100g - Eggs
50g - Whole Milk
500g - Cake Flour
15g - Salt
20g - Castor Sugar
350g - Butter (diced and cold)

Whisk the eggs and milk together. Mix together the dry ingredients and butter until you achieve a bread crumb texture. Add the liquid and mix until the dough begins to come together. Turn the dough out on to a lightly floured work surface. Gently shape into desired sized rounds. Wrap the dough in clingfilm and refrigerate for a minimum of 1 hour then its ready to be rolled out and used. bake at 180C for 20 mins or until fully cooked.

If you are baking a tart then you will want to blind bake the pastry without filling first.