butter gently with the flour using finger tips until the mixture looks like fine bread crumbs. Carefully
handle the dough ( rub quickly and lightly with your finger tips, lifting mixture up all the time to
incorporate as much cool air as possible.)
lightly. Wrap the dough in a plastic wrap or a moist cloth and chill for 15-20 min. In the fridge.
pin lightly. Roll out the pastry 1/4" thick or even thinner. Cut into rounds using a biscuit cuter or a
katori slightly bigger then the tart tin or muffin moulds. Clean & grease a tart shells or muffin try
and line with the cut rounds, making sure that they fit the mould well covering the sides also. Prick
with the fork. Bake blind for 8 min. In the center of hot oven 200c till very light golden in colour,
take out from oven. Cool.
|HOW TO COVER IT|
|READY TO SERVE|