Combine flour, sugar and butter in mixer with hands until crumbly.

Add egg yolks and mix until a dough forms, add a couple tsps of ice water to form a firm dough

Cling wrap and chill in fridge for 30 minutes. Line the pastry shell and cover with foil, add rice on top of the foil and blind bake at 180°C for 10minutes.remove foil and bake further 15minutes until golden.

Filling method:

Combine all ingredients in a saucepan.

Stir until thickened. Soak gelatine sheets in cold water. Add to mixture and stir until thickens more.

Pour into the pastry shell and leave to set in refrigerator for 2hours.