• Sieve 3 cups All-Purpose flour and ¼ cup Icing sugar through a sieve, and make sure they are not clanged together.
  3 cups All-Purpose flour, ¼ cup Icing sugar
• Make a hole in the center (somewhat resembling a volcano) and add 1 tsp Salt.
  1 tsp Salt
• Cut 1 cup Butter in small cubes, and throw them in the center, as well.
  1 cup Butter
• Start working the flour into the cold butter by squeezing it in with your fingers. You'll be squeezing cube by cube, so this process will take some time, but we need to get the butter mixed with the flour before the butter starts to melt.
• Make another hole in the center of the flour mixture. Add 4 Egg Yolks, ¼ cup Walnuts and ½ cup Water.
  ¼ cup Walnuts, 4 Egg Yolks, ½ cup Water
• Start working everything together into a dough. You can use a kitchen machine for this step.
• Cut the dough into two even balls. Wrap both of them in cling film and let them rest in a fridge for about an hour.
• After the dough has chilled, put each ball between two sheets of baking paper. Get out your rolling pin and roll them to about 3-4mm / 0.1 inch thickness.
• Cut the tart dough with a cake pan ring, and place it on the cake pan base.
• You're going to use the second ball of tart dough to make a longer oval shaped form with same thickness, and cut it about 4cm / 1.5 inch wide – or according to the height of your cake pan. Use the tart dough to make the cake wall and press it on the bottom so it connects with the base all around.
• Remove any excess dough with a sharp knife and poke the base with a toothpick or a fork. You'll be able to freeze the extra dough and use it for the next time!
• Now, you can fill the crust with the filling of your choice and bake it according to the desired recipe.

Pre Bake Crust

• Once you've put aside your excess dough covered the cake pan with dough — the base and the sidewalls — you'll need to place the formed dough in the fridge for about 30 minutes so it's properly chilled.
• While it's chilling, go ahead and preheat your oven to 180 C / 360 F.
• To make sure the crust stays flat before baking, you can cover it with parchment paper or aluminum foil and then put rice over it (filling 2.5 cm / 1 inch) to help weigh it down evenly.
• You'll only need to bake your chilled crust for 15 minutes.
• After it's cooled down, your baked tart base is ready to be filled with the ganache of your choice!
• All that's left to do is put on the final decorative touches and serve!