John's short crust, (pâte à brisé)

[johnstevens77]

Here is my personnal short crust as (almost) used in the frangipane tart.

DOUGH SHORTCRUST (BRISÉE)
CREAMED METHOD USING A FOOD PROCESSOR OR MIXER

FOR SWEET AND SWEET & SAVOURY TARTS AND PIES

300 GR. FLOUR FOR CREAMING
300 GR. FLOUR TO FOLD IN LAST
270 GRS ROOM TEMPERATURE BUTTER
2 TBLS SKIMMED MILK POWDER
80 GRS LARD
1 PINCH SALT
5 GR. SUGAR
2 EGGS BEATEN
2 TSP. FRESH LEMON JUICE




METHOD for processor

1. Cream the 300 Grs. flour, milk powder, sugar, salt, lard and butter in the processor or mixer, do not over mix.
2. Stop the machine and open the lid.
3. Add the lemon juice to the egg and pour into the machine.
4. Mix in using a pulse action.
5. Remove from the machine into a bowl.
6. Add the remaining 300grs flour and lightly cut in with a knife.
7. HANDLE LIGHTLY, DO NOT KNEED!
8. Form into suitable weights**, wrap in film and freeze until needed. If using right away, it must rest in the fridge for at least 3 hours.

For a mixer:
At stage #3, continue with the beater to mix in the eggs then change the beater for the dough hook, add the remaining flour to the bowl and mix on low speed until the contents clump together.

**I usually need 220 grs at a time for my 8”/20cm tart tin. If you are using a 10” tin, you would need 300grs.