• To make the base of the tart, pre-heat the oven to 190C
  • In a bowl, cream butter and organic sugar.
  • Beat in the egg-yolk
  • Mix in flour and beat until the dough begins to come together.
  • Knead the dough and divide into two equal halves. Wrap them with plastic wrap individually and chill in the fridge for 15 minutes or until the dough is firm.
  • Roll out the dough and line the tart tins with the rolled out dough. Chill in the freezer for another 15 minutes