Chef Gianluca Deiana Abis: Pasta Frolla/Italian Sweet Pastry Dough
Ingredients: 2 Eggs 500g Flour 200g Icing sugar 250 g butter 1 lemon zest
To prepare Pasta Frolla you need to use the sandblasting method, start by pouring the flour into a mixer, add chopped butter. Run the blades several times until you get a sandy compound. Turn off the blades and add the icing sugar together with the lightly beaten egg, and then grate the lemon, taking only the yellow part and not the white part which is bitter. Run the mixer again for a few seconds, this time lowering the speed. As soon as the mixture is ready, transfer it to the pastry board. Quickly compact with your hands, just long enough to get a smooth dough. Wrap it in plastic wrap leaving it to rest in the refrigerator for at least half an hour (10-12 hours would be even better). After this time take the pastry again, you can use tarts and biscuits in various recipes. Put pastry on a lightly floured work surface (alternatively between two sheets of parchment paper) and beat it for a few moments with a rolling pin, so as to return plasticity and a little heat. Your pastry is ready!
The Pasta Frolla can be kept in the refrigerator for 3-4 days. Alternatively it can be frozen for a maximum of 1 month.
The structure of the pasta frolla is based on your choice. For examples: 1) To get a more tasty pastry you can only use egg yolks. If the dough is not compacted well you can add some butter. 2) Icing sugar gives a fine consistency; 3) You can also add a little honey (10-20 grams will be enough): the pastry will have a nice golden color. 4) Adding a pinch of baking powder will result in a softer and more friable pastry.
There is no fixed rule to the specific recipe that is being made. But for tarts, in general, a temperature between 150-170 ° is usually preferred. For biscuits, around 180 ° can be good!