Easiest Cake Batter for Flans

Summary

Ingredients

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

Print Recipe Pin Recipe

Instructions

1. 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.
2. 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.
3. With 4 servings, each serving has 220 Kcal.
4. 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)
5. Tips and further information:
6. - The shelf life of the dough in the refrigerator: approx. 2 days.
7. - 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.
8. I tried the food processor too. Conclusion: it`s faster and easier by hand.