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Ingredients

• 200gm Flour
• 125gm Butter
• 50gm Sugar
• 1 Egg
• Optional – Lemon rind or Vanilla essence

Method:

Step 1: Sieve flour and mix together with sugar and optional addition of lemon rind or vanilla essence

Step 2: Add egg and mix until all combined

Step 3: Rub butter into flour and egg mixture until the mixture resembles coarse crumbs

Step 4: Knead dough until smooth, but be sure do not over knead

Step 5: Roughly flatten out dough, cover with glad wrap and place in the fridge for approximately 30 minutes

Step 6: Roll out dough to about ½ cm thick and place in tart shell/s. Return pastry to the fridge for a further 20 minutes

Step 7: Prick dough with a fork and place baking paper on top

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

Step 9: Remove baking paper along with the rice or lentil weights

Step 10: Drop oven temperature to 160'c and bake tart shell/s for further 10 minutes, until they reach a golden colour. Remove tart shells from the oven and set aside to allow shell/s to cool

The process described in Step 8 above, is known as a blind bake. In this process, the tart shell is initially baked with weights on it to ensure the shell remains flat prior to being filled