This Sweet Shortcrust Pastry is the one my mother always swore by, and used to make all of the wonderful tarts and flans that I sampled as a young child. She has passed it on to me, and this is my pastry base of choice for desserts.
1 cup plain flour
1 cup self-raising flour
1 x 20 ml spoon salt
6 x 20 ml spoon shortening
2 x 20 ml spoon caster sugar
1 egg yolk
70 ml cold water or milk
Sift flours and salt into a bowl.
Rub butter (shortening) through the flour with the tips of fingers.
Add sugar and mix well.
Mix into a dry dough.
Mix the egg yolk and milk together, and add to the dough.
Mix together, kneading on a floured board.
Dough should be smooth and all ingredients totally blended together.