Step 1

Place the Flour, Icing Sugar and Salt in the bowl of your Food Processor and pulse to mix. Add the cold Butter cut into small cubes, then mix to get very small crumbs (see note 1).

Step 2

Add the whisked Egg and mix until a dough starts to come together (see note 2).

Step 3

Bring together into a ball then roll between two sheets of baking paper, about 3 mm or 1/8 inch thick (see note 3). Place on a flat tray and leave to rest in the fridge for at least 1 hour.

Step 4

Take out of the fridge, remove the baking paper and cut out rounds of pastry using a round or fluted cookie cutter (see note 4). Gently slide the pastries into the muffin pan openings, lightly pressing the edge between the bottom and the sides to remove any air bubbles.

Step 5

Prick the bottom of the pastries with a fork, then place back in the fridge to rest for at least 1 hour.

Step 6

Preheat your oven on 160'C/325'F and place the muffin pan in the freezer in the meantime.

Step 7

Line each tartlet shell with a small piece of crunched up baking paper, and cover with baking beads, beans or rice.

Step 8

Bake for 15 minutes, remove the baking weights and baking paper, then bake for an additional 15 minutes or until fully baked. Leave to cool down completely before adding the filling (see note 5).