（9吋批皮分量）
無鹽牛油 255克
糖粉  100克
蛋  1隻
麵粉  285克
高筋麵粉 140克
雲呢嗱油 少許
溶化無鹽牛油 適量

1. 將砂糖及牛油打至奶白色，加入雲呢嗱油、蛋及已篩過的麵粉及高筋麵粉，拌勻至混合搋成麵糰，包上保鮮紙雪20分鐘。將麵糰擀至1.5厘米厚塊狀。
2. 將溶化牛油塗在撻底模內，鋪上麵糰，用手平均輕壓麵糰令其貼着撻模，切去多餘皮修邊。 3. 用叉在撻皮上加上小孔，放上黃豆，放入預熱焗爐以150℃焗20分鐘。

(9-inch crust) Unsalted butter 255g
Caster sugar 100g
Egg 1pc
Plain flour 285g
Bread Flour 140g
Vanilla essence Some
Melted unsalted butter Some

1. Beat sugar & butter to milky white, add vanilla essence, egg and siered flour, blend until mix well. Wrap the dough in plastic and chill for 20 mins. Roll the dough into 1.5cm thick.
2. Brush some melted butter onto the mould, place and press the dough onto bottom of tart mould. Cut round crusts.
3. Use fork prick some hole on the crusts, pour some soya bean on top, bake in preheated oven with 150℃ for 20 mins.