Beat the butter, icing sugar and salt for 2 minutes, scraping down as needed.

Add in the egg yolks and beat again for 1 minute, scraping the bowl and beater.

Tip in the flour and mix on low speed until it pulls together into a dough.

Lift the dough out and squeeze it to form a disc. Place the pastry in between two large silicon mats and roll it into a rough circle around 3-5mm thick. Place it into the freezer for 30 minutes.

Remove it from the freezer to soften for just a minute at room temperature so that it is flexible.

Trim the pastry down to a circle that is slightly larger than your tart ring and lift it in. Use your hands to gently press the dough into the edges of the tart ring without tearing it. Once you have lined the tart ring, fold the excess pastry over itself to create a thicker edge around the top of the tin, creating a slight overhang.

Place the tart into the freezer for 20 minutes and pre-heat the oven to 175C/345F Non-Fan Assisted.

Dock the pastry with a fork then bake for 20 minutes.

Remove it from the oven and then use a small serrated knife to trim the excess pastry, so that it is flush with the top of the tart ring.

Once it's been trimmed, let it cool for 5 minutes and lift it carefully out of the tart ring. Use a fine microplane grater to smooth the pastry.

Whisk together 1 egg yolk with a small splash of double/heavy cream and egg wash the whole tart. Bake at 140C/285F for 20-25m until a deep golden colour.