Basics: pâte sablee
Step by step
Place the butter and icing sugar in the bowl of the Stand Mixer fitted with the Pastry Beater (the usage of the Pastry Beater is recommended to cut cold butter into doughs for light and flaky pastries; if you don't have one, replace it with the standard Beater).
Mix on speed 1 until a creamy mixture forms.
Add 4 egg yolks and increase speed to 6. Mix until the yolks are incorporated into the butter mixture.
Lower the speed to 1 and add the flour and salt. Mix until dough forms.
Wrap the dough in cling film and refrigerate for 30 minutes before rolling out on a floured surface.
Use the rolled out dough to make tart shells. Bake according to recipes directions.