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Ingredient
Sweet pastry tart case
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Cooking instructions
* Step 1
Sieve your flour and icing sugar into a large mixing bowl
* Step 2
Chop the butter into cubes, and rub until it resembles breadcrumbs
* Step 3
Beat the egg with the milk, then add the mixture and gently work it together until it forms a ball of dough
* Step 4
Sprinkle a little flour over the dough, pat into a flat round about 2.5cm thick, and wrap the dough in clingfilm. Pop it into the fridge to rest for at least 30 minutes.
* Step 5
Roll out the pastry until it’s about ½cm thick. Then, over a rolling pin, place the pastry in a greased 25cm loose bottomed tart tin, making sure to push into the sides
* Step 6
Trim off any excess by running a knife along the top of the pastry case, then prick the base of the case all over with a fork and pop it into the freezer for 30 minutes.
* Step 7
Put grease proof paper in the tart and fill with baking beads and blind bake for 10 minutes at 180oC.
* Step 8
Remove the beads and grease proof paper. If your tart isn’t going to be cooked again, e.g. the filling goes into fridge, then cook the case for another 10min
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