This is the quickest easiest version of Pate Sucree I know. The thing to remember is to keep it cold. Chill the flour and the bowl before you start, and if you feel that the butter is releasing too much oil at any stage, just pop it back in the fridge for 10 minutes before carrying on.

Sift:

• 2 1/2 cups of plain flour
• a pinch of salt

Make a well in the middle of the flour and drop in:

• 2 free range egg yolks
• 150 g butter (grated or diced small)
• 1/2 cup of sifted icing sugar

Mix with your fingertips until it looks like scrambled eggs (adding a little flour if it gets too sticky)

Start mixing in the flour until it forms a smooth paste, then knead in until all the flour is mixed in.

Knead lightly for no more than a minute, adding a little gently beaten egg white if the mix is too crumbly.

Form into a ball, flatten and wrap. Chill for at least 3-4 hours or overnight.

Press into tart tins and chill for 1 hour before baking blind.

Thank you for using a Vanielje Kitchen recipe.

I hope it fed you mind, body and soul.

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