Discard the greaseproof paper and baking beans.įor the filling, blend the bread in a food processor until it has formed breadcrumbs.
Transfer to the oven and bake for 30-35 minutes, or until crisp and pale golden-brown. Line the base and sides of the tart case with greaseproof paper, then fill it with baking beans. When the tart case has rested, remove it from the fridge and prick the base several times using a fork. Chill the tart case in the fridge for a further 30 minutes. Trim off any excess pastry using a sharp knife. Lift the rolled pastry by rolling it loosely around the rolling pin, then lower it into the prepared tart case and press into the tart case to mould it to the sides and bottom. Once the pastry has rested, discard the cling film and roll the pastry out onto a lightly floured work surface to a 4-5mm thickness. Meanwhile, line a baking tray with greaseproof paper and place the prepared tart case on top. Grease a 23cm/9½in loose-bottomed tart case with melted butter, then dust with flour, gently knocking out any excess. Wrap the dough in cling film, then chill in the fridge for two hours, to rest. For the sweet pastry, in a bowl, rub together the flour and butter using your fingertips, until the mixture resembles breadcrumbs.Īdd the icing sugar, egg yolks and cold water and mix until the mixture comes together as a dough.
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