Method

• 1.
  Sift flour, icing sugar and a pinch of salt into a food processor, add butter and process until mixture resembles fine breadcrumbs. Add the egg and 1-2 tablespoons of cold water. Process until mixture forms a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• 2.
  Preheat the oven to 190°C.
• 3.
  Bring pastry to room temperature, roll out on a lightly floured surface and use to line four 1 x 4cm tart pans with removable bases. Refrigerate for 10 minutes (in really warm weather, I usually freeze the pastry to hasten the chilling process).
• 4.
  Line the pastry lined pan with aluminium foil and fill with pastry weights or rice. Bake for 10 minutes.
• 5.
  Meanwhile, toss the tomatoes in the oil and season with salt and freshly ground black pepper. Place on a baking tray.
• 6.
  Remove tarts from oven and remove foil and weights. Return to oven with the tomatoes for 5 minutes or until pastry is golden and the tomatoes have softened slightly. Spread a little pesto over base of each tart and fill with bocconcini and tomatoes. Place in oven for 5 minutes to warm through. Serve with remaining pesto and basil leaves.