Sift the flours and place in a food processor.
Add sugar and salt.
Pulse a few times.
Add the cold butter.
Briefly pulse 5 to 6 times until the mixture resembles fine breadcrumbs.
If you don’t have a food processor, rub the butter into the flour mixture with your finger tips.
Move quickly, otherwise the butter will melt.
Transfer the mixture into a large mixing bowl.
Add in the egg.
Use your palm to lightly knead it into a dough on a clean surface.
Don’t over-knead it though, as you don’t want your tart crust to turn tough.
Form the dough into a disc and wrap with cling film.
Refrigerate for 25 minutes.
Preheat oven to 180 C / 350 F.
Remove the dough from the fridge.
Sprinkle some flour on the surface and roll pastry out to ½ cm thick.
Cut out the pastry and line the tart tins.
Use your thumbs to press evenly, starting from bottom up to the sides.
Prick the base with a fork.
OR if you do not have a cookie cutter, do below--works for me 😊
Roll the dough into log then cut it into 24 pieces and slightly roll each piece into a ball then flatten into a disc that will fit into the mini tart pan hole.
Repeat with the remaining dough.