| Ingredient | Method |
| 335g AP flour 160g butter 80g sifted dark sugar 1 B grade (appr 48g) beaten egg | 1. Base: Combine flour, icing sugar and butter until coarse crumbs form. 2. Add egg and vanilla essence and continue mix until combined. 3. Chill into fridge for 1 hour. 4. Divide into small portion and press into tart pan; prick all over with a fork. 5. Bake 20-25 minutes at 180C. *makes abt 16-17 tarts *leftover tart base can be stored in air tight container. |
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