Step1
In a stand mixer fitted with a paddle attachment,add the butter,sugar,vanilla,and salt. Mix these ingredients together for 2 minutes – we aren’t looking to cream them here,just combine the ingredients so that no big lumps of butter remain. You may need to scrape the bowl down a couple of times.
Step2
Add in the egg yolks and mix for another minute to bring the ingredients together. Finally,add the plain flour and water and mix until the dough comes together. Mix for a further 2-3 minutes until the dough is cohesive.
Step3
Turn the dough out onto your benchtop and using your hands,bring it together into a ball. Divide the dough in half,roll and flatten each ball of pastry out to make a disc. If you only need one,wrap one in cling film and refrigerate for 1-2 hours (preferably overnight) and freeze the other between two sheets of baking paper,then wrap well in cling film. (You’ll thank yourself later.)
Step4
Once the pastry has chilled,remove it from the fridge and place it onto a lightly floured benchtop. You may need to knead it slightly to bring it back to a pliable consistency and to ensure the temperature of the dough is even throughout. Roll it out to 2-3mm thick and about 5cm larger than the tart tin.
Step5
Drape the pastry over your rolling pin and gently lower it into the tin,pressing the pastry into the edges. Trim away excess pastry by running a rolling pin over the tart tin. Reserve any leftover pastry. Chill for 10-20 minutes before baking.
Step6
Preheat the oven to 180C fan-forced (200C conventional).
Step7
Line the pastry with baking paper or foil and weigh down with rice/lentils or baking beads. Bake the tart shell for 10-15 minutes,then remove the baking paper and baking weights. Return to the oven and continue to bake for a further 15 minutes,or until it is a beautiful,even golden brown.
Step8
If you find any little holes in your pastry case,patch them with leftover pastry and return the tart tin to the oven for 2 minutes.
Step9
Make the egg wash by mixing the yolk and water together in a small bowl. Evenly brush the egg wash onto the hot pastry surface. The residual heat from baking will cook the yolk wash and seal the pastry.
Allow to cool completely before filling.