Preheat oven to 160°C (325°F).

Place the flour, icing sugar and chopped butter in a food processor and process until the mixture resembles fine breadcrumbs.

With the motor running, add the egg yolks and iced water and process until the mixture just comes together to form a dough.

Turn out onto a clean work surface and bring together to form a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Roll out the dough between 2 sheets of non-stick baking paper to 3mm thick.

Using pastry cutters of your choice , cut out rounds and line lightly greased mini tins of your choice leaving 1cm excess pastry overhanging. Refrigerate for 20 minutes or until firm.

Prick the base of each pastry case with a fork and line with non-stick baking paper and then fill with uncooked rice or beans and cook for 15-20 minutes.

Remove the baking paper and rice and cook for a further 10–12 minutes or until the pastry is golden and dry. Set aside to cool slightly.

Using a small serrated knife, carefully trim the excess pastry.