Pastry used for tarts is referred to as sweet short crust pastry (Figure 1). Pastry doughs vary according to the type of final product intended. For instance, the crust for a pre-cooked custard pie should be different from the crust for a fruit filled pie. While the basic ingredients for most pastry doughs are similar, the amounts used and the methods of mixing the dough are different (Sultan, 1983).

Main Research:  Dr Nor Aini Idris