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Conticini’s Lemon Vanilla Shortcrust Pastry Dough

2019-06-20
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Thursday June 20, 2019
  • Comments : No Comment
  • Languages :  English  |   Français

   La version Française se trouve ICI
Conticini’s Lemon Vanilla Shortcrust Pastry Dough 








About this recipe

A Tart dough with lemon and vanilla flavors that makes the dough just marvelous !

Lemon Vanilla Shortcrust


 
Lemon Vanilla Shortcrust

Source of the recipe

A recipe that I found in the book of Conticini " Sensations".

To purchase online, see HERE

 
Lemon Vanilla Shortcrust
A great book with top French pastry recipes, yet easy and all delicious

 
Lemon Vanilla Shortcrust

The recipe is on page 80

 

Modifications to the original recipe

I modified a few things...
  • I use less

    Butter

    : ½ Cup or 120 g instead of 140 g ( 5 oz )


 

Ingredients

Lemon Vanilla Shortcrust

2 tarts 7.87" (or 7 7/8" or 20 cm) in diameter, or 1 tart 11.02" (or 11 1/32" or 28 cm) in diameter

 
½ Cup Butter (120 grams)

½ Cup Icing Sugar (90 grams)

1 Lemon Zest

½ Cup Almond Flour (40 grams)

1 Egg. 2 Tablespoons or 50 grams

1 Egg Yolk. 1 Tablespoon or 20 grams

½ Vanilla Bean

1 ½ Cup Flour (230 grams)

1 pinch of Salt

 

Pour 1 tart 7.87" (or 7 7/8" or 20 cm) in diameter

 
¼ Cup Butter (60 grams)

4 Tablespoons Icing Sugar (45 grams)

½ Lemon Zest

3 Tablespoons Almond Flour (20 grams)

½ Egg. 1 Tablespoon or 25 grams

½ Egg Yolk. 1 teaspoon or 10 grams

¼ Vanilla Bean

¾ Cup Flour (115 grams)

½ pinch of Salt

 

Pour 1 tart 7.08" (or 7 3/32" or 18 cm) in diameter

 
3 Tablespoons Butter (48.6 grams)

3 Tablespoons Icing Sugar (36.4 grams)

0.4 Lemon Zest

3 Tablespoons Almond Flour (16.2 grams)

0.4 Egg. 2 teaspoons or 20 grams

0.4 Egg Yolk. 1 teaspoon or 8 grams

0.2 Vanilla Bean

⅔ Cup Flour (93.1 grams)

0.4 pinch of Salt

 

You will need...

Steps


Make sure the

Butter

is not liquid and not too hot ! If that's your case, wait for the butter to cool down

Lemon Vanilla Shortcrust

 
1. You may mix everything by hand with a spatula, or use with the stand mixer (like a Kitchen Aid appliance), using the 'paddle'

2. Start mixing the softened

Butter

(½ Cup or 120 g) with the

Icing Sugar

(½ Cup or 90 g)
Lemon Vanilla Shortcrust Lemon Vanilla Shortcrust

3. Add the

Lemon Zest

(1) and beat

4. Add the

Almond Flour

(½ Cup or 40 g) and beat

5. Pour the

Egg

(1), the

Egg Yolk

(1), the

Vanilla Bean

(½) and mix
Lemon Vanilla Shortcrust Lemon Vanilla Shortcrust Lemon Vanilla Shortcrust Lemon Vanilla Shortcrust

6. Sift the

Flour

(1 ½ Cup or 230 g) and the

Salt

(1 pinch) over the bowl

7. Gently fold

8. Spread the dough with a hand, on the working surface, several times
Lemon Vanilla Shortcrust Lemon Vanilla Shortcrust Lemon Vanilla Shortcrust Lemon Vanilla Shortcrust

9. Wrap airtight

10.  Place in the fridge, for at least

2 hours

Lemon Vanilla Shortcrust Lemon Vanilla Shortcrust

The result and the pix




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Cooking with the same Chef ?

All recipes of Philippe Conticini

Recipes from the same Book!

All recipes from the book " Sensations"

To purchase the book online, see HERE

Cooking with the same ingredients ?


What else to cook with Almond powder


What else to cook with Lemon zests

Rating:
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What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder, Almonds, Avocado,

Basil

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

, Sweet Tart Dough, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White chocolate

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



½ Cup Butter (120 g)

½ Cup Icing Sugar (90 g)

1 Lemon Zest

½ Cup Almond Flour (40 g)

1 Egg

1 Egg Yolk

½ Vanilla Bean

1 ½ Cup Flour (230 g)

1 pinch of Salt