Shortcrust pastry with whole eggs,
for snack tarts

 IN PREPARATION

A very simple pastry to prepare; and it's always a hit.
So it could not miss in my collection of recipes!

Of course, loving tarts often made with very delicate shortbreads, I am almost ashamed to describe such a simple one, almost a shortcrust pastry enriched by an egg (where with that amount of flour I would have put at least four yolks!) And sugar.

But in its simplicity it allows you to bring out the taste of the other ingredients... for example that of a good homemade jam.
It is better to hide it after having cut the necessary slices: otherwise it will disappear!

And now, starting as always from the ingredients, let's start cooking!

Ingredients:

Preparation:

I recommend preparing in advance and keeping any fillings aside.

Then stick with the preparation of the shortcrust pastry: pour the sifted flour into a large bowl (or even directly on the kitchen surface), form a fountain and place the chopped cold butter in the center.

Mix them quickly with your fingertips so as not to leave dry flour.

(I have a little trick, for this phase: after weighing the butter and flour, cut the butter into small cubes and sprinkle it with some of the flour already weighed; then I leave it in the freezer for about twenty minutes. the butter and the rest of the flour in the mixer and I turn the blades for a minute at maximum speed: a perfect dough and still decidedly cold!)

Pour the dough onto the work surface (or into a large bowl), form a fountain and add the eggs, sugar, salt and lemon zest (and vanilla if desired). (according to your taste, citrus zest and/or vanilla).

Knead quickly (the dough will appear crumbly and lumpy), collect it on the work surface by folding it on itself a couple of times, form a ball and leave it to rest in the fridge wrapped in plastic for an abundant hour.

Take the dough from the fridge and divide it into two parts: a little more than half the dough for the base, the rest for the lid.

Roll out the two discs to a thickness of about three millimeters.

Arrange the base in the cake tin, prick it with a fork and keep it cool.

Spread the lid and keep it cool while filling the base with the custard.

Close the tart with the lid, sealing the edges well.

Bake in a static oven at half height at 180 ° C for fifty minutes

(If the cake starts to darken too much during baking, you can cover it with aluminum foil.)

Remove from the oven and leave to cool on a wire rack;
as soon as possible, remove it from the pan, sprinkle with icing sugar and let it cool completely.

Now you just have to cut a slice and enjoy it.

Buon appetito!

ADVICES AND NOTES:

• Recipe, text only: to print or download.
• I often happen to prepare, the day before, both the shortcrust pastry and the custard; then I leave them in the fridge until ready to use them.
• There are also versions of this tart prepared without a lid and in which the pine nuts, very abundant, cover the custard.
• If some shortcrust remains, you can keep it in the fridge until the following day and use it for cupcakes or biscuits.
• See also: The cake of Grandma Duck, Standard shortcrust pastry,

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