Step 1: Prepare the Dry Ingredients

• In a large mixing bowl or food processor, combine 250g of plain flour, 50g of icing sugar, and a pinch of salt. If using a food processor, pulse the ingredients a few times to mix them evenly.

Step 2: Add the Butter

• Add the 125g of cold, cubed butter to the flour mixture. If using a food processor, pulse until the mixture resembles fine breadcrumbs. If mixing by hand, rub the butter into the flour with your fingertips until it reaches the same consistency.

Step 3: Incorporate the Egg Yolks

• Add the 2 egg yolks to the mixture. If the dough seems too dry, add 1-2 tablespoons of cold water, one tablespoon at a time, until the dough begins to come together. The dough should be soft but not sticky.

Step 4: Form the Dough and Chill

• Turn the dough out onto a lightly floured surface and gently knead it into a ball. Flatten the ball slightly into a disc shape, wrap it in cling film, and refrigerate for at least 30 minutes. Chilling the dough helps to firm up the butter and relax the gluten, making it easier to roll out.

Step 5: Roll Out the Pastry

• After chilling, remove the dough from the refrigerator and allow it to sit at room temperature for a few minutes if it’s too hard to roll. Lightly flour your work surface and rolling pin, then roll out the dough to about 3mm (1/8 inch) thickness, turning it occasionally to prevent sticking.

Step 6: Line Your Tart Tin

• Carefully lift the rolled-out pastry and drape it over your tart tin or pie dish. Gently press the pastry into the tin, ensuring it fits snugly in the corners. Trim any excess pastry from the edges with a sharp knife.

Step 7: Chill and Blind Bake

• For the best results, chill the lined tart tin in the refrigerator for another 15-20 minutes to prevent the pastry from shrinking during baking. Preheat your oven to 180°C (350°F). To blind bake, line the pastry with parchment paper and fill it with baking beans or rice. Bake for 15 minutes, then remove the parchment and beans and bake for an additional 5-7 minutes until the pastry is golden and crisp.

Step 8: Use or Store the Pastry

• Your sweet shortcrust pastry is now ready to be filled and baked according to your recipe. If not used immediately, the baked pastry shell can be stored in an airtight container for up to 3 days, or the unbaked dough can be wrapped tightly and frozen for up to 1 month.