T4B110: Thermomix Shortcrust Pastry (& Quiche Lorraine!)

Jun 24, 2016

Thermomix Shortcrust Pastry, in no time!

In Episode 110, Sophia from Thermomix Baking Blogger gives you the tools you need to grow your kitchen confidence to make your own shortcrust pastry, and a delicious Quiche Lorraine to be proud of. You will love this quick and easy dinner from scratch.

Click on the play button at the top or download this in iTunes or on Stitcher Radio (and don’t forget to leave a review – it really makes our day!)

Shortcrust pastry… which one is that again?

Shortcrust pastry is the pastry you choose for making the deliciously buttery, crumbly pastry that you will find at the base of a tart, or a quiche.

It takes MUCH less time than puff pastry… in fact, it takes quite a ‘short’ amount of time to make it. It’s easy to pre-prepare and freeze.

Why make your own?

Not only is it more buttery and more crumbly, but it’s cheaper too!

For the recipe, follow the dough instructions from Sophia’s guest post: Quiche Lorraine.

There are two MUSTS when making your own shortcrust pastry…

  1. Always use cold butter.
  2. Always chill your pastry before using it.

Your pastry should be crumbly, without being too dry (that’s how to tell you’ve added just the right amount of water!)

Quick guide to blind baking…

  • Roll out to 5cm more than the diameter of your dish.
  • Roll up onto your rolling pin and lay it on top of the tart dish, like putting a blanket on it.
  • Prick the base with a fork.
  • Line with baking paper and fill with baking beans (ceramic, or dried). They act as a weight. Don’t use beans out of a tin. Bake for 10-15 minutes.
  • Remove the beans and the paper before baking for another 5 minutes.

Need a visual?

Choose your filling, and off you go! Sophia recommends (from her book, Homebaked)…

  • Choc Hazelnut Tart
  • Quiche Lorraine (which you can make vegetarian by leaving out the bacon)

How can you tell if it is done? The wobble test!

Armed with your oven mitts, take your quiche from the oven and give it a bit of a wobble. If the middle is moving, it needs more time. If it is set, it’s ready!

Looking for a gluten free option? 

If you loved this episode you will probably love… 

The shortcrust recipe and method that we walked through in this episode can be found in Thermomix Baking Blogger’s fabulous recipe book Homebaked – ThermoMix.Bake.Eat.Repeat, redefining baking with Thermomix. In this book you will find a mouthwatering collection of over 50 recipes, guides and tips on baking with Thermomix. It is packed with all the necessary tricks you need to tackle every type of dough with your Thermomix. Each printed copy comes with a free eBook.

Sophia book shot

The book is perfectly divided into sections by dough type, including instructions for each dough, how to guides and tips to create the perfect dough. From sweet yeast dough to choux pastry, Sophia has not left anything up to chance. Whether you make a succulent chocolate babka for breakfast or a fantastic Quiche Lorraine for dinner, this book will guide you through it and inspire you to bake more at home. Because nothing says home like the smell of baking.

Homebaked includes:

  • Sweet Yeast Dough
  • Shortcrust Pastry
  • Choux Pastry
  • Bread Dough
  • Filo Pastry
  • Puff Pastry
  • Danish Pastry
  • Rough Puff Pastry

Want to receive a copy of Home Baked from Sophia? One of our lucky listeners will be gifted a copy. Simply check out the contents list and tell us which (one) recipe you would like to make MOST in the comments below, by midnight, Sunday July 10 2016.

If you enjoyed this podcast, we’d be extremely grateful if you would take a second and leave us a review and rating over on iTunes.  Once on that page, simply click on the “View in iTunes” button to leave your review — thanks very much!