• 175g soft butter
  • 175g icing sugar
  • 1 egg
  • 375g plain flour


  1. Cream together the butter and icing sugar in a bowl.
  2. Add the egg and slowly mix together.
  3. Sieve the flour into the eggs, butter and sugar and gently fold it into the mixture until all the ingredients are combined to form a dough.
  4. Wrap the pastry dough in cling film and chill until ready to use.
  5. When pastry is chilled roll it out on a floured surface.
  6. Line the tart moulds with the pastry and trim off the excess.
  7. Chill the lined moulds for 5 minutes to allow the pastry to rest.
  8. When chilled place some baking beans in each tart mould and bake blind for 7-9 minutes at 180 degrees Celsius, 350 degrees Fahrenheit, Gas Mark 4.
  9. Carefully remove the baking beans from the moulds then return the moulds to the oven for a further 2-3 minutes to colour the pastry.
  10. Remove from the oven and reserve for use.