1. Add the Plain Flour, Egg yolk, Icing Sugar and Cubed butter to a food processor.
2. Mix the ingredients and pulse it until it begins to bind. If it doesn’t bind well after 5 minutes, add 1 tbsp of cold water.
3. Tip the pastry dough out onto a lightly floured work-surface and lightly flour a rolling pin.
4. Roll out until it is 3mm thick.
5. Lightly grease and line a fluted flan tin and then gently transfer your rolled pastry into the tin.
(If it breaks, like mine did, don’t panic and use leftover bits of dough to press into the gaps. This pastry is quite rich and is pretty forgiving if you need to do some patchwork!)
6. Trim the edge of the pastry so it is neat.
7. Prick the base of the pastry and set it in the oven for at least 1 hour to rest.
8. When you’re ready to bake, add some tin foil onto the top of your pastry (shiny side down) add some baking beans or rice, place the flan tin on top of a warmed baking tray and blind bake at 200’c (fan) for 15 minutes.
9. Remove the baking beans and foil after 15 minutes and bake for another 6 minutes until it begins to look a light golden brown.
10. Now remove from the oven, leave to cool and turn the oven down to 180’c (fan).