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What you’ll need

butter

150g butter, cubed, cold

flour

1 ½ cups The Healthy Baker Plain Flour

icing sugar

½ cup icing sugar

eggs

1 cold egg

1

Place the flour and icing sugar in a bowl and pop in the freezer for half an hour.

2

Tip your flour and icing sugar into the bowl of a food processor and blitz for a moment.

3

Add the butter and blitz until you have a coarse sand-like texture.

4

Add the egg and blitz for a moment more, then tip the mixture out onto a work surface and bring together with the palm of your hand, working it until you have a lovely, smooth disc of dough.

5

Divide into two, shape into discs and cover both with plastic wrap.

6

Place in the fridge to rest for at least 30 minutes, then on a lightly dusted work surface, roll your pastry until about 5mm thick and drape into a loose-bottomed tart tin.

7

Return to the fridge for another half an hour before blind baking.

8

You could freeze one disc of dough at this point or even better roll it out and line a tart tin then freeze it.