Tips This dough can be use for many tarts (lemon, fruit tart, Bakewell, chocolate tart.). It can easily be blind bake too. Once you roll it out in a tin let it rest another 30 min prior baking. Due to the gluten content of flour, the dough is stretch and you work the elasticity. A dough that is worked too long will easily shrink and not give you the perfect result. Think of yourself, after a workout you need to chill and so is your dough 😊 You can keep your fresh sweet short crust in the fridge for up to 4 days or freezer up to 3 months. If you do make a bigger batch of dough by hands never go over a base of 1 kg of flour as it will give you a real work out. Using a mixing bowl machine will make the dough much easier to make and a little faster. If you have a bowl mixer, use it. It will save you time and effort. It is best to use the spade attachment for this dough. Do not use more than 500g base of flour for it in your home bowl mixer as it will put pressure on your engine. If you want to make it of a chocolate flavour just replace 10g of flour with 10g of Dutch cocoa powder. If you blind bake this pastry, be sure to cover it with silicon or non-stick baking paper inside and add some weight (dry beans, rice will do if you do not have baking weights) to keep the shape of the dough and prevent it to fall inside the tin or mould. Bake it at 160c for 15 min, remove the weight and paper and bake for a further 5 to 7 min. Let it cool down Cooking Terminology kneading: is a process in the making a dough, bread or pasta dough, used to mix the ingredients and add strength to the final product. Its importance lies in the mixing of dry and wet ingredients. Resting: When handling dough in pastry making, it is a greater advantage to let the dough to rest during the process. This allows the gluten/gliadin (protein) to relax and easily reform itself and help the structure of the finished pastry. Blind baking: is the process of baking a tart or pie crust or other pastry without the filling. Blind baking is necessary when it will be filled with an unbaked filling. The crust must be fully baked and once cold you can fill it with chocolate ganache, jams layers, pastry cream.