Sweet Short Crust
250g plain flour, plus extra for dusting
50g icing sugar
125g cold butter
1 large free-range egg , beaten
a splash of milk
You can make your pastry like this by hand, or pulse it in a food processor. Sieve your flour and icing sugar into a large mixing bowl. Using your fingertips, work the butter into the flour and sugar until the mixture resembles breadcrumbs.
Add the egg and milk to the mixture and gently work it together using your hands until you have a ball of dough. Don’t over work the dough as this activates the gluten in the flour, which causes the dough to become chewy not short and flaky.
Gently form a ball with the dough and wrap in cling-film, place in the fridge to rest for at least 30 minutes.
Roll the pastry between two pieces of baking paper, it will be easier to transfer to the tart tin. Ease the pastry into the tin, making sure you push it into all the sides. Trim off any excess by running a knife along the top of the pastry case, then prick the base of the case all over with a fork and pop it into the freezer for 30 minutes.
Get yourself a large square piece of greaseproof paper, scrunch it up, then unwrap it and use it to line your pastry case, pushing it right into the sides. Fill the case right up to the top with rice, and bake blind for 10 minutes in your preheated oven. Take the case out, carefully remove the rice and greaseproof paper, then return the case to the oven to cook for a further 10 minutes until it’s firm and almost biscuit-like. Leave to cool.
Cream Cheese Filling
400g cream cheese (room temperature)
200g sour cream
1 orange, zest off
100g white sugar
any other fresh berry etc
Preheat your oven to 180ºC.
In a medium bowl, add the cream cheese and sour cream and beat until light and creamy. Add the orange zest and sugar and beat again until well combined.
I like to pipe my mixture into the pre baked tart tin, but you can just pour the mixture into the tin. Bake for aprox 30 minutes until the mixture is firm to touch, cool and serve with fresh berries.