Ingredients: Pastry
180g all-purpose flour
55g powdered sugar
1/4 tsp salt
115g cold butter (small cubes)
1 large egg
1/2 tsp vanilla extract

Ingredients: Cream
1 tsp vanilla extract
300ml Double cream
1 tbsp Icing sugar

Ingredients: Jam filling
Recipe here

Ingredients: Lemon curd filling
Recipe here

Method:
Step 1: Whisk the flour, sugar, and salt in a large bowl until combined. Add the butter, and mix using your hands or a food processor until the mixture becomes crumbly.

Step 2: Next, add egg and vanilla extract and keep pulsing until the dough is no longer dry and starts to clump together. this usually takes about 10-15 seconds. The dough should be quite crumbly.

Step 3: Turn the dough onto a lightly floured surface and form it into a ball, wrap it up in cling film and refrigerate for at least an hour.

Step 4: After the hour, roll the dough out and roll into a circle. Depending on what tins you want to use, you can continue this process and place the dough gently into your tart tins, cut off any excess dough with a sharp knife by trimming the edges of the pastry to fit each tin.

Step 5: Cover each tin with clingfilm and place it in the freezer for 30 minutes. Freezing the dough in the tin prevents it from shrinking too much.

Step 6: Pre-heat the oven to 190c and place the rack in the center.

Step 7: Before baking cover the edges with tin foil to prevent them from burning, then fill the tins up with pie weights or uncooked rice making sure they are fully distributed over the entire surface of the dough.

Step 8: Bake for 20mins, until foil no longer sticks to the dough, If you wish to fully bake the crust because you are not cooking any fillings then bake for a further 10 minutes, However, if you have a filling you wish to bake within the tart then bake for a further 5 minutes.

Step 9: Transfer to a wire rack and remove tin foil and weights or uncooked rice. Allow cooling before adding your fillings and cream.