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A full-proof and delicious recipe.


  • 250g plain flour

  • 125g butter, chilled and cut into cubes

  • 1 egg yolk

  • 1 whole egg

  • 1 tbsp sugar


  • 1.

    Preheat oven to 220 degrees.

  • 2.

    Pulse until the mixture is the consistency of wet sand, then add the egg yolk, the whole egg and the sugar.

  • 3.

    Remove it from the blender and mould it into a ball. Cover it in cling film and chill in the fridge for half an hour, so that it doesn’t shrink during cooking.

  • 4.

    Then roll it until it reaches a thickness of an eighth of an inch and place over the baking tin, which has a removable base.

  • 5.

    To avoid shrinkage and bubbling, press the dough firmly to the edges of the tin, and pierce the base with the end of a fork.

  • 6.

    Finally, line the pastry with foil and weigh it down using baking beans or rice for 30 minutes in the fridge.

  • 7.

    Remove from the fridge and blind bake for 15 minutes.

  • 8.

    Remove the beans and foil and bake again until the base is brown and has a biscuit like consistency.

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