This rich, sweet pastry makes a delicious base for chocolate tarts or fruit pies.
90g/3½oz butter, softened
65g/2½oz caster sugar
3 free-range egg yolks
200g/7oz plain flour, plus extra for dusting
Cream the butter and sugar together in a bowl until well combined, then beat in the egg yolks, one at a time until full incorporated into the mixture.
Mix in the flour until the mixture comes together as a ball of dough.
Tip the pastry out onto a floured work surface and knead briefly until smooth.
Wrap the pastry in cling film and chill for 30 minutes. Alternatively, it can be frozen for use at a later date.
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Shortcrust pastry
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