Vanilla Pastry
This pastry is to be used for fillings that do not require baking
Makes enough for: 1 batch pastry
Ingredients
- 175 g flour
- 80 g fructose
- 100 g butter, cubed
- 1 egg yolk
- 5 mls vanilla extract
- 5 mls fridge water
Method
- Place the flour and fructose into a stand mixer bowl
- Use the paddle attachment and mix to combine
- Add the butter and beat until it resembles fine breadcrumbs
- Add the egg yolk, vanilla and water and mix until a dough forms
- Tip out onto clingfilm, shape into a disc, cover and refrigerate for 30 minutes
- Take the dough out of the fridge, place between 2 sheets of baking paper and roll out to 3mm thick
- Place into a lined quiche tin and do not trim the edges
- Place into the fridge while you preheat your oven to 180° Celsius
- Remove from the fridge, dock the bottom of the pastry and line with baking paper
- Place baking beans into the tin and place into the oven
- Bake blind for 20 minutes then remove from the oven
- Remove the baking beans and paper and return to the oven for a further 8 minutes
- Remove from the oven and leave to cool completely before trimming
- Once cool, place your desired filling into the pastry case and follow the recipe instructions for chilling