To make the pastry, in a food processor, combine the flour, sugar, and salt.

Pulse a few time to combine, add butter and continue to pulse until mixture resembles breadcrumbs, then add egg yolk and water. Pulse again until the mixture sticks together then tip onto the work surface and knead a pastry two or three times to make it smooth.

Grease 23 cm/9inch tart pan.

Press pastry firmly and evenly into the bottom and up the sides of the pan, trim the excess pastry from the sides. Cover loosely with foil and chill in the fridge for 30 minutes.

Preheat oven to 200 °C (400 °F).

Remove from the fridge and fill foil with baking beans. Bake blind for 15 minutes, then remove foil and beans and bake for another 10-12 minutes or until is pale golden and completely dry.

Set aside to cool.

Reduce oven temperature to 170 °C (325 °C).

For the filling, whisk eggs and sugar with wire whisk, add rest of ingredients and whisk until they are all well combined. Pour filling into cooled crust. Bake for about 30 minutes or until just set but still slightly wobbly in the center.

Cool completely and serve dusted with icing sugar.