Minted Shallot Custard Tart

• 50 g (2 oz) unsalted butter
• 450 g (1

For the pastry, sift the flour on to a work surface or into a large bowl. Add the butter and blend together with your fingertips until it has a soft, sandy texture. Make a well in the centre and add the beaten egg and salt. Gently mix together with your fingertips to form a smooth, even dough. Wrap in clingfilm and chill for about 30 minutes. Preheat the oven to