Skip to content

Sweet Short crust Pastry.


This is Matt Moran’s recipe from a Master Chef class  on last years Australian Masterchef, and is absolutely perfectly the same every time you make it. No developing needed here from the Master him-self.

It’s a keeper and takes two ticks to make!(Enough for two pie dishes)

375 g plain cake flour

50 g icing sugar

200 g chilled butter

1 egg


  1.  Add the flour, icing sugar and butter to the bowl of your food processor. Blitz until well mixed and resembles breadcrumbs.
  2. Add the egg and blitz three or four times until combined.
  3. On a lightly floured surface form the pastry into a ball and gently knead for a minute.
  4. Wrap in cling wrap and refrigerate for at least an hour.
  5. May freeze up to 4 weeks.

Ideal to use as a base for a good old fashioned Milk Tart. (click here)


Leave a Reply

You may use basic HTML in your comments. Your email address will not be published.

Subscribe to this comment feed via RSS