Shortbread pastry crust for fruitcake or cheesecake 🥧

Crispy shortbread pastry crust for fruit or cheesecake with a tip on how to place the shortbread pastry in the baking pan so that the base and sides are evenly thick and no dough is left over!
I make the shortbread pastry in my food prozessor, because that way it becomes particularly tender and crumbly. You can also make it with cold washed hands or with a hand mixer.
To form the edge for the cake base, I take a 45 x 24 cm piece of baking paper (off the roll). The length of 40 cm corresponds to half the inner circumference of my 26 cm springform pan. After shaping the sides of the shortcrust pastry base, you can put the dough (flat) in the fridge for a few minutes, then it won't warp as easily and is easier to put into the baking pan. It is best to lift it with the baking paper and place it on the edge of the pan.
Since I don't like the bottom of the cake getting soggy, I pre-bake it for about 20 minutes first and only attach the rim after it has cooled. Of course you can also attach the edge immediately and only bake after filling, but then the base will not brown.
The shortcrust pastry base must cool down completely before it is removed from the baking pan, otherwise it can break. If the cake is allowed to stand for 1 hour after cooling, the cake base will be easier to cut.
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👩‍🍳 Ingredients:
🔸 250 g of flour
🔸 160 g cold butter
🔸 75g of sugar
🔸 1 sachet of vanilla sugar or 2 tsp vanilla extract
🔸 1 pinch of salt
🔸 1 egg yolk
Bake at 180°C (350°F) on the middle shelf until the dough has turned golden brown
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0:00 - 0:33 Introduction
0:33 - 2:30 Shortcrust pastry
2:30 - 7:06 Shortcrust pastry base
7:06 - 8:01 Pie crust for fruitcake or cheesecake
***
#Shortbread-pastry
#shortbread-crust
Contact: [e-mail]
Gülcan Klein, Maria Montessoristraat 1B, 1068 PC Amsterdam, Netherlands, [phone], Btw ID: NL003151327B57