CAKE BASE
Ingredients
250 grams of corn flour
125 grams of chilled mantequilla, cut into cubes
1 egg
1/2 teaspoon salt
2-3 spoonfuls of cold water
Preparation
Preparation of the ingredients:
1. Pack the refrigerator cap just before using it to ensure it is well chilled.
2. Mix and prepare all the necessary ingredients.
Mixture of harina and mantequilla:
3. In a large bowl, mix the harina and salt.
4. Add the cubes of mantequilla and, with the tips of the two, mix the mantequilla with the harina until you get a texture similar to the migas of breadcrumbs. You can also use a pastry blender or food processor for this step.
Incorporate the egg:
5. Add the color and mixture until it is completely incorporated. The mass will still be dry.
Add cold water:
6. Add the water, a spoonful a few times, stirring until the mass begins to come together. It is possible that you don’t need all the water. The mass must form a ball that can be kept together until it is left humid or sticky.
Form and chill the dough:
7. Form the mass into a bola, roll it out a little to form a disc and wrap it in film paper.
8. Refrigerate the mass for less than 30 minutes before using it. This will help the mantequilla to harden again and will prevent the mass from becoming too hot.
Pull the dough:
9. Unpack the refrigerator and leave it aside for a few minutes to make it easier to remove.
10. On a lightly sanded surface, stretch the dough with a roller until it is 3-4 mm thick (approximately 1/8 of the thickness).
11. Place the dough in a tart mold, pressing gently to adjust the edges and shorten the excess.
Prehorn (optional):
12. If you want a pre-horned one, pinch the bottom of the mass with a tenedor several times, cover it with parchment paper and llénala with pesos to hornear or frijoles second.
13. Heat at 180°C (350°F) for 15-20 minutes, then remove the weight and paper and heat for another 5-10 minutes until it is lightly browned.
Notes:
This mass can be used both for sweet tarts and salads.
For a sweet version, you can add 1-2 tablespoons of sugar to the hazelnut.
