In the bowl of a food processor, mix together the flour, sugar, and salt.

Add the cold butter pieces and pulse until mixture resembles small pebbles.

Whisk together the egg yolks and 4 tablespoons of ice water in a small bowl.

With the food processor running, pour the egg/water mixture through the hole in the top of the machine until the dough pulls together.

Turn the dough out onto a sheet of parchment paper or plastic wrap and divide into two sections.

Pat each section into a disc and wrap tightly with plastic wrap.

Chill in the refrigerator for a minimum of 1 hour and up to 2 days.

To prepare a tart shell, unwrap one chilled disc and roll into a ¼” thick round.

Place the round into a tart shell, lifting around the edges to tuck the dough down to the edge of the base and up the sides of the pan.

Use a sharp knife to slice parallel to the top edge of the tart pan to remove the excess dough. You can also simply roll a rolling pin right over the top of the pan and it will slice off the excess dough.

Prick holes in the bottom of the dough. Line the chilled shell with parchment paper and fill with dry beans or pie weights.

Place in the refrigerator or freezer to chill for 30 minutes.

Preheat oven to 350°F.

Bake about 20-30 minutes until the shell has begun to turn golden brown. Lift the parchment paper and weights from the shell and continue cooking approximately 10 minutes more, until the shell is golden brown all over and has pulled away from the edges of the tart pan. Remove from oven and allow to cool completely.