Sort ingredients
michdy74
QR Code
Listen
Pdf
Place the butter in the bowl of a stand mixer fitter with a paddle, and begin to work on a low speed until soft then add the sugar and milk and continue mixing until combined.
Scrape down the sides and gradually add the egg, making sure it is incorporated with each addition.
Continuing on a slow speed, add the flour, a little at a time, until combined.
Remove from the mixing bowl and shape into a disc and wrap tightly. Store in the fridge for an hour or two to rest.
Remove the pastry from the fridge to temper at room temperature. On a sheet of parchment paper, roll to 0.5cm thick. Making sure that the sheets are large enough to cover a tart mould with an overhang.
Lightly grease the inside of a tart mould with the spray oil, then place a small square of parchment paper on the base.
Line the tart moulds pressing the pastry into the grooves.