My bestie girlfriend (and home cook extraordinaire) VH has been telling me about this recipe for ages, and I’ve never had the balls to try it. Why? Shortcrust pastry. I’d never tried making my own shortcrust pastry. And if anyone knows me well, they know that if I have a dinner party at home, they should show up at least 30 minutes late, because I inevitably always take longer that expected. And so as to not keep my dinner guests waiting for 2 hours, I’ve never tried shortcrust pastry for fear of messing it up and having to serve my guests raisins for dessert.
A few weekends ago, I finally bit the bullet and took a shot at it. This one is a really great recipe by Michelin-starred chef and Gordon Ramsey protégée , Angela Hartnett. Although it takes some time, the final result is worth all of the kneading, poaching, rolling and chilling (not you, the pastry).