Sprinkle over 1½ tbsp cold water and pulse again until the pastry just comes together.

Divide into 6 pieces, wrap in cling film and chill in the fridge for 30 mins.

2)Heat oven to 200C/180C fan/gas 6. Roll each ball of pastry into a 12cm disc on a lightly floured surface and use to line 6 x 8cm tartlet tins.

Line the tarts with baking parchment and baking beans, and chill in the fridge for 20 mins.

Bake on a tray in the oven for 15 mins, then remove the baking beans and bake for a further 5 mins until golden.

Brush with the egg yolk and return to the oven for 2 mins.

3)Meanwhile, to make the filling, heat the butter in a small saucepan, add the leek and cook for 5 mins until beginning to soften.

 Add the garam masala, turmeric and seasoning, and cook for a further 5 mins.

Turn down the oven to 160C/140C fan/gas 3 and lightly whisk together the cream, egg and yolks, and some seasoning.