Mix the FAMA butter 82%, with the FAMA Soft G+ margarine and the sugar using the flat beater until combined. Then, add the eggs one by one and combine them to the mixture. Finally, add the flour and combine it as well. You can keep the tart shell in the fridge. Use it directly from the fridge.

If you need to blind bake the tart, apply three layers of cling film on its sides and add a little weight in it (lentil, rise, etc); bake at 160°C  in an air hot oven for 25-30 minutes. Then, remove the cling film and the lentil, spoon in the filling and resume baking at the same temperature for another 25-30 minutes.