Cream Cheese Pastry
- Cut butter and cream cheese into chunks.
- Process with a heaped cup of flour and a pinch of salt until blended.
- Add cream to pull the pastry together.
- Remove from the processor, wrap in clingfilm and chill for an hour.
- Before using, bring to room temperature.
- Roll out and fit into your flan dish or pie tin, prick the base with a fork and return to the fridge to rest for ½ hour.