Put the butter, icing sugar, castor sugar and salt in a bowl and using a wooden spoon, mix well to combine. Add the egg yolks, one at a time, until incorporated. Fold through the flour until just combined. Turn out onto a clean work surface and gather together.

Divide the pastry into four portions and shape into round, flat discs. Wrap each disc in plastic wrap and refrigerate for at least 2 hours (or freeze for future use).

Remove the pastry disc from the fridge 20 minutes before using. Roll the pastry between 2 sheets of baking paper until 3mm-thick. Place on trays and refrigerate again for at least 20 minutes.

Use this pastry to make:

Chocolate ganache and espresso, buckwheat and pecan caramel pie (pictured)

Lemon raspberry meringue pie

Earl grey apple pie