For the pastry:
- 110g yes you can plain flour
- 55g cold unsalted butter
- ½ tbsp cold water
- ½ of a large egg ( 60gm)
- 15g icing sugar
- In a bowl combine the plain flour, icing sugar and butter till they form a sandy texture. Make sure the butter is cold to avoid clumps.
- Once the mix has reached the desired consistency, add the egg as well as the cold water and combine to form a soft and smooth dough. Cling wrap and refrigerate this for 20-30 minutes during which you can make your filling.
- Roll out the refrigerated dough between two baking papers to a thickness of 3-4mm. Cut out circles bigger than the upper face of your tart shell and press down the dough into the moulds, evenly.
- Using a fork, prick the base and sides of the entire dough without letting it tear. This is known as blind baking and helps to bake the pastry entirely before adding your filling to it.
- Bake this for 15-20 minutes, until golden brown. Take it out on a wire rack and allow it to cool completely.
- Place the shells back into the mould, add your filling up to 3/4th of the height of the mould and bake for another 20 minutes or until the filling sets completely.
- Best served warm with some fresh mascarpone!
The 1/2 egg represents 1/2 of a whole egg. For example our recipe uses a 60gm size egg . So half means 30gm. This also used for the tart base.
The time to cook the tart shell should be 20 - 25min depending on the strength of the oven.
