Sweet pastry in the making

Cream the butter with the icing sugar, vanilla and salt. Add the flour and mix until breadcrumbs consistency. Add the yolks and a little water until it comes together, roll it, clingfilm it and let it set in the fridge before use. That gives the flour time to settle otherwise the pastry won't stay in the corners of the tart case. The tart case is for an Italian Lemon Tart to be served with Strawberry Gelato.