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1
Sift the flour into a bowl.
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2
Add the cold butter, sugar, and salt.
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3
Using a fork, mix together the ingredients while cutting up the butter.
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4
When there are no longer any large clumps of butter, add the egg and use the fork to break it up and mix it with the other ingredients.
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5
Once the mixture becomes crumbly like in the picture, it's ready.
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6
Put some plastic wrap over the crust dough.
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7
Squeeze the mixture into a ball through the wrap and then wrap the dough completely in the wrap.
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8
(At this time, it will still be a little floury.)
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9
Chill in the refrigerator for two hours.
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10
After chilling, sandwich the dough between two pieces of plastic wrap and use a rolling pin to roll it out.
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11
(It's a bit easier if you flatten it out a bit with your hands before using the rolling pin.)
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12
Cut off parts that extend outside of the pan, slice thinly, and stick them to parts that are too thin.
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13
Make the sides of the tart crust extend a bit above the pan.
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14
Poke the bottom with a fork.
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15
Bake in an oven preheated to 180C for about 30 minutes.
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16
It should be done once it's fox-brown in color.
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17
I made a strawberry cheesecake tart
