Eggless Tart Base
1 3/4 cups plain flour (maida)
a pinch of salt
3/4 cup butter (at room temperature)
Sieve the flour and salt together on a plate.
Rub the butter into the flour with your fingertips and mix well.
Gradually add ice-cold water (approx. 3 tbsp) and knead well to make a stiff dough and refrigerate for at least 15 minutes.
Lightly flour the rolling pin and pastry board and keep aside.
Knead the dough again, divide it into 10 equal portions.
Roll out a portion of the dough into a 100 mm. (4”) diameter circle. Place the circle into a 75 mm. (3”) diameter tart case and press the circle gently around the sides of the tart case.
Repeat step 6 to make 9 more tarts.
Prick all over the tarts with the help of a fork.
Arrange the tarts on a baking tray and bake in a pre-heated oven at 200ºc (400ºf) for approx. 10 to 15 minutes.
Cool the tart cases and use as required.
Greasing of tart moulds is not necessary, unless the moulds are new.
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