Knead the flour together with the sugar, butter, egg and salt until obtaining a smooth dough.
Wrap it with some cling wrap and put it in the fridge for 30 minutes.
Take it out of the fridge, place it on a sheet of baking paper and roll it into a 1 cm – 0.4 inch thick sheet.
Cut 2 circles of approximately the same size as your tart tins and put the dough in the greased tins. Press it down well and make sure you have dough at the sides as well.
Prick the dough with a fork. Cover with some baking paper and fill them with beans or rice so that it will not puff up while baking.
Cook them in a pre-heated oven at 180°C – 355°F for about 30 minutes, or until golden brown and cooked through.
Discard the beans and let the tarts cool down completely before un-moulding and filling them.