By Pat Conroy
Shortbread Crust
9 steps
Prep:15min
This one is different but believe me you’ll love the results. A crunchy but crumbly crust that I absolutely love for cheesecake or frangipane tart. Easy to make ahead of time and can be stored tightly wrapped at room temp or frozen for longer storage.
Recipes yields enough for 2 - 9” pans at 250g per.
Updated at: Thu, 17 Aug 2023 10:00:52 GMT
Nutrition balance score
Unbalanced
Glycemic Index
72
High
Nutrition per serving
Calories2952.4 kcal (148%)
Total Fat186.4 g (266%)
Carbs297.5 g (114%)
Sugars63.6 g (71%)
Protein25.6 g (51%)
Sodium1198.9 mg (60%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
1. Mix everything in stand mixer with paddle attachment until dough forms
Step 2
2. Flatten dough onto a prepared sheet pan and bake 350 until golden brown
Step 3
3. Allow to cool completely.
Step 4
4. Once cooled score break into small pieces and crumble by rubbing the shortbread between your hands.
Step 5
5. Store in airtight container until ready to use or store tightly wrapped in freezer.
To assemble:
Step 6
6. When ready to use place crumbled shortbread into prepared pan and press down firmly to set it in place. Use the bottom of a spoon to even everything out and to smooth out the edges.
Step 7
7. Bake 350 for 15-20min until it starts to get color.
Step 8
8. Cool slightly then using a spoon even out any cracks that may have formed while baking.
Step 9
9. Cool completely and your crust is ready to use.
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