- 75g (1/3 cup + 1 tsp) castor sugar
- 35g (3 ½ Tbsp) unsalted butter (diced)
- 150ml (2/3 cup less 1 tbsp) cream
- ½ tsp pure vanilla extract
- 1/4 tsp flaky sea salt
Place butter, vanilla and sugar into the bowl of an electric mixer fitted with a paddle and beat until just mixed. Add egg and beat until combined. Alternatively mix with a wooden spoon.
Add flour, cornflour and salt and mix gently for 1 minute.
Tip pastry onto a lightly floured bench and gently mould together to a smooth dough.
Mould into a flattened disc-shape. Wrap pastry in plastic wrap and rest in the refrigerator for 30 minutes or overnight before using.