This recipe is an accompaniment for Passion Fruit Tart.
This pastry is ideal for making custard and fruit tarts. It can be made in advance and will keep in the refrigerator for a week. It also freezes well. The recipe yields one 28 cm (10-inch) tart case or several smaller ones.
Ingredients
250 g (1 1/2 cups) all-purpose flour
75 g (2 1/2 tablespoons) unsalted butter, cubed
a pinch of sea salt
90 g (1 cup ) confectioner's sugar, sifted
55 ml (1/4 cup) milk
2 egg yolks
Preparation
Step 1
Place the flour, butter, salt, and confectioner's sugar in a food processor and process for 20 seconds. Add the milk and egg yolks and process for a further 30 seconds until a mass forms.
Step 2
Turn out to a lightly floured surface and knead lightly for a few moments. Flatten and form a disk. Wrap in plastic and place in the refrigerator for 1 hour.
Step 3
Roll out the dough with a rolling pin according to the recipe. Refrigerate until needed.
From Rockpool by Neil Perry, (C) 2002 New Holland Publishers
