 |
| Short
pastry differs from short
sweet pastry in that it contains
no sugar and is used for
the basis of savoury products. |
 |
Flans, tartlettes and barquettes are prepared using thinly pinned short pastry, either baked blind or filled and then baked. |
| Short pastry is made with a range of fats, butter is best for flavour and colour but is most expensive, margarine is widely used for cost mainly but special fats are used for commercial production such as shortening and cake margarine’s, which have very good creaming (emulsion ) qualities. |
| As the term implies ‘short’ pastry should be easily broken when cooked and melt in the mouth, it should be tender, light eating and dry. |
| A complete absence of toughness should be evident. The balance of fat and flour together with the correct production method will ensure a good paste is made. |
