Types and Classification of Shortcrust Pastry

After analyzing the Mixing Methods for Shortcrust Pastry in previous articles, today I will tell you about the different types of sweet shortcrust pastry. The main difference lies in the balancing of ingredients and in the

processing methods:

Their use in sweets and desserts changes based on the specific features of the pastries.

For ease of reading I have summarized the recipes in a handy chart. Let’s now have a look together at the specific features that distinguish each type of shortcrust pastry.

Classic Shortcrust Pastry

• 500g flour
• 300g butter
• 210g granulated sugar
• 50g whole egg
• 60g egg yolk
• 3g salt
• vanilla pod
• lemon zest
• (yeast, optional)

Classic Method / link

Type of pastry with optimal balance for making tarts, pies and biscuits.

“Milan” Sweet Shortcrust Pastry

• 500g flour
• 250g butter
• 250g granulated sugar
• 100g whole egg
• 3g salt
• vanilla pod
• lemon zest

Classic Method / link

The butter to sugar ratio is 1:1, and they’re half the flour weight respectively; it is recommended for blind baking and for jam tarts.

Creaming Method (Sablée)

• 500g flour
• 300g butter
• 200g granulated sugar
• 100g whole egg
• 3g salt
• vanilla pod
• lemon zest

Creaming Method (Sablée) / link.

Friability and structure are given especially by the creaming technique (sablée); this pastry is very suitable for crispy jam tarts and biscuits.

Pastry for Blind Baking

• 500g flour
• 230g butter
• 270g granulated sugar
• 120g whole egg
• 3g salt
• vanilla pod
• lemon zest
• 8g baking powder

Classic Method / link

The butter/sugar ratio is almost reversed to obtain a very crunchy and less crumbly pastry. This type is ideal to blind bake cake bottoms as it is more resistant to the humidity of creams and fillings inserted after baking.

Whipped Shortcrust Pastry

• 500g flour
• 410g butter
• 170g icing sugar
• 100g whole egg
• 3g salt
• vanilla pod
• lemon zest

Whipped Method / link

This sweet shortcrust pastry is the crumbliest of all: it literally melts in your mouth. It is ideal to prepare tea and coffee biscuits.

Breton Shortcrust Pastry No.1

• 400g flour
• 100g starch
• 400g butter
• 160g icing sugar
• 60g egg yolk
• 5g salt
• vanilla pod
• lemon zest

Classic Method / link

This shortcrust pastry is ideal for biscuits or as a base for cold desserts because it is not thick when cut; it is a very good combination for mousse and Bavarian creams.

Breton Shortcrust Pastry No.2

• 430g flour
• 85g starch
• 400g butter
• 150g icing sugar
• 40g hard-boiled egg yolk
• 5g salt
• vanilla pod
• lemon zest

Classic Method / link

This shortcrust pastry is ideal for biscuits or as a base for cold desserts because it is not thick when cut; it is a very good combination for mousse and Bavarian creams.

“Ovis Mollis” Shortcrust Pastry

• 300g flour
• 180g starch
• 300g butter
• 180g icing sugar
• 120g hard-boiled egg yolk
• 3g salt
• vanilla pod
• lemon zest

Classic Method / link

Similar to Breton shortcrust pastry, this, too, lends itself well to biscuits thanks to its great friability; it can also be piped with a pastry bag.

One of the most famous biscuits made with this type of shortcrust is precisely the tender ovis mollis.

Cocoa Shortcrust Pastry

• 450g flour
• 50g unsweetened cocoa powder 22/24
• 300g butter
• 200g granulated sugar
• 100g whole egg
• 3g salt
• vanilla pod
• lemon zest
• (yeast, optional)

Classic Method / link

This shortcrust pastry is balanced to prepare tarts and chocolate biscuits. Flour can be replaced with cocoa powder up to 10%; with higher amounts the recipe must rebalanced with liquid ingredients.

“Naples” Sweet Shortcrust Pastry

• 475g flour
• 125g almond flour
• 250g butter
• 220g icing sugar
• 100g whole egg
• 3g salt
• vanilla pod
• orange peel

Classic Method / link

This shortcrust pastry stands out for the addition of almond flour. It is widely used to make biscuits, cake bottoms and tartlets.

Have a nice dessert … crunchy or super-crumbly!