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.
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.
Using a mixing bowl machine will make the dough much easier to make and a little faster.
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
