Whisk together the milk and egg yolks.

Using a large bowl, whisk together flour, sugar and salt.

Cut the butter into small pieces and work into the flour mixture until the size of small peas, using a fork or your hands. Take care not to allow the butter to become too warm. Do not overwork or the dough will be tough.

Gently mix in the milk and egg mixture just until the dough holds together.

Form into a ball and wrap with plastic wrap.

Chill dough in the freezer for at least an hour or in the fridge for two hours or overnight.

Roll the dough to a 1/4" thick on a floured work surface or on parchment paper.

Gently place the dough into a 10" tart pan, trimming excess from the edges as you fit into the pan.

Place the tart shell into the freezer for about 20 minutes or until chilled.

Preheat oven to 375 degrees F.

Remove the tart from the freezer and prick the bottom all over with a fork.

Place a piece of parchment paper in the bottom and fill with dried beans to keep tart shell flat while baking. I sometimes skip this step and find the shell settles back flat after baking.

Bake for 15 to 18 minutes until the pastry is cooked through and slightly golden.

Remove from the oven, remove beans if used and allow the shell to cool completely before filling.