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1
Sift the dry ingredients into a stainless steel bowl.
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2
Add the rest of the ingredients to the bowl, except for the beaten egg.
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3
Put the bowl in the refrigerator for 15 minutes.
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4
Line the tart pan with aluminium foil so that the crust can be taken out more easily.
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5
Press the foil well into the wavy parts of the pan and smooth out the surface.
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6
Chop up the chilled butter in the bowl finely with a pastry scraper.
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7
Rub the butter into the flour with your fingers, so that the texture becomes crumbly like grated cheese.
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8
Put the beaten egg in the middle of the bowl, and mix it in rapidly.
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9
Form the dough into a ball, wrap in plastic and roll out to about a 1cm thick circle.
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10
Leave to rest in the refrigerator for 30 minutes.
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11
Sandwich the dough between two sheets of plastic wrap, and roll out into a circle that's about 3mm thick that's about 3cm wider than the diameter of the tart pan.
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12
Line the tart pan with the dough.
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13
Peel off the plastic wrap, and fold in the dough on the sides that's sticking out, so that the sides are about 5mm thick.
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14
Use up all the dough to line the tart pan.
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15
Pierce the bottom of the crust with a fork.
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16
If you make the holes rather big, the bottom of the crust won't rise up while it's baking.
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17
Bake the empty crust in a preheated 180C oven that has been lowered to 170C for about 15 to 20 minutes.
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18
When the crust has browned, take it out and let it cool.
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19
This dough doesn't puff up much, so you don't need weights to bake it.
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20
If it does puff up a bit, just poke holes with a fork to let the air out and flatten the crust.
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21
Pour in any kind of appareil (cream filling) such as cheese cream, bake some more and add toppings if you like.
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22
If you are going to fill and bake it later, only bake the empty crust until it's lightly colored.
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23
This is my crispy Halloween Jack o'lantern tart.
