In a large mixing bowl place the Plain Flour in first and then cube the block of butter into small pieces and then rub with your Fingers until the mix resembles fine breadcrumbs and then add the 2 tablespoons of Caster Sugar and then add the One beaten hen egg - mix with your Kenwood Dough Hook or mix vigorously by hand with the use of a Wooden Spoon

Wrap in cling film and then place in the Freezer for 30 minutes and then let stand at room temperature for 10 minutes and then take the cling film off and then chop into 8 identical small balls and then roll them out on a floured Kitchen surface and then place the metal disc inside your metal Tartlet holder and then work the rolled out Shortcrust Pastry into the casing

Add a small square of Kitchen Foil over the pastry and then add the Ceramic Baking Beans. Blind bake at Gas Mark 6 for 20 minutes (maybe 15 minutes) and then take the foil baskets out along with the Ceramic Baking Beans and then bake for a further 10 minutes. Allow too cool outside of the oven. Is important that the cooked Shortcrust Pastry is cold before putting the cold filling in

For the filling - crack 2 whole hen eggs into a large mixing bowl and then beat with a hand whisk or a Dinner Fork and then add the 200g Caster Sugar - mix in with the Dinner Fork etc. and then pour the 600ml Liquid Double Cream over the top and then mix altogether and then use a Dessert Spoon too transfer some of the raw Custard mix into the cold cooked Tartlets - put as much raw cold Custard into the Tartlets as possible

Preheat oven to 140 0C/ Gas Mark 1 (One) and then place the Tartlets, which are not in their metal casings - onto a very large metal Baking Tray and then bake all 8 Tartlets for 2 hours. The bottoms of the Pastry might stick to the Baking Tray and so might be a good idea too grease with butter and then sprinkle flour over the top or place greaseproof paper underneath

Allow too cool and then maybe store in the Fridge for a while