5
Once chilled, roll the pastry until 3mm thick and place into a 20cm non-stick tart case. Line the pastry with baking paper, add some baking beans then blind-bake for 15 minutes, until the pastry is cooked through but not coloured. Remove the baking beans and brush the pastry with egg wash. Bake for a further 5 minutes, or until golden, then remove from the oven and set aside