Steps to Make Award-winning Sweet pastry tart case

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Before you jump to Sweet pastry tart case recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

In general, people have been conditioned to think that "comfort" foods are not good for the body and must be avoided. At times, if the comfort food is a sugary food or another junk food, this holds true. Soemtimes, comfort foods can be utterly nutritious and good for us to eat. There are some foods that, when you eat them, could boost your mood. If you feel a little bit down and need a happiness pick me up, try a couple of these.

Make a few trail mix of nuts or seeds. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etc are all helpful for improving your mood. This is possible as these foods are high in magnesium which raises serotonin production. Serotonin is the "feel good" natural substance that dictates to your brain how you feel at all times. The more of this chemical in your brain, the more pleasant you'll feel. Not only that but nuts, specifically, are a great protein source.

Now you can see that junk food isn't necessarily what you should eat when you are wanting to help your moods get better. Try some of these instead!

We hope you got insight from reading it, now let's go back to sweet pastry tart case recipe. You can have sweet pastry tart case using 5 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to prepare Sweet pastry tart case:

1. You need 250 g of plain flour.
2. Take 50 g of icing sugar.
3. Prepare 125 g of unsalted butter.
4. Use 1 of egg.
5. Take Splash of milk.

Steps to make Sweet pastry tart case:

1. Sieve your flour and icing sugar into a large mixing bowl.
2. Chop the butter into cubes, and rub until it resembles breadcrumbs.
3. Beat the egg with the milk, then add the mixture and gently work it together until it forms a ball of dough.
4. Sprinkle a little flour over the dough, pat into a flat round about 2.5cm thick, and wrap the dough in clingfilm. Pop it into the fridge to rest for at least 30 minutes..
5. Roll out the pastry until it’s about ½cm thick. Then, over a rolling pin, place the pastry in a greased 25cm loose bottomed tart tin, making sure to push into the sides.
6. 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..
7. Put grease proof paper in the tart and fill with baking beads and blind bake for 10 minutes at 180oC..
8. Remove the beads and grease proof paper. If your tart isn’t going to be cooked again, e.g. the filling goes into fridge, then cook the case for another 10min.

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