Four eggs are separated but all the yolks and whites are used! One is thus spared the bad conscience usually associated with the making of meringue, when egg yolks have to be disposed of down the kitchen sink. (I don't know about you, but faced with this situation, I never opt for the alternative course of action, which would have one making mayonnaise one didn't really want!)
For the pastry shell
200g plain white flour
150g butter
1tbsp sugar
1 large egg yolk beaten lightly
For the pastry shell
200g plain white flour
150g butter
1tbsp sugar
1 large egg yolk beaten lightly
