Sweet Pastry

Cooking time: 20mins

SERVES: Makes 1 tart case

Ingredients

- 1 Egg Yolk
- 40g Icing Sugar
- 65g Soft Butter
- 125g Plain Flour
- Small pinch of Salt

Method

- Beat together the egg yolk & icing sugar then add the butter and mix until fully incorporated.
- Add the flour and gently crumble the mixture between your fingers.
- Pour out your pastry crumbs onto the bench and press into a ruff ball.
- Roll out between two sheets of cling film and rest in the fridge on a tray for 30 minutes.
- Take the sheet of pastry out of the fridge and line your 22cm ring on a non-stick mat.
- Blind bake for 12 minutes at 165°c.