Shortcrust pastry (base)

6 servings

30 minutes

Shortcrust pastry is the base of many classic desserts, from delicate cookies to magnificent tarts. Its history roots in European cuisine, where it is valued for its crumbly texture and rich buttery flavor. The main secret of the dough is the combination of sugar, egg, and margarine, which gives it softness and aroma. Adding sour cream makes it especially tender, while baking soda ensures lightness. Before use, part of the dough is chilled to achieve a perfect short crust. It serves as an excellent base for fruit and cream fillings, creating a harmony of textures. Its simplicity makes it accessible even for beginner cooks, while its versatility is an indispensable element in any baker's arsenal.

Energy value per serving

• Calories: 738.7
• Proteins: 11.1g
• Fats: 45.6g
• Carbohydrates: 73.4g

Ingredients

• Sugar: 0.5 glass
• Margarine: 300 g
• Chicken egg: 1 pc
• Sour cream: 105 g
• Wheat flour: 3 glass
• Slaked soda: 0.5 tsp

Cooking steps

1. Prepare all the ingredients.

   Required ingredients:

   • Sugar: 0.5 glass
   • Margarine: 300 g
   • Chicken egg: 1 piece
   • Sour cream: 105 g
   • Wheat flour: 3 glasss
   • Slaked soda: 0.5 teaspoon

2. Mix sugar with egg.

   Required ingredients:

   • Sugar: 0.5 glass
   • Chicken egg: 1 piece

3. Melt the margarine, add sour cream, flour, and slaked soda.

   Required ingredients:

   • Margarine: 300 g
   • Sour cream: 105 g
   • Wheat flour: 3 glasss
   • Slaked soda: 0.5 teaspoon

4. Mix everything.

5. For the sandy crust, send part of the dough to the freezer.