Sieve your flour and icing sugar into a large mixing bowl
Chop the butter into cubes, and rub until it resembles breadcrumbs
Beat the egg with the milk, then add the mixture and gently work it together until it forms a ball of dough
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.
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
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.
Put grease proof paper in the tart and fill with baking beads and blind bake for 10 minutes at 180oC.
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
