I love the satisfaction of making my own pastry at home, especially when it ends up crisp and short and perfect. I decided to develop a pastry that makes use of yoghurt instead of the traditional sour cream as I often do not have sour cream to hand. Yoghurt is a fixed ingredient in my house as I top my granola with it, and I am using yoghurt to make my rusks. I have taken photographs of the steps I used to blind bake my yoghurt pastry. I take it for granted that everyone knows what this means, but maybe there is someone reading this blog who is not familiar with the term. Blind baking ensures that the pastry’s bottom edge is cooked properly and that you don’t end up with a wet mess holding up your delicious filling. This pastry is very fine and needs to be filled before you can take it out of the tart tin.
step 1: Cut out a circle of baking paper to fit the bottom of your pastry tin. Spray non stick cooking spray around the edges and the base of your pastry tin. Place the cut circle onto the base of the pastry tin.
step 2: Once the pastry is made, shape the pastry into a disc and lightly flour the pastry. Wrap in a sheet of baking paper and leave to rest in the fridge. I use this sheet of baking paper to roll the pastry out, as well as for the blind baking.
step 3: Using your rolling pin depress the pastry across the centre. Turn the pastry so that the depressed line is straight across, and make another depression across the first depression, to form a plus sign (+). Now turn the pastry so that the plus makes a cross (x) in front of you. Make another depression and now start rolling.
To maintain the round shape roll the pastry once from top to bottom and then turn the pastry a quarter turn. Repeat this until the pastry is the correct size.
step 4: Flour your rolling pin and roll the pastry onto the rolling pin. Now place the tin alongside the rolling pin and gently roll your pastry into the tin, being careful to not cut the edges if at all possible. Don’t worry if you do as you can always patch them.
step 5: Turn the edges in and then start pressing the pastry into the tin to make sure it is a snug fit.
step 6: To make sure the pastry does not lift I use the back of my muddler to press the edges down properly. You can use the back of your rolling pin if the size is suitable. Once this is done, the pasty goes back into the fridge.
step 7: I then use a table fork to prick the bottom of the pastry
step 8: Now place the baking paper into the tin (I cut it round to make it easier) and place your baking beans on top. If you don’t have baking beans you can use dry beans or rice. Just save them after you have used them for the next time you make pastry.
step 9: I place the pastry tin onto a baking tin to make it easier to handle and to make sure I don’t pop the loose bottom out by mistake. After 15 minutes of baking the baking beans are removed and the tart is baked for a further 5 minutes.
step 10: Last but not least, as soon as I take the pastry out of the oven I use a brush to brush on an egg wash. This seals the pastry and it can now be filled with what ever you want to make for your tart flavour.
- 125 g flour
- 100 g cold butter cut into small cubes
- 15 g sugar - I used fructose
- 80 g thick plain yoghurt
for the egg wash
- 1 egg yolk beaten with 5mls water
- Place the flour, butter and sugar into a food processor and process on a low speed until the flour resembles bread crumbs
- Add the yoghurt and process until the dough comes together
- Turn out onto a light floured surface and form into a flat, round disk
- Dust lightly with flour, wrap in baking paper and refrigerate for 20 minutes
- Preheat the oven to 200° Celsius
- Roll out on light floured baking paper to just fit your flan / tart / pie tin with a little overlap
- Refrigerate for 20 minutes
- Prick the bottom with a fork and blind bake for 15 minutes
- Remove the baking beans and bake for another 5 minutes
- Seal the surface with the egg wash
- Trim the edges of the pastry
What I blogged:
- one year ago – Making our own Champagne
- two years ago – Ginger Prawns On An Apple And Tatsoi Salad
- three years ago – Friday’s Food Quiz
- four years ago – Friday’s Food Quiz