1: Cream together the butter and sugar in a stand mixer with the beater attachment. When smooth, reduce the speed and slowly add the flour and start to bring to a paste. Just before it comes together completely, add the egg. When it has just come together into a paste, remove from the bowl and wrap in cling film. Refrigerate for at least 1 hour, or overnight.

2: Preheat the oven to 170°C/Gas Mark 3.

3: Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Push the pastry into your tin tightly. Let the excess hang over the sides.

4: Line each tart with several layers of cling film or baking parchment and fill with baking beans or uncooked rice or pulses.

5: Place on a large baking sheet and cook for 20–25 minutes, until the pastry looks crisp and golden.

6: Remove the beans and cling film/baking parchment and bake for a further 5–8 minutes to make sure the tartlet shells are dried out and have an even colour. Leave to cool.