We LOVE peas too and this recipe of pea and slow cooked ham tarts is excellent. I do have a a couple of questions though, is there no way to mix the short crust pastry in the thermomixer? I’ve never seen a short crust pastry recipe that has cold water mixed into it. What is the difference between adding and not adding cold water? We live out in the tropics and trying work on short crust pastry in a kitchen where the average room temperature is at least 32 degrees celcius , with our hands can be very sticky. Cheers!