zigis

Ingredients

• 200gm Flour
• 100gm Butter
• 50ml Water
• Pinch of salt and sugar

Method:

Step 1: Sieve flour into a mixing bowl

Step 2: Rub butter into flour until the mixture resembles coarse crumbs

Step 3: Dissolve the salt and sugar in the water. Mix with flour and butter

Step 4: Kneed dough until smooth - do not over kneed

Step 5: Flatten down dough, roll out dough into 3mm thick and place on lightly buttered and floured tart shells

Step 6: Glad wrap dough and place in the fridge for approximately 20 to 30 minutes to rest

Step 7: After resting, remove from fridge, roll dough using rolling pin to 1cm thick. Place dough on a tartlets shell and press using fingers. Prick dough and place baking paper on top

Step 8: Fill tartlets with rice or lentils to give weight, and bake at 190'c for 10 minutes

Step 9: After the first bake, remove rice/lentil weight along with the baking paper

Step 10: Drop oven temperature to 160'c and bake tart shell for further 10 minutes until it reaches a golden colour. Take out of oven and let cool

The process of Step 8 called Blind bake as we bake the tart to stay flat so we can fill with filling