Cream the softened butter in a bowl with a spatula until fluffy and smooth.

Sift in the icing sugar and beat until smooth and no streak of sugar remain.

Add in the egg. At first the egg white will emulsify the butter until little clumps, so keep mixing until all the egg white is mixed into the butter and is homogenous.

To add the dry ingredients, on your work surface place the flour in a mound and create a well in in the center. Add the wet butter/sugar/egg into the well and use a scraper to gradually add flour to the wet.

Once the dough is moist, and holds together, form into a block, wrap in cling wrap and rest in the fridge for a minimum of 30 minutes, optimally 2-3 hours.

Preheat the oven to 375°F and prep the tart pan, by greasing with non-stick spray or softened butter.

On a lightly floured surface, roll out the chilled tart dough to ¼ inch thick and place into the tart pan by lifting and easing the dough into the pan and its corners.

Lightly press the dough into the sides of the pan especially if your pan has fluted/ridged sides.

Use a sharp smooth knife and trim off the excess dough leaving a ¼ inch allowance.

Prick the bottom of the crust multiple times with a sharp fork then line the bottom with a removable disk of parchment paper cut into the same size.

With your chosen pie weight, fill to the very top. Chill the assembled tart in the freezer for another 10 minutes or until ready to use.

Bake the crust for 10-15 minutes then remove parchment paper + beans and bake for another 5 minutes until the rim is just turning golden.

Let the tart cool slightly before adding your filling and baking once more at the recommended recipe time.

Remove and brush the bottom with egg wash (to prevent a soggy bottom) and bake for another 3-5 minutes or until the rim and bottom is golden.