TARTLET SHELLS

MAKES 6-8 MEDIUM SHELLS OR 10-12 MINI SHELLS PREPARATION: 30 MINUTES CHILLING: 45 MINUTES BAKING: 15-20 MINUTES A BATCH

This dough can be used for a variety of sweet tartlets or you can flavour it and use it as biscuit dough.

TARTLET SHELLS

500ml (2c) cake flour, plus extra as needed

250ml (1c) icing sugar

pinch of salt

150g cold butter, cubed

1 jumbo egg, beaten

TO FINISH

sweetened whipped cream

fresh fruit

fresh mint

Grease 6-8 tartlet tins or 10-12 mini tartlet tins with nonstick spray. Keep clingfilm, baking paper, nonstick spray and dried beans or uncooked rice handy.

1 Tartlet shells Put the cake flour, icing sugar and salt in a food processor and pulse until well combined. Add the butter and pulse until the mixture resembles moist sand.

2 Add the egg and blend until the dough starts clinging to the blade. Transfer the dough to a flour-sprinkled surface and shape into a ball. Cover with clingfilm and chill in the fridge for 15 minutes.

3 Roll the dough out on a flour-sprinkled surface until about 5mm thick and line the tartlet tins with it. Put the tins in the fridge and chill for another 30 minutes.

4 Heat the air fryer to 180°C. Cut the baking paper to fit the tartlet shells and grease one side of the paper with nonstick spray.

5 Line the tart tins with dough, then put the baking paper on the tart shells with the greased side facing down. Fill each shell with beans or rice. Air-fry for 10 minutes. 6 Remove the baking paper and beans/rice and air-fry for another 5-10 minutes until light brown and cooked.

7 Leave to cool in the tins for 5 minutes. Carefully transfer to a wire rack and leave to cool completely. The shells can be stored in an airtight container for up to a week.

8 To finish Fill the shells with the whipped cream, fresh fruit and garnish with mint. Serve immediately.