Biscuit Crust for Tarts
A classic Parsi-style shortcrust pastry recipe from 1900, designed specifically for creating tender, biscuit-like shells for tarts and tartlets. This rich dough combines wheat flour with butter, egg yolks, and a touch of sugar, kneaded with milk to form a sturdy yet flaky base. It is rolled out to a quarter-inch thickness and is perfect for holding both sweet and savory fillings before baking.
Ingredients
- 1/2 pound Wheat flour (All-purpose flour) (Originally 'Mill's No. 1 Wheat Flour'. 1/2 pound is approximately 2 cups.)
- 5 tolas Butter (Approximately 60g or 4 tablespoons (1/4 cup).)
- 2 teaspoons Granulated sugar (finely crushed) (Use heaping teaspoons.)
- 2 yolks Egg yolks (Originally 'dal of 2 fresh eggs'.)
- 2 tablespoons Whole milk (Quantity estimated. Use enough to bind the dough.)
- 2 tablespoons Flour (for dusting) (Quantity estimated for dusting the board.)
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Instructions
- 1Sift the flour onto a pastry board or a clean table surface and form it into a heap with a well in the center.
- 2Add the egg yolks to the flour and mix gently until they are fully incorporated and no longer visible. Then, add the sugar and butter, mixing them into the flour.
- 3Gradually add enough fresh milk to bind the mixture into a stiff dough. Knead the dough thoroughly until it becomes soft and pliable.
- 4Dust the surface with a little extra flour (sata). Roll out the dough to a thickness of about 1/4 inch. Use this crust to cover or line tarts, tartlets, or other pastries before baking.
- 5Bake according to the requirements of your specific tart filling, or blind bake in a preheated oven at 375°F (190°C) for 15-20 minutes until golden brown.
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