Yield: 1 servings
|200 grams||Icing sugar|
|1 medium||Pinch of salt|
|4 \N||Egg yolks|
|4 tablespoons||Cold milk or water; (4 to 6)|
1 For the Dough: You can make this by hand or in a food processor. Cream together the butter, sugar and salt and rub or pulse in the flour and yolks.
2 When this mixture has come together looking like coarse breadcrumbs, add the cold milk or water. Pat and gently work together to form a ball of dough.
3 Get the ingredients into a dough form with the minimum amount of movement, keeping the pastry flakey and short. Roll the pastry into a really large, short and fat sausage shape, wrap in clingfilm and place in the fridge to rest for at least an hour.
4 To line the Mould: Carefully slice off thin slithers of your pastry lengthways around 5mm thick. Place the slithers in and around the bottom and sides of your tart mould, fitting them together like a sort of jigsaw.
5 Push the pieces together, level out, tidy up the sides by pushing with your thumb and, either cleaning off the excess pastry from the top of the rim, or allowing it to hang over the edge.
6 Once you've finished lining your tart mould, allow it to rest for at least an hour, preferably in a freezer. Bake the tart shells for 15 minutes at 180c to cook the tart all the way through, colouring it slightly. Once cooled, fill with any uncooked filling.
7 When using a cooked filling, bake the tart blind first, cooking the shell at 180c for only 10 minutes, so that it's lightly coloured and nearly cooked.
8 Alternatively fill the tart shell with clingfilm or greaseproof paper and fill it with beans (rice, lentils or peas), packing them in tightly to stop the sides of the pastry from dropping.
9 Cook for 10 minutes, carefully remove the beans and cook for another 5-10 minutes.
Converted by MC_Buster.
NOTES : To make 2 x 12" tart moulds Recipe by: The Naked Chef
Converted by MM_Buster v2.0l.