42.1 g |
| Fiber | 0.2 g |
| Fat | 36.5 g |
| Cholesterol | 109.8 mg |
| Vitamin A | 1405.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.4 mg |
| Vitamin C | 0.3 mg |
| Folic Acid | 1.7 mcg |
| Calcium | 75.7 mg |
| Iron | 1.5 mg |
| Magnesium | 35.4 mg |
| Phosphorus | 113.5 mg |
| Sodium | 357.7 mg |
| Potassium | 109.4 mg |
| Zinc | 0.3 mg |
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