This is the crust to use in a shallow, fluted tart tin. It is ideal for custard-filled tarts.

Ingredients:

• 140 g/5 oz plain flour
• 1/8 teaspoon salt
• 55 g/4 oz caster sugar
• 115 g/4 oz cold unsalted sugar
• 1 large egg yolk
• 1-2 tablespoon ice-cold water

Method:

Combine the flour, salt and sugar in a medium bowl. Cut the butter into small chunks and add to the flour mixture. Using a pastry blender or two knives in a criss-crossing motion, blend the butter into the flour mixture until it has the consistency of damp sand, with a few pea-sized pieces remaining.

Using a fork or wire whisk, beat the egg yolk with the cold water. Slowly pour the egg mixture over the flour, stirring only until the mixture has become moistened. The dough should stick together and be able to hold the form of a ball. Cover the ball with plastic wrap. Smooth the ball of dough with a rolling pin so it forms a flat disc that fills the corners of the plastic wrap. Chill in the refrigerator for a minimum of half an hour. (If it has been chilled for a long time, it may need to soften slightly at room temperature before use.)

To roll out the pie crust, unwrap the disc and place on a lightly floured rolling surface. Roll the dough from the center of the disc to the edge, until the crust is the desired thickness and 2.5 cm (1 in) wider than the pie tin it will fit. If the dough is sticking to the rolling pin, try placing a sheet of plastic wrap over it and then rolling it out. Remove the plastic wrap and transfer the crust into the pie tin by rolling it onto the rolling pin and then positioning it over the pie tin. Carefully press the dough into the pie tin. If any cracks appear during the transfer, use lightly floured fingers to push the seams back together. If you cannot transfer the entire piece of dough at once, do not panic – this dough patches easily. Simply cover the base of the tart tin with the main portion of the dough, and use the scraps to cover the sides. Trim the excess from the edge of the tart crust.

Basic Sweet Crust Variations:

• Vanilla Sweet Crust: prepare the basic recipe, adding ½ teaspoon vanilla essence to the egg yolk and water mixture.
• Almond Sweet Crust: prepare the basic recipe, reducing the amount of plain flour to 100 g (3½ oz) and adding 28 g (1 oz) finely ground almonds to the flour mixture.
• Hazelnut Sweet Crust: prepare the basic recipe, reducing the amount of plain flour to 100 g (3½ oz) and adding 28 g (1 oz) finely ground hazelnuts to the flour mixture.
• Chocolate Sweet Crust: prepare the basic recipe, adding 2 tablespoons unsweetened cocoa powder to the flour mixture.
• Lemon Sweet Crust: prepare the basic recipe, adding the zest of 1 lemon to the flour mixture.
• Icing Sugar Sweet Crust: prepare the basic recipe, replacing the 55 g (2 oz) sugar with 28 g (1 oz) icing sugar.