Measure the first 4 (dry) ingredients in the list and transfer into the food processor jar. Using the S-shaped knife, process them on high speed to mix them well for about 1 minute.
Measure frozen butter, dice it, and add to the jar. Process it on high speed for about 1 minute to mix it well with dry ingredients.
Add 56g whole large egg and process on high speed until it moistens dry ingredients and they become a dough with just a few loose crumbs. Transfer the dough and the bits from a jar on to a working surface and knead them together a few times. Do not overwork it. Divide the dough into two equal parts.
Roll each portion of the dough between two parchment sheets into 14" diameter rounds and place them into a fridge for at least 45 minutes.
Prepare two 12" D tart molds. You need to be concentrated on what you are doing from the moment when taking the dough rounds from the fridge and until you finish lining the molds with the dough. Peel off the parchment paper form both sides of the dough and place it on top of the mold making sure it's centered. Do not force it down. Let it become more pliable as it warms up. Gently lift up the edges letting the center sink inside. Turn the mold going around. Be patient and slow. The dough will go in without much force when ready. Use your fingers to gently press the corners and to remove any extra dough sticking out the edges. Freeze the lined tart molds for at least 2 hours. You can make the dough and line the molds way in advance. The dough should be completely frozen before baking.
Preheat oven 330F, convection. Bake frozen tart crust for 15-20 minutes, until lightly golden. Let it cool for 5 minutes, remove from the tart pan, and let it cool to room temperature on a wire rack.