Sift the dry ingredients and place in a food processor. Add the butter and pulse until the mixture resembles coarse breadcrumbs. Combine the egg yolks, NOMU Vanilla Essence and water, and carefully add to the flour while pulsing until the mixture just begins to come together.

Tip the mixture onto a cold working surface and form into a ball without overworking the pastry. Wrap in cling film and chill for at least an hour.

To blind bake the pastry, preheat the oven to 180°C and grease a 24cm tart tin.

On a cool, floured surface, carefully roll out the pastry until large enough to line the tart tin. Place the pastry over the tart tin and gently press into the corners. Trim the edges, cover with baking parchment and fill with baking beans. Blind bake for 15 – 20 minutes until cooked through.

Carefully remove the parchment and beans. At this stage, you may wish to pop it back in the oven for another 5 minutes or so for a more evenly browned result. Allow to cool completely.

Tip: Makes enough pastry for 2 x 24cm tart shells. This pastry makes a delicious baked chocolate tart!