Tart Base

This makes an excellent Milk tart base, but you can use it for jam tarts, apple crumble, or even savoury tarts!


Ingredients:

50g Butter/Margarine
2 Tbsp Sugar
1 Egg
200ml Flour
2 tsp Baking powder
1 Tbsp Milk
Pinch of Salt

Method:

Cream the butter/margarine and sugar together. Add the egg and beat like a maniac until light and fluffy. Add the dry ingredients together with the milk to the mixture. Mix until there are no lumps and a soft dough is formed. Grease your tart dish generously. Press the dough out inside the tart dish; making sure every point, edge and surface are covered. Keep smoothing it until you get a smooth even base, you don’t want thick bits when you eat the tart. I like to make the dough form a little edge around the top of the dish so it looks good when serving!

Shortcrust Pastry

This pastry is perfect for tart bases as well as piecrusts. It is so easy to make I don’t buy pastry anymore! Over the next few weeks I will follow with tart and pie recipes so you can get good use out of that pastry, especially now at Christmas time.


Ingredients:

2 Cups Cake Flour
125g Butter/Margarine
125ml Cold Water
5ml Lemon juice or Vinegar

Method:

Rub butter into flour until it looks like breadcrumbs. Add the water and vinegar/lemon juice and mix until a soft dough is formed. Refrigerate for 1 hour before use.