Tart

Ingredients (21 cm tart pan)

• All purpose flour 190gm
• Sugar 50gm
• Butter chunks (not very soft) 110gm
• Egg (large) 1

Method

I use a food processor to prepare the dough. But you can either use any other dough maker or just use your hands and knife.

1. Mix flour and sugar well.
2. Add butter chunks (if you are kneading with you hands, use a knife to cut the butter chunks into smaller grains while kneading)
3. Make sure the ingredients are well mixed. It should look grainy and not very smooth.
4. Add the egg and knead again to make a very soft dough.
5. Place the dough in a thin plastic wrap and  with your palm shape it into a circular shape of nearly 20cm diameter).
6. Refrigerate the dough for 30 minutes.
7. Once the dough is hard enough, roll it into a bigger circle (nearly 25cm diameter)
8. Place it on the tart pan. Gently push down the dough into the pan. Use your rolling pin to cut the excess dough from the edge of the pan.
9. With your thumb, press the edges well so that the dough is slight lifted up.
10. With a fork, make small pores on the base of the tart.
11. Pre-heat the oven to 220 C. Keep the dough in the refrigerator while the oven is being pre-heated.
12. Place pie weights (I used beans) on the dough to prevent the dough from puffing up while baking.
13. Bake the dough for about 20 minutes till the edges look golden brown.
14. Cool it and gently remove it from the pan.