Croissant Biltong and Parmesan Cheese Short Crust
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.