CEREAL SHORTCRUST PASTRY
SHORTCRUST PASTRY FOR TARTS AND SHORTBREADS
Difficulty level
SHORTCRUST PASTRY FOR TARTS AND SHORTBREADS
Ingredients
| CEREAL'EAT FROLLA | g 1.000 |
| eggs | g 100 |
| unsalted butter 82% fat - softened | g 400 |
Preparation
Mix all the ingredients in a planetray mixer with the paddle attachment for 5 minutes at low speed.
Cover the dough well and let it rest in the fridge for at least 2 hours, then use it to make shortbreads or bases for tart and tartlets, as usual.
