350g grated frozen unsalted butter
450g plain flour
Pinch salt

1 egg

1. Grate the frozen butter using the food processor and the grater blade.
2. Put the flour in a large bread bowl with the salt.
3. Add the grated frozen butter and mix with just enough cold water to bind.
4. Rest in the fridge.
5. Roll out half of your pastry on a floured bench to the thickness of a pound coin and place in a tart case 25cm in diameter and 4cm in height.
6. Leave to rest in the fridge for an hour and place baking paper over the pastry, filling with baking beans.
7. Bake in the oven for 20 minutes at 170 degrees.
8. Remove the baking beans and baking paper, and bake for a further 20 minutes.
9. Using a pastry brush, egg wash the tart case and bake for a further 3 minutes.
10. Cool.