Shortcrust pastry

Shortcrust Pastry Recipe by Top Chef Josy Nussbaumer

Ingredients:

Dough:

  • 150 g flour
  • 100 g Jakob’s Leckerly scraps
  • 1 packet vanilla sugar
  • 125 g butter, soft
  • Lemon zest
  • 2 egg yolks
  • 5 g salt
  • 2 tbsp milk

Recipe for: 28 cm baking tray: A versatile base dough for quiches, tarts, and small tarts.

Preparation: approx. 1 ¼ hours

  1. Mix flour, scraps, vanilla sugar, and salt.
  2. Knead in butter cubes gradually.
  3. Add egg yolks and milk.
  4. Process into a smooth dough.
  5. Form into a ball.
  6. Let rest in the refrigerator for at least 1 hour.


Josy Nussbaumer

Josy Nussbaumer is a dedicated top chef from Basel who has been among the pioneers of regional cuisine since the 1980s. With creativity and heart, she advocates for authentic culinary enjoyment.

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