2 cups all-purpose flour
1 cup unsalted butter at room temperature
1/3 cup sugar
1/2 tsp kosher salt
1 large egg
1 large egg yolk
Cream the butter, sugar and salt until light and fluffy in a standing mixer fitted with the paddle attachment, about 3 minutes, scraping down the sides of the bowl as needed. Add the egg and yolk, and mix to combine. Add the flour and beat until it has been absorbed.
Put the dough onto a sheet of plastic wrap, shape into a flattened disk, and wrap in the plastic. Refrigerate until firm, at least 1 hour.
On a lightly floured surface, roll the dough to about 1/8-inch thick. Fit the dough in to your chosen tart pan, making sure the it extends slightly over the top of the mold. With the rolling pin, roll it over the edges of the tart pan so that it cuts off the excess dough. Prick the dough all over with a fork. Place lined tart pan in the fridge for at least 45 minutes.
Preheat oven to 350 degrees. Place tart pan on a baking sheet and bake for about 15-18 minutes, until lightly browned and crisp, rotating the sheet halfway through the cooking time. Cool the crusts completely in the pan. Once cool you can remove it from the pan.