Tart Shell

• Add the flour salt and cold butter to the bowl of a food processor and pulse until you reach lentil sized pieces with the butter.
• Add the egg yolk and pulse for 20 seconds. While themixer is on high speed add the 2 tbsp of iced water. Continue mixing on highspeed until dough pieces begin to form. Stop the mixer. Pour onto yourworkbench and bunch the dough together (don’t knead it) to form a disc. Wrap upin plastic wrap and chill in the fridge for 1 hour.
• Preheat your oven to 180C / 350F.
• Dust your work bench with flour. Unwrap the dough andbegin rolling with a rolling pin. The dough will be cold and will form crackson the edges. Pinch them together as you roll. Roll to 12-inches in diameter.
• Drape the dough over the rolling pin and then drapeover a 9-inch tart tin. Lift the sides of the dough to help encourage the doughto fall into the bottom of the tart tin. Do not stretch it or it will shrink asit bakes. Use the rolling pin to roll over the excess dough to help cut itaway.
• Use a fork to prick holes into the bottom of the tartshell. This will help stop it from puffing up as it bakes.
• Place a large piece of crinkled up and flattened outbaking paper into the bottom and sides of the tart shell. Fill with bakingbeads or dried beans or chickpeas (the cheaper option). Bake for 15 minutes.
• Take out of the oven and carefully remove the beads bylifting the four corners of the baking paper. Bake for a further 15 minutes. Yourtart shell is now ready to use for wet filling that need baking. For no-bake fillings, bake for 20-30 minutes or until golden.