Preheat the oven to <temperature>150<unit>°C</unit></temperature>

Add <quantity>120<unit>g</unit></quantity> of room temperature butter and <quantity>100<unit>g</unit></quantity> of caster sugar to a stand mixer bowl

Mix on high speed with paddle attachment until pale yellow

Add <quantity>1</quantity> egg and mix to incorporate

Add <quantity>300<unit>g</unit></quantity> of all-purpose flour and <quantity>½<unit>tsp</unit></quantity> of flaky salt and mix until smooth

Wrap the dough in cling film and refrigerate it until firm

Prepare 2 double layers of cling film over a countertop

Remove the dough from the refrigerator, place on a double layer of the cling film and cover it with the other layer

Roll out the dough with a rolling pin until it is large enough to cover the bottom and sides of a medium pie dish

Transfer the dough to a removable bottom tart pan using the cling film. Lightly press the sides to set and remove the remaining clig film

Gently press the sides to make it evenly thick and trim off any excess dough

Bake the dough for 5m until still soft

Remove the dough from the oven and pierce with a fork to prevent air bubbles from deforming the crust

Bake it for 15m until golden. The sweet pastry crust is ready

Fill it with your favorite curd or pastry cream and enjoy!