Easiest Cake Batter for Flans

Summary

Prep Time	15 mins
Total Time	45 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

150 g flour (white or better oriinal spelled flour)
0.25 teaspoon ¼ salt
50 g butter, cold
0.75 dl ¾ water

Instructions

Mix the flour and salt in a bowl. Cut the butter into small pieces straight from the refrigerator, add and rub between cold palms with the flour and salt mixture to a crumbly mass, it should look like grated Parmesan. Pour in the water and quickly stir / press everything together by hand to form a smooth dough, kneading as little or no kneading as possible. At the end, shape the dough into a ball and wrap it in cling film and let it rest for 30 minutes in the refrigerator.
Remove the foil from the rested dough and roll it out on a clean work surface into a circle with a diameter of approx. 28 cm. The best trick to get the dough into the baking tray: fold the rolled out dough three times (from a circle to a semicircle, from a semicircle to a quarter circle) and unfold it again in the tray. Prick the pastry base with a fork.
With 4 servings, each serving has 220 Kcal.
The baking time varies depending on the recipe (e.g. leek and bacon tart: 30 minutes at 220 degrees in the bottom third of the preheated oven)
Tips and further information:
- The shelf life of the dough in the refrigerator: approx. 2 days.
- The dough can also be made in advance: simply freeze the dough after the resting time, as airtight as possible, e.g., in a freezer bag and if necessary in the refrigerator to thaw again. With the amount for 4 people this takes about 6 hours. Shelf life: 3 months.
I tried the food processor too. Conclusion: it`s faster and easier by hand.

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