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1
Put the butter in the bowl and beat on low speed until creamy.
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2
Add the milk, yolk, sugar and salt, and beat until the mixture is roughly blended.
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3
With the mixer still on low, add the flour in three or four additions.
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4
Add the flour steadily.
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5
There is no need to wait for the flour to be incorporated thoroughly after each addition.
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6
Mix just until the ingredients come together to form a soft, moist dough that doesni 1/2t clean the sides of the bowl completely but does hold together.
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7
Doni 1/2t overdo it.
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8
Gather the dough into a ball and divide it into three or four pieces: three pieces for 10 1/4 inch tarts, four for 8 3/4 inch tarts.
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9
Gently press each piece into a disk and wrap each disk in plastic.
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10
Allow the dough to rest in the refrigerator for at least 4 hours or for up to 2 days before rolling and baking.
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11
At this stage, the dough can be wrapped airtight and frozen for up to a month.
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12
For each tart, butter a tart ring and keep it close at hand.
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13
Work with one piece of dough at a time; keep the remaining dough in the refrigerator.
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14
Working on a lightly floured surface, roll the dough between 1/16 and 1/8 inch thick, lifting it often and making certain that the work surface and the dough are amply floured at all times.
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15
Prick the dough all over with the tines of a fork (unless you intend to fill the tart with runny custard or a loose filling).
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16
Chill for at least 30 minutes in the refrigerator or freezer.
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17
Repeat with the remaining dough if necessary.
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18
To bake the crust, preheat the oven to 350 degree Fahrenheit.
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19
Line each crust with parchment paper or aluminium foil and fill with pie weights or dried beans or rice.
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20
To partially bake, bake for 18 to 20 minutes, or until lightly coloured.
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21
If the crust needs to be fully baked, remove the parchment and pie weights and bake for another 5 to 8 minutes, or until golden.
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22
Transfer the crust to a rack to cool.
