Short crust pastry

Preheat the oven to 200 ºC (400 ºF). Spray small tartlet tins with non-stick spray and place them on a baking sheet.
Sift the cake flour and salt together in a large mixing bowl. Add the castor sugar and mix well.
Dice the butter, and add to the dry ingredients, rubbing it in till the mixture resembles breadcrumbs.
Add just enough of the water and lemon juice mixed together to form a stiff, pliable dough. Working gently, gather the dough into a mass. Place the dough on a pastry board and knead gently with the palm of your hand far a few seconds to blend the ingredients evenly. Wrap the dough in plastic wrap and chill for 30 minutes.
On a floured surface, roll out the dough till 5 mm thick. Reverse the dough onto the rolling pin and unroll over the tartlets tins. Gently press the dough into each tin and chill once more for about 15 minutes. Neatly cut the edges and gently prick the bottom of the pastry shells with a fork. Bake for about 10 minutes or till the pastry just begins to brown. Gently flatten the pastry with the back of a spoon if air bubbles have formed.
Cool the tartlet shells before carefully removing from the tin. Cool completely and store in an airtight container till needed. Fill with egg custard and decorate with fruit of your choice.
Makes 50 small tartlet shells.