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A full-proof and delicious recipe.
Preheat oven to 220 degrees.
Pulse until the mixture is the consistency of wet sand, then add the egg yolk, the whole egg and the sugar.
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.
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.
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.
Finally, line the pastry with foil and weigh it down using baking beans or rice for 30 minutes in the fridge.
Remove from the fridge and blind bake for 15 minutes.
Remove the beans and foil and bake again until the base is brown and has a biscuit like consistency.
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