Cream cheese pastry

Method

1. Have all your ingredients at room temperature. Whizz the butter, cream cheese and cream in a food processor until smooth. Pulse in the flour and salt in 2 batches until the pastry begins to come together, then remove to a lightly floured surface and knead for 30 seconds or so to bring it together. (If you don’t have a food processor,beat the butter, cream cheese and cream in a mixing bowl with an electric mixer, then stir in the flour using a wooden spoon.)
2. Shape the pastry into a fat disc, wrap in cling film, then chill for 1 hour before using.