Line the bottom of your 10-inch tart tin with baking paper by removing the bottom, tracing around it on some baking paper and then placing on top of the bottom.

Combine dry ingredients - Add the flour, powdered sugar and salt to the bowl of a food processor and blitz for 20 seconds to combine.

Add butter and egg - Add the vanilla extract and butter and pulse until you reach lentil sized pieces. Add the whisked egg and blitz until small clumps of dough form.

Combine dry ingredients - Add the flour, powdered sugar and salt to a large mixing bowl and use a whisk to combine.

Add butter and egg - Add the butter and use your fingertips to rub into the butter until it resembles breadcrumbs. Add the whisked egg and vanilla extract and use a spatula to mix in until the dough begins to clump together.

Form dough ball and chill - Turn the mixture out your workbench and bunch it together (without kneading). Form a rough disc shape and then wrap in plastic. Chill for a minimum of 1 hour.

Roll out dough - Lightly dust your workbench and rolling pin with flour. Place the chilled dough disc on the workbench and lightly dust the top with flour. Use a rolling pin to slowly roll dough disc out to 14 inches wide.

Transfer dough over tin - Carefully roll over the rolling pin and then transfer and unroll over a 10-inch tart tin with removable bottom.

Form the tart - Carefully lift the dough over the tart to allow it to naturally fall into the corners of the tart.

Dock the tart - Place the tart tin on a baking tray. Use a fork to prick holes into the bottom of the tart shell.

Chill your tart - place the formed tart in the fridge to chill for 30 minutes.

Preheat a fan forced oven to 150C / 300F.

Blind baking your tart shell - Scrunch up a large piece of baking paper and then un-scrunch it. Place on the inside of the tart tin. Fill with baking beads, dried chickpeas or dry rice. Bake for 20 minutes.

If using for baked fillings - bake for a final 15 minutes. Once baked, allow to cool on the baking tray at room temperature until ready to use.

If using for no-bake filling - bake for a final 20 minutes instead of final 15 or until golden in color. Allow to cool before adding the fillings.