In a large bowl, mix the flour and salt together. Then add in cubed butter, use your hands to crumble it. (If you make the sweet pastry, add in 45g sugar and 1/8 tsp salt)

Then add in 1 tablespoon of cold water, mix well to form a dough. If the dough is too wet, add more flour; if too dry, add more water. （for the sweet pastry, add one egg instead)

Wrap it with cling film and chill for at least an hour.

Sprinkle some flour on worktop, roll the dough to 1cm thick. Place the dough on the tart in, then cut the excess pastry. Then use the fork prick the pastry.

Place the parchment paper on top of tart shell, then place the beans in it for blind bake. Pop in preheated oven at 180C, bake for 15 minutes.

Take out the beans and parchment paper, put the tart shell back to oven to bake at 160C for 8 more minutes.

*I used 8-inch tin