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).

When the pastry has chilled, line a tart base with parchment paper, leaving plenty overhanging the edges of the tart. Fill the tart 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 case 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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