Sweet Tart Shell

• 165 g plain white flour
• 50 g caster sugar
• 1

In a stand mixer with the paddle attachment, mix together the flour, sugar and salt. Add the butter and mix until it is completely incorporated — the mixture should look like damp sand. Add the egg and continue to mix until a dough begins to form. Wrap tightly in clingfilm and refrigerate for at least 1 hour.

Generously dust your work surface with flour and roll out the sweet paste doug