French walnut cake

Mix the flour, sugar and a pinch of salt in a bowl or food processor. Add the butter and either blitz or rub between your fingertips to create crumbs. Tip in the egg and vanilla and just enough milk to bring the dough together. Knead briefly, then divide the dough in two, with one piece slightly larger than the other. Press into discs, wrap and chill for at least 2 hrs, or overnight. If it’s the latter, remove from fridge 30-40 mins before rolling.

Roll out the smaller disc between sheets of floured baking parchment to form a 25cm disc. Use a shallow 23cm tart tin as a guide, ensuring it’s about 2cm larger, or a 25cm plate. Set aside in the fridge while you roll out the other piece of dough.

Roll out the larger disc so it’s big enough to line the tart tin, pressing it into the indents of the tin and patching as necessary. Put in the freezer while you make the filling.