Maggie Beer

Sour cream pastry step by step 14

Sour Cream Pastry

  1. Step 1
    Sour cream pastry step by step 1

    To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs.

  2. Step 2

    Add the sour cream and continue to pulse until the dough starts to incorporate into a ball.

  3. Step 3

    Wrap the dough in plastic film and refrigerate for 20 minutes.

  4. Step 4
    Sour cream pastry step by step 8

    Roll the chilled pastry out to 2cm thickness and carefully line tart tin. If blind baking for a tart, gently press the pastry into the edges and trim off the excess pastry 5mm above the top of the tin, this will allow for shrinkage.

  5. Step 5
    Sour cream pastry step by step 13

    Line the pastry with baking paper and fill with baking beads.

  6. Tip: You can also use rice, chick peas or lentils to fill the tart for blind baking.

  7. Step 6
    Sour cream pastry step by step 14

    Place into the preheated oven and bake for 15 minutes, then remove the baking beads and baking paper and continue to bake for another 10 minutes. Remove and set aside to cool, ready for your filling.

Ingredients

  1. 125ml sour cream
  2. 200g unsalted butter chilled

Sour Cream Pastry appears in

Add to your favourites
Your basket Your basket   Check out