Shortcrust is a versatile little pastry. It can be used for sweet and savoury dishes and it can even be frozen to use later on if you make a massive batch.

It’s also a simple pastry to make, yet there are some common problems that those making it at home often make – which can lead to it cracking, not holding its shape and the worst of all? A soggy bottom.

Since no-one wants a soggy bottom, we asked The Great British Bake Off finalist Richard Burr to let us in on his secrets to ensuring all pastry bottoms are crisp, delicious and buttery.

[Read more: Sandi Toksvig ‘unprepared’ for how emotional Bake Off would be]

And since GBBO judges Paul Hollywood and Mary Berry judged Richard’s pastry, we think he’s someone we should listen to…
Watch the video to find out.

The full recipe for Richard’s Almond Custard Tart in the video can be found in his cookbook, BIY: Bake It Yourself.

The Great British Bake Off is on Channel 4 every Tuesday at 8pm.

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