Combine butter and icing sugar and beat together to form a smooth paste.

Add egg yolks and mix again until smooth.

Add the flour and mix until the dough just about comes together

Turn out onto a sheet of cling film and pat into a thick, disc shape.

Wrap tightly with cling film and refrigerate for a few hours but preferably overnight.

Flour your surface and remove the pastry from the cling film. Flour the surface of the pastry too and roll it out to the desired thickness and circumference.

Gently lift into the tart tin then lift and drop to place it into the corners.

Tear off a piece of excess dough and roll it into a bowl. This can be used to push the corners in without using your fingers which are much warmer and harder and would be more likely to cause damage.

Prick the base several times with a fork.

You can either cut off the edges completely with a knife or leave a little overhang. If I'm using a perforated tin I usually use the rolling pin to cut the edges flush. If I'm not using a perforated tin I like to leave some overhang and then will cut the pastry once it's cooked as I find it's less likely to sink during cooking.

Chill the rolled out pastry in the tins for about 30 minutes before cooking. Preheat the oven to 180°C

If you've got a perforated tin it can go straight into the oven now. If you haven't, scrunch up some grease proof paper and layer it over the tart tin. Fill with baking beans and then place in the oven.

Bake for 20-25 minutes. 20 minutes if blind baking then remove the paper and beads and bake for another 5 minutes without them.

Make an egg wash with 1 egg and 50 ml whole milk whisked together

Brush the tarts with the mix and bake for another 5 minutes to create a seal.

Full with your favourite sweet fillings. Enjoy!