Basic Recipe Shortcrust Pastry Base

A simple but delicious cake recipe:

*For a cake springform pan with 26 cm ø Pour the flour on the surface and press a bulge in the center. Cut the light butter or butter into cubes and spread evenly on the edge of the flour. Add the lemon zest, sugar, egg yolks and salt to the hollow. From the center, quickly knead all ingredients into a dough. Form dough into a ball, wrap in plastic wrap and place in refrigerator to cook for half an hour. Later, briefly knead the dough on the floured surface, dust thinly with flour and roll out to the size of the tart springform pan. Turn in onto the floured pasta walker and unroll onto the sheet. Using the ring of the tart springform pan, cut out in detail the size of 26 cm ø.

Bake the base at 200 °C (gas mark 3) for 15-18 min (circulating air:

15-18 min at 175 degrees ).

Put the baking tray on the oven rack and cool the base.

Preparation time: 10-15 min

Baking time: 15-18 min (top and bottom heat and convection oven)

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