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1
Preheat the oven to 190C.
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2
Cube the butter into 1 cm and chill.
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3
If you have a food processor, put all the ingredients except for the egg and process.
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4
If you don't have a food processor, put the butter and the ingredients in a bowl, and mix together with your hands until it is crumbly.
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5
Add the beaten egg and fold it in without kneading.
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6
When the dough comes together, wrap in plastic wrap and chill in the refrigerator for about an hour.
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7
Grease the tart pan lightly with butter and dust with flour.
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8
Roll the dough out on a dusted work surface with a rolling pin.
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9
Line the pan with the rolled dough, and then press down gently so that it slightly sticks out of the edges of the pan.
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10
That way, even if the crust shrinks, it will be just right.
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11
Prick holes with a fork and bake.
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12
If you are going to bake it again later with a cheese or almond cream filling, bake the empty crust for 8.5 minutes at 190C If you're going to fill the tart with cold custard or fruit and not bake the crust, bake it for 20 minutes at 170C.
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13
When the crust is baked, it will have risen or shrunken in different parts.
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14
When it has cooled down a little, press down slightly while it's still warm!
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15
Use a sheet of parchment paper or a clean kitchen towel to level the crust surface.
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16
Neaten the edges or curves of the tart pan.
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17
Fill with the filling or cream of your choice to finish.
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18
Use 70 g cake flour and 10 g cocoa powder to make a chocolate tart crust.
