Mix the butter with the icing sugar to create a paste
Sieve in the flour and mix with your finger tips, lifting and crumbling to give air and coolness to the pastry. Continue until you have fine crumbs.
Mix the water and egg yolk together and drip into the crumb mix.
Using a claw like hand, mix the ingredients round till they start forming a ball. Add a little extra water/egg if the mix is too dry. Do not add too much water as the pastry will be too wet and unmanageable.
Tip out onto a cold surface and form into a ball. Wrap loosely with cling film and roll flat. This rolling before resting will help you when it comes to rolling out for each case.
Rest in the fridge for at least one hour.
Lightly dust the work surface and roll out your pastry to a size slightly larger than each tart case. Once you have lined the cases place them back in the fridge for an hour before baking at 180 degrees centigrade for 20 to 25 minutes.
Watch the video to see how to make sweet pastry perfectly: