Short crust pastry and creme fraiche recipe




	Shortcrust pastry		Crème fraîche
	300 GRAM FLOUR 150 GRAM COLD BUTTER 1 EGG YOLK A FEW TABLESPOONS WATER PINCH OF SALT For sweet pastry, use 4 tbsp sugar		5 DECILITER CREAM 1 DECILITER YOGURT
Cut the butter in cubes and rub them into the flour. Add the other ingredients and knead for a few minutes, until the dough forms a ball. Put the dough in the fridge for at least half an hour before using.		Stir the cream and the yogurt well together. Put in the fridge for 2 days.