At The Whisktakers, we do enjoy anything with a shortcrust pastry, be it savoury or sweet, hot or cold, big or small – we love them all. Shortcrust pastry is such a versatile and delicious pastry type. Essentially it is made by rubbing together plain flour and butter to create a crumbly mixture. Depending on the texture you’re looking for, you can then either add sugar, salt, almond meal, water or eggs.
If you’re looking contemplating making your own tartlets with shortcrust pastry, here is some inspiration with a shortcrust pastry, be it savoury or sweet, hot or cold, big or little – we love them all. Shortcrust pastry is such a versatile and delicious pastry type. Essentially it is made by rubbing together plain flour and butter to create a crumbly mixture. Depending on the texture you’re looking for, you can then either add sugar, salt, almond meal, water or eggs. If you’re looking contemplating making your own tartlets with shortcrust pastry, here is some inspiration.
These tarts are one of Mauritius’ most famous pastries. With just one bite, you’re reminded of the tropics. Filled with dark mashed banana filling and their criss-cross lattice, these banana tarts (or pies) are unmistakably divine. Plus, what a sweet way to use up any overripe bananas!
The shortbread crust and vanilla custard make up a beautiful combination, especially with fresh and tangy fruits. Now that berries are in season, there’s all the more reason to load up on some Vitamin C in a sweet delectable way.
Egg tarts are becoming extremely popular across Australia and not just in the dim sum scene. One of the main attractions of this tart is its silky and creamy egg custard. Traditionally, the egg tarts are baked in a flaky puff pastry shell, but I admit that I do prefer a crumbly and crispy shortcrust shell. These are best served warm and we guarantee that they will melt in your mouth and disappear in no time.
The filling is very simple. The filling is loaded with desiccated coconut which is set with either custard powder or vanilla pudding powder. When baked, this produces the most distinctive sweetness, crisp texture and golden crust. Your kitchen will smell heavenly!
Always seen in markets and fairs, the Tourte Rodriguaise is a classic local dessert from Rodrigues Island. Filled with tropical fruits like papaya and coconut and flavoured with cinnamon, these pies are truly tops! Have we mentioned how artisanal and rustic they look as well! The fun part is to decide what to decorate it with; sun, birds, flowers, trees, boats… let your creativity take over!
Traditionally the Puit D'Amour is a French pastry stuffed with jelly, jam or pastry cream, it was meant to ressemble a well. However Mauritians have a different version of the Puit D'Amour which is a shortcrust shell filled with pastry cream and topped with either dollop of jam or a cherry. A must-try if you haven't already.
I am sure that the quiche does not need an elaborate introduction. It is very popular as the ideal canapé, appetiser or snack in many countries. The quiche is made with fresh cream, eggs, milk and cheese and the choice of savoury filling is endless. You can add roasted vegies, mushrooms, bacon, seafood; I am certain that it will taste amazing no matter what you choose, go with the lot if undecisive.
Now if you’ll kindly excuse me, I’ll be in the kitchen looking for new ways to put my shortcrust pastry into good use.