Iginio Massari shortcrust from Cielo TV's A Lezione da Iginio Massari

Published on 29 June 2016

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Photo unavailableFor those who missed the master's first Cielo TV shortcrust lesson, here is his method step by step. He says eating for a moment of happiness is the pastry chef's secret; shortcrust is extraordinary, simple but not trivial.

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Method

Introductory photographs from the original

0 steps completed out of 22

1.Step 1 of 22
We put butter, then icing sugar in the mixer.
2.Step 2 of 22
We add acacia honey.
3.Step 3 of 22
We mix for a few seconds on medium speed until the butter, sugar and honey are combined, then incorporate the salt into the egg yolk.
4.Step 4 of 22
We stir to dissolve.
5.Step 5 of 22
We add yolk.
6.Step 6 of 22
We split vanilla, the world's strongest natural flavouring.
7.Step 7 of 22
We add to mixer.
8.Step 8 of 22
We grate lemon zest.
9.Step 9 of 22
Hold the grater facing upwards to see that you remove only the yellow lemon zest. The white pith is unpleasantly bitter in this lovely shortcrust pastry. We incorporate the aromatic lemon zest.
10.Step 10 of 22
While butter absorbs yolk and salt, we sift flour once.
11.Step 11 of 22
Then again.
12.Step 12 of 22
We add flour sifted 2 times.
13.Step 13 of 22
A few seconds and pastry is ready.
14.Step 14 of 22
Work shortcrust briefly and remove with a spatula.
15.Step 15 of 22
A tip: good pastry does not stick to hands after mixing.
16.Step 16 of 22
We flatten on parchment and refrigerate two hours to stabilise.
17.Step 17 of 22
Wrapped in parchment.
18.Step 18 of 22
We dust parchment and pastry with flour and cover with another sheet.
19.Step 19 of 22
We roll; for even thickness, place 3/4 mm rulers alongside and roll again.
20.Step 20 of 22
We stabilise for about 10 minutes for easier transfer to a tin or chosen mould.
21.Step 21 of 22
We dock to prevent bubbles.
22.Step 22 of 22
Bake at 190°C for 14 minutes until golden, crisp and hazelnut-coloured, depending on oven, ready for fruit tarts or jam tartlets.
As the master says, a dream to see and eat.
Here are fruit tarts I made with mascarpone and pastry cream.