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4-6
Easy
By Jeremy Round
Published 1988
London chef
With pastry this rich, it is better to use a good-processor. Whizz up the flour, salt, butter and sugar. Then, with the machine running, plop in the yolks. The mixture should come together into a crumbly dough. Take out and press together gently in your hands. Wrap in clingfilm and chill for 30 minutes, then roll out and line a 9in flan tin. This is very short pastry. Don’t worry if it tears an