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1
Leave the butter and egg at room temperature.
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2
Grease the tart tin thinly with margarine and chill in the fridge.
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3
Sift the flour.
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4
Add the salt to the butter and mix until the butter looks like mayonnaise.
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5
Add the icing sugar and mix further.
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6
Add the beaten egg yolk in three batches and continue to beat.
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7
Add the vanilla extract.
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8
Add the sifted flour and mix well with your spatula.
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9
Shape the dough into a similar shape to the tart tin that you are going to use (if it's a round shape into a circle, into a square shape if it's a square).
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10
Wrap with cling film and chill in the fridge overnight (or for at least 3 hours).
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11
Take the dough out of the fridge and microwave at 500W for 20 seconds.
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12
Sandwich the dough with 2 pieces of cling film.
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13
Roll out the pastry dough into an even 3-mm thickness, larger than the tart tin.
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14
Peel off the top cling film.
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15
Place the tart tin upside down and flip over by lifting up the bottom cling film.
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16
Line the tart tin with the pastry dough, pressing all the way into the bottom edges tightly with your fingers.
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17
Trim the excess pastry by rolling a rolling pin over the tin.
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18
Fold the excess over the sides.
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19
Prick the base and sides with a fork to prevent from swelling.
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20
Chill the pastry in the fridge for at least 1 hour to prevent form shrinkage.
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21
Line the tart tin with baking parchment and fill with baking beans.
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22
Bake in a pre-heated oven to 180C for 10 minutes.
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23
Remove the parchment and baking beans and bake for a further 10 minutes.
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24
Use this tart crust for making any sweet tart desserts.
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25
I love the good combination of tart pastry and sweet egg custard in 'Pumpkin & Egg Pudding Tart' https://cookpad.com/en/recipes/147136-kabocha-pudding-tart
