In a large bowl, add the softened butter and sift in the icing sugar. Use a spatula to combine well. We don’t want to beat air into it, just create a smooth and thick butter/sugar mixture.

Add the egg yolks and vanilla and use the spatula to combine. Then sift in the flour, and a pinch of salt.

Once again use the spatula to combine until you have a crumbly mixture that stays together when you press it between your fingers.

Tip the mixture out onto your work surface and gently bring it together with your hands to form a thick, round disc of dough.

Remove from the fridge and allow to warm up for 5 minutes at room temperature before rolling out.

Place the dough between two large sheets of parchment paper, and use a rolling pin to roll out the dough into a circle large enough for your fluted tin, approximately 4mm thick.

Drape the dough over the tart tin and use your hands to press into the sides - it’s important to press the dough into the fluted sides to prevent shrinkage. If you have any gaps just take a piece of dough from the excess and patch it up.

Use a rolling pin to cut off the excess dough by simply rolling it along the top of the tin.

Dock the base of the tin with a fork, then cover lightly with clingfilm and freeze for 30-45 minutes.

Meanwhile preheat your oven to 190c (170c fan forced / 365f).

Bring the pastry case out of the freezer and line the inside with parchment paper, then fill with baking beans (I used dried beans and rice).

Blind bake for 30 minutes, then remove the baking beans and parchment and return the pastry case to the oven for a further 5-10 minutes until the sides of the tart are golden and the base is set but still relatively pale.

While the tart is blind baking, prepare the curd filling.

Combine all of the ingredients in a pan (any material but carbon steel), and whisk briefly to combine the eggs.

Place over a medium heat and stirring almost constantly, cook the curd until it’s thick enough that when you drop some of the curd down it will leave a brief imprint behind - it should be thick enough to comfortably coat the back of a spoon.

Strain the curd through a sieve, then add to your blind-baked pastry shell.

Reduce the oven to 180c (160c fan forced / 355f) and bake in the centre of the oven for 8-10 minutes. The filling will still be quite wobbly in the centre but the edges should be just set.

Allow the tart to cool entirely before serving. I like to refrigerate overnight - this allows the curd filling to completely set and become sliceable.