1-Place the flour and icing sugar in: Place the flour and icing sugar in the bowl of a food processor. Process a few seconds to distribute evenly.
2-Add the cubed cold butter and blitz: Add the cubed cold butter and blitz until the mixture looks a bit like sand – there may be lentil-sized pieces of butter left here and there and that’s perfect.
3-Add the egg and process on low: Add the egg and process on low until the mixture starts forming large clumps.
4-Turn the dough out and pull it: Turn the dough out and pull it together into a smooth ball with your hands (making sure not to handle it too much) then press it out into a 1-inch thick disk.
5-Place it onto a lightly floured work: Place it onto a lightly floured work surface and dust the top with just a little flour too. Gently and gradually roll the pastry out, turning it often, to about 3mm (1/8 inch) thick.
6-Have a non-stick 12 hole muffin tin: Have a non-stick 12 hole muffin tin at the ready.
7-Using a circle cookie cutter 9cm/3 ½: Using a circle cookie cutter 9cm/3 ½ in wide (or just a little larger than the opening of the muffin tin holes), cut out circles of dough. Try to get 12 from the first roll, and at least 6 from a second roll out. Try to handle the dough only enough to bring back into a disk for the second roll.
8-Lift with an offset spatula so they: Lift with an offset spatula so they don’t become misshapen and gently push each down into the muffin tin holes, gently pressing into the corners (if your rolling pin has a flat end like mine, it’s perfect for getting them flat to the bottom with a nice corner). Chill 2 hours or overnight (don’t skip chilling).
9-Preheat oven to 180C / 350F /: Preheat oven to 180C / 350F / 160C fan forced.
10-Prick the bases of the tartlet shells: Prick the bases of the tartlet shells a few times with a fork. Place a cupcake case or piece of baking paper into each, pressing it to the pastry at the bottom, and fill with rice (or pie weights). Press down lightly on the rice to settle the cases into the tart shell.
11-Transfer to the preheated oven and bake: Transfer to the preheated oven and bake for 15 minutes then remove the cupcake cases and bake a further;
12-If the filling will be baked, bake: If the filling will be baked, bake the tartlet shells a further 2-3 minutes, just to set the bases.
13-If the filling won’t be baked, bake: If the filling won’t be baked, bake the tartlet shells a further 7-8 minutes until golden brown.
14-Carefully remove the mini tart shells from: Carefully remove the mini tart shells from the tins and transfer to a wire rack to cool.