Croissant Biltong and Parmesan Cheese Short Crust


250g flour

75g Mastercraft Yellow

75g Pastrex Crossaint

1 egg, chilled

2 tbsp parmesan cheese

1 tbsp dijion mustard

2 tbsp biltong dust


Process flour, Mastercraft Yellow and Pastrex Crossaint and a pinch of salt in a food processor until mixture resemble breadcrumbs.

Whisk egg and 1 tablespoon chilled water in a bowl until combined, then with food processor motor running, add to flour mixture.

Process until mixture begins to form large clumps, stopping machine before mixture forms a ball.

Turn pastry out on to a work surface and knead gently to bring together. Form into a disc for a round tart or into a log shape for a rectangular tart. Wrap in plastic wrap and refrigerate overnight or for at least 2 hours.