SWEET TART BASE

MAKES 4 PREP 10 MINS (+ 40 MINS RESTING TIME) COOKING 22 MINS

11/ 2 cups (225g) plain flour 2 tbs pure icing sugar 125g chilled unsalted butter, chopped 1 egg yolk

Place flour, sugar and butter in a food processor and whiz until mixture resembles fine crumbs. Add yolk and 1 tbs cold water, then whiz until the mixture just comes together. Turn out onto a lightly floured work surface and knead until just smooth. Shape into a disc and enclose in plastic wrap. Refrigerate for 30 minutes.

Preheat the oven to 180°C. Grease four 2cm-deep, 8cm fluted tart tins. Roll out pastry between 2 sheets of baking paper until 5mm thick. Using an 11cm round cutter, cut 4 rounds from pastry. Line tins with pastry, trimming excess. Refrigerate for 10 minutes.

Place tins on a baking tray. Line pastry cases with baking paper. Fill with baking weights or uncooked rice. Bake for 12-14 minutes until edges are light golden. Remove the paper and weights, then bake for a further 8 minutes or until bases are light golden. Set aside to cool. Top tart shells with your favourite sweet filling from delicious.com.au. Serve.