Place the butter cubes in the freezer for 5-10 minutes to cool them down completely.
Remove and place in the mixing bowl. Add the plain flour, eggs, icing sugar, vanilla pod, lemon zest and milk and combine 20 Sec. / Speed 6. The mixture should resemble crumble and may not be fully incorporated. Run your hands under cold water, then tip the mixture onto the kitchen worktop and quickly form into a ball. Divide in half and shape each half into a disc. Wrap in cling film and refrigerate for 30 minutes.
Preheat the oven to 180C / 160C Fan / Gas Mark 4.
Remove one pastry from the fridge and use as desired. You could also freeze the pastry discs for up to 6 months or store for up to 1 month in the fridge.
Now it is time to put your shortcrust pastry making skills to practice and try some of my favourite recipes. Here you can find a whole lot of amazing tart recipes to get you practising.