Sweet Pastry

A versatile sweet pastry, it can be used for baked tarts or filled with custard or patisserie crème for fruit tarts. This quantity will make enough for two cases. Once made this pastry can be frozen uncooked in the tin. Ready for use the next time you are making a tart. When making pastry it is important that your hands are not too warm, as this will melt the butter. A good trick is to re arrange the freezer just prior to making your pastry.
Ingredients
600gm flour
200gm soft butter
4dessert spoons milk
200gm castor sugar
4 egg yolk
salt
Method
On a clean bench mix flour, butter and sugar together by rubbing it gently between cool hands the result should look like bread crumbs. Add a pinch of salt, milk and yolks, kneed till it has formed a smooth consistency. Refrigerate for 30 mins, then roll our into desired shape. Blind bake pastry tart in a pre heated oven at 160°C until light brown (around 15 mins) Use a rectangle loose bottom tin 45cm x 8cm or 20cm round tin.