![]() Reduce the oven temperature to 170C(150 fan)/325F/Gas 3.įor the filling, break the eggs into a large bowl and whisk together with a wire whisk. Set aside to cool while you make the filling. Return the pastry cases to the oven for another 4-5 minutes or until they are light golden-brown and completely dry. Preheat the oven to 200C(180C fan)/400F/Gas 6.Ĭover the base of the tartlets with baking parchment or foil and fill with a few baking beans.īake blind for seven minutes then remove the parchment and beans. Place the tart cases in the fridge to chill. Cut out circles with a 10cm/4in round cutter and use to line the tins, re-rolling the pastry as necessary. Roll out the pastry to a thickness of 5mm/¼in. Wrap it in cling film and place in the refrigerator for 15 minutes. Knead the pastry just two or three times to make it into a smooth ball. Pulse again until the mixture sticks together in clumps then tip onto a work surface and gather it into a ball with your hands. Pulse briefly until the mixture resembles breadcrumbs, then add the egg yolk and one tablespoon of cold water. ![]() Transfer the tart to a serving plate and serve warm or cold, dusted with sifted icing sugar.For the pastry, place the flour, butter and icing sugar into a food processor. The easiest way to do this is to place the base of the tin on an upturned can or jam jar and let the outer ring fall to the work surface. Leave to cool slightly then, when the pastry seems firm enough, remove the tart from the tin. To prevent it spilling as it goes in the oven, pour in most of the filling so it almost fills the tart, carefully sit the baking sheet and tart on the oven shelf, then top up with the rest of the filling to completely fill it.īake for about 30-35 minutes or until just set but with a slight wobble in the centre. Pour the filling mixture into the cooled baked pastry case. Add the rest of the filling ingredients and whisk again until they are all well combined. Reduce the oven temperature to 170C/150C Fan/Gas 3.įor the filling, break the eggs into a large bowl and whisk together with a wire whisk. Return the empty pastry case to the oven for another 10-12 minutes or until it is pale golden and completely dry. Bake blind for 12-15 minutes, until the pastry is set, then lift out the foil and beans.Ĭarefully trim the excess pastry from the sides using a sharp knife, holding the knife at a sharp angle and slicing away from you. ![]() Remove the cling film from the pastry case and line with foil so it supports the sides, then fill with baking beans. Place the pastry-lined tin on a baking tray, cover loosely with cling film and chill in the fridge for 30 minutes. Press the pastry into the flutes of the tin then lightly prick the base with a fork, but not quite all the way through. If the pastry has cracked at all, simply press it together to seal. Carefully lift the tin base off the work surface, drop it into the tin.Įase the pastry into the corners and up the sides of the tin, pressing the overhang lightly over the rim. Gently fold the pastry surrounding the tin base in towards the centre. Roll out the pastry, still on the base, until it is 4in/10cm larger than the tin, turning a quarter-turn ever couple of rolls. Place the pastry ball in the centre of the tin base and flatten it out slightly. Grease a 23cm/9in loose-bottomed, fluted tart tin and dust the base of the tin with flour. If so, wrap it in parchment paper and chill for 15 minutes. If your butter was a bit too soft, the pastry might be too. Knead the pastry just two or three times to make it smooth. Pulse briefly until the mixture resembles breadcrumbs, then add the egg yolk and water. To make the pastry, place the flour, butter and icing sugar into a food processor.
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