Gordon Ramsay's step-by step guide to a making a faultless tart case - right from making your own pastry
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Checking your pastry
After baking blind, check for any cracks and patch them up with little dabs of raw pastry, like sticky plaster. There should be no cracks so the liquid can’t seep out and make the pastry soggy. Gordon uses the trick of brushing the almost-cooked pastry case with egg yolk to seal the base, like a varnish.
Making it easier to roll your pastry
When the pastry comes out of the fridge it will be hard. Just bash it with a rolling pin and knead it to soften before rolling it out.