makes 12 x 10cm tart cases
.Add flour, icing sugar and butter to your food processor and mix together. Once mixed add your 2 eggs and a splash of milk if needed.
If using orange or vanilla for extra flavour, either finely grate in the zest of your orange or add the seeds from the vanilla pod and mix again.
Sprinkle a little flour over the dough and on a clean work surface, and pat the ball into a flat round about 2.5cm thick. Sprinkle over a little more flour, then wrap the dough in clingfilm and pop it into the fridge to rest for at least 30 minutes.
Dust a clean surface and a rolling pin with flour, then carefully roll out your pastry, turning it every so often, until it’s about 0.5cm thick. Carefully roll your pastry around the rolling pin, then unroll it carefully over your oiled tins. Ease the pastry into the tin, making sure you push it into all 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.
Preheat your oven to 160ºC
Bake blind for 10 minutes in your preheated oven. Then return the case to the oven to cook for a further 10 minutes until it’s firm and almost biscuit-like. Leave to cool.