Sweet Shortcrust Pastry

Place the flour, salt and icing sugar in a food processor and pulse to combine. Add the butter and process until the mixture resembles coarse crumbs. Add the combined egg yolk and water and pulse until it just starts to form damp crumbs.

Tip onto the bench and gently bring together with your hands. Form into a round flat disc, cover in plastic wrap and refrigerate until firm.

Roll the pastry out on a lightly floured bench and use to line the tin. Lightly prick the base with a fork and chill until firm.

Preheat the oven to 180°C fan bake.

Line the pastry with baking paper, fill with baking beans, weights or rice and bake for 20 minutes. Remove the baking paper and weights and bake a further 5-7 minutes until lightly golden. Set aside until ready to fill and cook.