The recipe for shortcrust pastry Milano, simple and quick

Milano shortcrust pastry is one of the most famous basic preparations of Italian pastry, loved for its friability and unique taste. Perfect for tarts, biscuits and tartlets, this variant of shortcrust pastry stands out for the balance between butter, sugar and flour, which guarantees a soft consistency and an enveloping flavour. Preparing Milano shortcrust pastry at home is simple and gives great satisfaction, allowing you to create desserts that will conquer everyone at the first taste. In this recipe we will guide you step by step, also revealing some secrets to obtain a perfect result!

The secrets for a perfect shortcrust pastry Milano

What are the secrets to getting a perfect result? It all starts with the temperature of the ingredients, which must be well balanced to create the ideal consistency. The butter, for example, must be cold enough to blend without melting too much, while the flour must be chosen carefully, opting for a weak type, capable of ensuring friability. Sugar also plays a crucial role: icing sugar, for example, allows you to obtain a smoother and more homogeneous shortcrust pastry.

Preparing this shortcrust pastry is not only a pleasure for the palate, but also an opportunity to delve into the science behind each ingredient, just as Master Pastry Chef Iginio Massari teaches. Let yourself be inspired by his advice and try your hand at creating a delicate cream or jam tart, or sweet biscuits in the most creative shapes. With the right tricks, the result will be a success worthy of true master pastry chefs!

Shortcrust Pastry Recipe Milan

Milano shortcrust pastry is a perfect base preparation for making tarts, biscuits and many other delights. Here is the detailed recipe with ingredients and steps to obtain a crumbly and tasty shortcrust pastry.

The best pastry equipment on offer

Ingredients for Milano shortcrust pastry

(Dose for approximately 1 kg of shortcrust pastry)

• 00 flour : 500 g
• Butter : 250 g (cold, in pieces)
• Icing sugar : 200 g
• Egg yolks : 100 g (about 5 yolks)
• Grated lemon zest (untreated): 1 (optional, for flavouring)
• Salt : a pinch

Step by step preparation

1. Prepare the ingredients:
   Make sure the butter is cold from the refrigerator and cut it into small pieces. Weigh all the ingredients precisely to ensure a balanced result.
2. Sand the flour with the butter:
   In a bowl or on a pastry board, combine the flour with the cold butter. Work the mixture quickly with your hands (or in a food processor with the blade function) until you obtain a sandy mixture. This step, called “sanding”, serves to coat the flour particles with the butter, ensuring the crispiness of the pastry.
3. Add sugar and salt:
   Add the powdered sugar and pinch of salt to the sandy mixture. Stir briefly to evenly distribute the ingredients.
4. Incorporate the egg yolks and flavour:
   Add the egg yolks and, if desired, the grated lemon zest to flavor the pastry. Knead everything quickly, without working the dough too much, until it forms a smooth and homogeneous loaf.
5. Resting the dough:
   Wrap the dough in cling film and let it rest in the fridge for at least 1 hour . This step is essential to relax the gluten and make the dough easier to roll out.
6. Using the shortcrust pastry:
   Once rested, roll out the shortcrust pastry with a rolling pin on a lightly floured surface. Bring it to the desired thickness (usually 3-5 mm for tarts, 1-2 mm for biscuits) and use immediately for your preparations.

Helpful Tips

• For an even more crumbly shortcrust pastry, you can replace a small part of the flour with almond flour (about 50 g).
• Do not overwork the dough to avoid heating the butter and compromising the consistency.
• If you don’t use all the pastry right away, you can store it in the refrigerator for 2-3 days or freeze it for up to 2 months.