Place the butter and sugar into the bowl of a stand mixer and using the paddle attachment, cream the mixture for 1 minute on medium speed until pale. Add the vanilla and mix for 20 seconds.

Add the egg and continue to cream the mixture. Scrape down the sides of the bowl and then add the sifted flour and mix on low speed until just combined.

Remove the dough from the bowl and form into a ball. Wrap the dough tightly in plastic wrap and refrigerate for at least two hours to chill.

To blind bake the pastry tart shell:

Preheat the oven to 350F (177C). Grease the tart pan.

When the pastry has chilled, roll out the dough on a lightly floured surface to slightly larger than the tart pan. Gently lift the dough and place over the tart pan. Press the dough onto the base, lifting up the sides of the dough so it doesn’t stretch. Press the sides of the dough and then trim any excess dough from the top. Use the same method to fill tartlet pans.

Place a piece of parchment paper over the top of the dough, leaving a little hanging over the edge. Fill the paper with baking beads (or raw beans) and bake until the edges start to turn a light brown colour. Take the shell out of the oven and remove the baking beans and parchment paper and place back into the oven to cook for a further 10-15 minutes, until the shell is a deep golden colour.

Remove the tart pan from the oven and brush the pastry base with the egg wash and place back in the oven for 2 minutes to seal the base.

Set the shell aside to cool on a wire baking rack until filling.

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