Make one quantity and use half. Refreeze the remaining half for later use. If you are short on time, use bought pastry. If using pre-bought frozen pastry sheets, roll them out a bit thinner as they will be too thick to make a delicate base for these tarts.

Ingredients

• 1½ cups flour
• ½ cup caster or icing sugar
• 100 grams unsalted butter, at room temperature
• 4 egg yolks

Method

1. Sift the flour onto a bench and then make a well in the centre.
2. Place the sugar, egg yolks and butter into the centre and knead together using your fingertips, preferably of one hand only.
3. Once the ingredients are well mixed, begin to bring in the flour from the edges. Continue using your fingertips, as these are the coolest part of your hand.
4. Once all the flour is incorporated and the pastry is smooth, wrap it in greaseproof paper and refrigerate for 1 hour. This will allow the pastry to rest and makes it far more manageable when rolling out.

Food Processor Method

1. Put the sugar, butter and egg yolks into the food processor fitted with a plastic or metal blade and process for 1-2 minutes until light and creamy.
2. Pulse into the flour until just mixed. Do not over process.
3. Wrap in greaseproof paper and refrigerate for 1 hour until required.

Cooks Tips

Egg whites can be frozen for later use. Defrost in the fridge and use to make pavlova or meringues.