Sweet Pastry

Sweet Pastry

It is a little of an unconventional pastry method but the result is a delicious sandy texture! We have used this pastry in our kitchen for the last few years.
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Course Dessert
Cuisine baking
Servings 2 30cm tart shells


  • 150 g icing sugar
  • 250 g butter
  • 2 eggs beaten
  • 500 g Plain Flour


  • In a large bowl, with a wooden spoon or an electric mixer, beat together the butter and icing sugar until creamy, combine to it the egg. ( it will be a little split looking but don’t panic.)
  • On a work surface or a large bowl sieve the flour and make a well. Add the butter and egg mixture in the well and start to combine the flour with the mixture to form pastry dough. Shape in a rectangular shape and wrap in Clingfilm.
  • Allow to rest for at least 30 minutes.
  • Roll on a well floured surface, and when lined set in the fridge for 20 minutes before using as required in the recipe.
  • Store for 3 - 5 days, or freeze for 2 months.

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