1. In a mixing bowl, cream your butter until smooth and without any lumps. Now add your icing sugar and cream until combined.

2. Mix in the egg yolks.

3. Add flours and baking powder. Using your hand mix for one minute until fully combined.

4. Turn dough out onto your countertop, flatten and form a disc. Wrap your pastry dough in parchment and chill for at least 30 minutes (up to one hour if you have time).

5. Preheat your oven to 180ºC/160ºC fan/gas 4 (350ºF/325ºF fan).

6. Take your pastry dough out of the fridge and cut into 3 equal pieces. Roll out onto a lightly floured surface to 3mm thick.

7. Add to your greased and floured tartlet tins. Prick with a fork and blind bake (using parchment paper and baking beans) for 15mins.

8. Remove the parchment paper and baking beans and put back into the oven for a further 10mins.

9. Set aside and leave to cool.

NOTE:

Add the doughnut filling of your choice using our doughnut filling recipe