Shortbread Crust Recipe Demonstration - Joyofbaking.com
HTML-код
- Опубликовано: 15 сен 2024
- Recipe here: www.joyofbaking... Stephanie Jaworski of Joyofbaking.com demonstrates how to make a shortbread crust. A Sweet Pastry Crust, also known as Pate Sucree, is a rich and sweet pastry with a crisp cookie-like texture. Once made, this pastry can be stored in the refrigerator for several days. You might also want to make an extra batch and pop it into the deep freeze, as it freezes so well. That way, when the urge hits, you can produce a quick dessert with very little effort. This Sweet Pastry Crust is ideal for making both large and small sized tarts, especially those filled with fruit and/or cream.
We welcome comments on our Facebook page: / joyofbaking
hands down my all-time favorite shortbread crust recipe. I've been using it for 10 years and it's never disappointed.
This is the only shortbread crust recipe I use. It has never failed. It is easy to create, tastes great and works every time. Her videos are so easy to follow.
AGREED I have been referring to this for like 9 years now lol
She does the absolute best videos and they work every single time.
Thank you for making a simple clear, yet tasty, recipe. It's a 12 yo video and is better then most noise videos from today.
Never even thought of using cookie dough instead of classic pastry. Brilliant! Thank you from the bottom of my pie tin.
I have been looking for a good pie base for years to make my strawberry pie with pudding and jelly. Well I used your recipe yesterday and I am so pleased the crust just melted in the mouth. My husband said it came out the best ever. Thank you so much
I made this.. was delicious! I greased my tarte pan, which lead to the mixture sliding down. Avoid greasing your tin if it’s “non stick” like mine.. additionally, this was really sticky and hard to mould with.. but wet fingers helped with pressing it in.. it’s truly a delicious recipe
I love Stephanie she is a great teacher and just so likable. I finally made a great Shortbread Crust because of this video Thank you!
We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.
Thank you for both metric and imperial measurements
I bought some cherries as they were in season, intending to eat them as fresh fruit. Unfortunately they were rather sour. Idea !! Cherry tray bake. Have just found and used this 11 yr old recipe as the base for the tray bake using double the quantity as the tray was 9 × 13 ins, also the same recipe for the crumble topping. Top Marks. Absolutely brilliant. I will definitely use it again. I love your recipes they are always so clear and concise.
I made homemade butter to use in this shortbread crust recipe. Doubled the recipe to make a cheesecake for a larger pan. I like a thick crust and I wanted more cheesecake than a 8" or 9" pan.
This crust, with a sweet potato cheesecake filling is the most scrumptious cheesecake I have ever baked. I have made many many cheesecakes as they are my favorite dessert and this crust is a thousand times better than graham crackers. I may triple the recipe next time so I can make two 8" cheesecakes - one to freeze, as the recipe for the cheesecake filling I used had extra filling even with my 12" cast iron skillet. It was chilled enough to slice at noon with a friend, so I've only just had some. Loved it so much, I immediately had another slice.
Thanks again Stephanie! Your recipes are always winners for me.
chesh kat kkkziiiiiiui
Yes, you could either make it by hand or with a hand mixer.
Yes, you could leave it in the freezer for a while before baking. However, the crust may take longer to bake.
This is the best shortbread crust. I just made a lemon maringue pie (also followed by your video) - it turned out superb nice. My mom & friends enjoyed it.
thank you for both recipes 😊
Dddrttrqqykid6
Love your posts! And i have learnt sooo much from you. You have made baking so fun n simple..thank you so much....much love from Finland!
Hi Stephanie I've just come across your channel and so glad I have because I'm not too good at making a pie crust. Thank you so much for posting your easy peasy recipe for shortcrust pastry and wow no rolling pin either😊 I can't wait to try it. Btw, great demonstration. I've just subscribed to your channel 🧡 x
Advice to all bakers here- don't overbake this crust! If it's too brown it will be very sandy in texture when you bite into it, rather than soft and light if you take it out when it's barely golden brown.
I don’t yetro
Yes, you could use a pie pan.
Wow! what a wonderful tip. I always rolled the pastry first. Thanks so much for sharing. I have to try this tomorrow. Almost midnight in France. Big hugs from your fanxxx
I watching this show in year 2020 you are quite awesome lady in past ❤️ love from PAKISTAN 🇵🇰
When it comes out of the oven, it is soft, like a shortbread cookie. But it does firm up as it cools. However, this crust is a little more delicate than other types of pie crusts.
To make the base plate removable... before you use the flan tin, spray the base with oil and line with baking parchment cut to the shape of the base PLUS a tab that you can grab and pull once your pastry is cooled. The thin film of oil makes the parchment stick to the metal base. By removing the sides of the dish as demonstrated, you can take hold of the tab and pull gently, thereby carefully removing the metal base from the pastry crust without damage...
Yes you can for about a month or so.
Thank for converting the measurements. Great video!
Great video, Finally I found a shortbread crust recipe. My tart pan is 11 inch of length. How much flour,sugar and butter should I use?
you can't believe how much i suffered from this Shortbread Crust recipe .. i tried a lot of recipes and it was so hard to me until i find yours thank you so much
I've never tried making it with a stand mixer, but it should work. You can also make it by hand.
i havnt a food prosseser so i made this with my hands
great recipe turned out beautiful,and its so easy to make THANKS
This will make an excellent base for Gordon Ramsey's dessert recipe for "Rum apricots with lime cream" .. And with what's left over, make fingers and allow dinner guests to have separately if they wish!
Great video presentation too!
Great Videos, One of your Fans from Mauritius
Yes you could.
Very good teacher
Yes.
Did you freeze the crust for at least 15 minutes before baking? As this helps to relax the gluten in the flour so it won't shrink. Burning sounds like it was over baked. Bake it just until it's golden brown. Maybe check it several minutes before the stated baking time. Also, I wouldn't use margarine in this crust.
You can cut the cold butter into the flour with a pastry blender or your fingertips. Then just work the dough until it starts to come together.
tried this and turned out absolutely perfect .. thank for sharing this recipe!
That sounds like a nice idea. I think I would pre bake the crust.
I made it couple of times and it was really easy.. With my hands tho
Thnx for the great recipe
I think the best way to describe them is that the shortbread crust has the taste and texture of a shortbread cookie. The sweet pastry crust has the taste and texture more like a sugar cookie.
You can usually store a pie crust in the refrigerator for about 2 to 3 days. Or you can freeze it for a couple of months.
Cut the cold butter into the flour mixture with a pastry blender or your fingertips until the dough starts to come together.
Great pastry recipe for desserts and a favourite with the family.
Awesome, Stephanie your top drawer.
Great tip about the freezer for cooking crusts, I'll try it!
I've never actually tried it when making a pumpkin pie, but it should work.
Either one would be very good.
Hi, can this crust be used for apple pie?
Yes, you can store the pastry overnight.
Amei.....muito simples e fácil de fazer!
Hi Stephanie, I am a fan of your recipes and the way you demonstrate them is very simple and easy. I have personally tried most of them and my favourite is the Lemon Curd Tart in Sweet Pastry Crust. And I have a question, if the Shortbread Crust is used with Lemon Curd does it have to be given egg wash after baking and a layer of almond meal? Or can the PastryCrust be used as it is. Please reply. Thank you
Not exactly sure why that happened. A few things to watch for. Make sure that the pastry is really pressed into the corners of the tart pan and then make sure it is really firm (about 15 minutes in the freezer) before baking. And be sure to use butter, not a buttery spread or margarine.
My tart pan is about 9 inches. I would probably use an 8 inch as there might not be enough pastry for an 11 inch pan.
I did this for my 1st tart came out very well
I use different brands. They are Plugra, Kerrygold, and Land o Lakes.
You could, although I would probably cut back on the sugar.
Finally I found a video with metric measures!
Hi Stephanie. I have baked this crust in a TEFAL tart pan which is non-stickey.
After being baked for 9 minutes the sides of the crust started to fall and there remained no sides. On the other hand the tart became like biscuit. What should I have done?
Did you ever solve this problem? I had the same problem. I know it was a long time ago. Maybe you just gave up.
Don’t bake it too brown
Two things came to mind: (1) your butter maybe too cold to be mixed in with the flour. During the baking process, the chunks of butter just melted away. The tell-tale sign will be butter leaking onto the tray or inside your oven, (2) keep the crust in the freezer longer. Make sure it is frozen completely and the crust is firm to touch.
Excellent presentation! Thank you!
So is this a shortcrust?
Thank you for giving the weights in grams, I appreciate it.
Love this channel. It's always so informative and you look so professional!
First time trying the recipe and it turns out excellent. I used hand not food process :)
One question, can I reduce the amount of powdered sugar? Thank you
Yes, you can do that.
hi, your step is very easy to understand,but can i use blender to replace the food processor? i didnt own one.. really hope for you respond..
Very nice!
Hi.
It's stated in your Lemon Bars Recipe that the butter must be at room temperature, while you said the butter must be cold in this recipe. Both of the recipes are for shortbread crust... so I'm confused :-?
Today I followed your Lemon Bars Recipe. The crust was easy to fall apart. Was it due to the room-temperature butter?
It tasted really good though :) Thank you!!!
Hello Stehanie,i made the tart and it is delicious but although i buttered the tart pan (i used a lot of butter)i cannot seem to take the tart out of the base of the tart pan.i baked it for about 10-12 minutes..do you think that if i use a non stick spray the tart will come out of the pan easily?Thanks in advance.
i've been letting the food processor continue till it forms a ball, then rolling it out w a rolling pin after sitting in the fridge overnight. i've gotten only raves about the texture/taste of my tart crusts. so i don't see why forming the crust manually makes it more tender. then as far as putting it in the freezer so u don't have to put parchment paper and beans, it's interesting she does the freezing method. maybe it's easier. what i care about most is that i get even drying out, browning.
The sides of the tart collapse. I followed your steps, but when I went to take out the tart shell out of the oven, the sides had collapsed into the bottom of the tart. Any ideas why that would happen and how to fix it?
I just made the crust today and ran into the same problem. Stephanie - Joy of Baking - could you let me me know as well what can be done to keep the sides of the tart crust from collapsing.
Same here very disappointed with the outcome, had to throw it out. :(
Hi Stephanie. Thank you for your lovely recipes. They come out fabulous all the time. I tried your shortbread crust for tarts and filled it with a salted chocolate custard. The combination was divine. I have a small query. I would next like to make tartlets. The ones that I have, have a diameter of around 3". How many tartlet shells do you think I can make from a single batch of your shortbread crust? Thank you once again!
Hi Ms. Stephanie, can I use this shortbread Pie Crust for Coconut Pie? We have so many coconut oie maker here but the taste of the crust are not good. I really like to your shortbread pie, do you think this can hold the coconut ingredients in it? thank you so much for sharing this recipe! God bless you!
Can I do it by hand? I don't have a food processor
hi i really want to make this for thanksgiving tomarrow and i have a 28cm tart pan what are the ingrediance i need cause your website only has for 20 -23 cm pan...thank you so much!!!!
Thank you so much Stephanie.
There is a chocolate pie recipe on the site.
Hi, may I know if I can remove the tart when it's still warm? Or I have to wait for it to cool completely?
If you used that size pan with the same recipe, the crust would be quite thin.
looks like you're using an 8 in Joy. I have a 9in and just got done making the crust. I had to make another half batch to finish. I had a little left over but the basic recipe wasnt enough for a 9 in. Maybe its just me. I suck at pushing out a crust lol
Nice job! I'm gonna use your recipe thank7
Making the lemon tart for my mums birthday
What do you use a shortbread crust for? and what do you use the sweet pastry crust for?
Sky Leopard I would appreciate the response to this questions as well :)... Thank you!
Keep in mind that I am an amateur baker. For me, I usually use a shortbread crust (sweet in flavor versus a savory crust) for lemon custard or coconut cream tarts. I usually use this in a pan with a removable bottom. Recently, I made a pumpkin pie in a shortbread crust and it tasted really good. This is usually made with butter and has a nice buttery taste to it.
Pastry crust to me is more like a traditional American pie crust made with shortening. Thus, the crust is flakier. I can still fill it with lemon custard, pumpkin or coconut cream. Further, you serve this in the pie plate it is baked.
What is the different in the use of sweet pastry crust and shortbread crust? BTW I like your demonstration and explaination, it is really informative
Wao! That looks so good. Can I make smaller tarts with this? If I can, do I need to reduce the heat and/or time it cooks in the oven? Thank you for sharing all those recipes, I've learn much, and there's still more to try out! :)
Fabulous, you remind me how quick a shortbread crust can be! Have you tried to use this recipe for individual tarts (like the lemon cheesecakes)? I want to make the Lemon Tart recipe in individual servings but I don't have individual tart pans and thought to try muffin pans. Maybe foil cups?
Yes, you could use this pastry for individual tarts. Foil cups should work.
can i make a key lime pie using shortbread crust? cause i've tried this recipe and i love the taste and smell of this crust.
and another thing.. should we let the the pastry crust rest for a while before we bake it or it's fine to bake it after we take it out the fridge.. thanks :D
This would be a very nice crust with the no bake cheesecake.
Thats a great idea.. My pastry always starts going wrong.. when i handle and roll it..
buuut- if you do it without sugar - just salt as I want to put California chicken salad in the crust so I have to use a taller form but it has no removable bottom - I still will not stick as it has all that butter and I sprayed the form --- is it ?
What brand would be a good qaulity butter? What do you use for your pastry? Valerie.
There are many good brands of butter. I normally use Plugra when making pastry.
Could you please give ingredient measurements for an 11" inch tart pan? Thank you!
What size is that tart pan? I have an 8" and an 11" Tart pan. they are also black coated/non-stick pans. Will this recipe fit in the 11"?
Also, should I adjust the time since they are nonstick/black coated pans.
What fillings would be used for this pastry case? Valerie.
I use this for a lot of my tart recipes. Fillings include pastry cream, lemon curd, chocolate ganache www.joyofbaking.com/BanoffeePieRecipe.html
This looks great. Can you substitute the wheat flour with a gluten-free one?
I’m sorry, but I’ve never used gluten free flour so I don’t know if it would work.
@@joyofbaking Thank you very much for getting back to me. I noticed that in this recipe, we blitzed everything together in the food processor, whereas in the shortbread cookies recipe, we creamed the butter and sugar together before adding the flour. Is there a reason for using different methods?
Thank you.. this looks easy.
I'll try to make it.
can I use this for mini crust
HI STEPHANIE.. IM PLANNING TO MAKE THIS AND FILL IT WILL YOUR BUTTER TART FILLING RECIPE.. WILL IT WORK OKAY? COZ I FIND IT VERY EASY TO MAKE. I DONT LIKE DOING THE OTHER CRUST THAT YOU NEED TO ROLL USING A ROLLING PIN.. PLEASE ANSWER. THANK YOU SO MUCH!!!
FROM PHILIPPINES WITH LOVE!
Yes, you can use this pastry to make butter tarts.
Hello im from Philippines too
Hi! Will chocolate pudding be good in a shortbread crust?
Hi Stephanie, I love your videos, you explain everything and in a very natural way...thank you so much. I want to do a banana cream pie, can I use the shortbread crust or the sweet pastry crust for that? Which would you recomend? (I live in an awfully hot place). Thanks again
Thank you! I will be sure to check it out!
Hi Ms. Stephanie. I want to use again your method in making pastry crust. I don't have a food processor.. what should I use instead of Food processor?