Sift the flour and salt into a bowl and mix before adding butter. Using your fingertips, rub the flour with the butter until you get fine breadcrumbs, then mix in the sugar.
Add the egg yolks and water and use a spatula to incorporate.
Once the mixture starts to come together turn it out onto a clean surface and knead for 30 seconds max. You should have a nice smooth ball. Flatten it slightly, wrap it in cling film, and chill for 30 minutes.
Lightly flour a clean surface and roll the dough to the thickness of a pound coin. Using your rolling pin to pick the dough up, unroll the dough over the tart case and lift it into position, pushing the edges in as you go.
Use your rolling pin to cut the edges and return to the fridge for at least 30 minutes. This will help to prevent shrinkage in the oven.
Preheat your oven to 160°C, remove from the fridge and spike the base with a fork, line the case with baking paper and weigh it down with baking beans or similar. Bake for 10 minutes, and then remove the baking beans. Return to the oven for a further 10 minutes or until the base is golden brown. Remove and cool the tart base.