Pâte sucrée

dough*:
300 g all-purpose flour
70 g powdered sugar (or caster sugar)
pinch of sea salt
200 g butter, room temperature
2 egg yolks 

Prepare the dough. In a bowl, add flour, sugar, salt, and tonka bean. Add the butter and eggs, and knead just until incorporated and smooth (don’t over mix or it will be hard and not flaky). Wrap with cling film and leave to rest in the fridge for 30 minutes.