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
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  • 5 DECILITER CREAM
  • 1 DECILITER YOGURT
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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.