Savoury Tarts Crusts

All proportions are made for 6 people

Short Crust 

250 g (2 cups) flour – 150 g (4 1/2 oz) butter – 2 pinch of salt – 1 egg – 6 Tbsp cold milk

Marie’s Short Crust

120 g ( 1/2 cup) flour – 60 g (2 1/2 oz) butter – 2 pinch of salt – 4 Tbsp cream cheese

Short Crust with Olive Oil

250 g (2 cups) flour – 1 tsp baking powder – 1 tsp salt – 100 ml ( 3 oz) olive oil – 100 (3 oz) warm water

Once your choice of dough is made, first turn the dry ingredients (flour, salt, yeast) and butter together and mix until a sandy texture. Add the liquid ingredients (egg, milk, oil, water) and mix again until the dough pulls away from sides of bowl. Flour the dough and put it for 30 minutes (ideally 2 hours) in a cold place. Finally, if your dough is too dry to form a ball, add a little liquid. If, however, it sticks to the edges, add a little flour.

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