Mix the dry ingredients: In a medium bowl, whisk together 180 g of flour, 1 tsp of baking powder, and a pinch of salt. Set this dry mixture aside.

Cream the butter and sugar: In another bowl, beat 100 g of cold butter and 30 g of icing sugar together until light and creamy. You can use an electric mixer for this step to ensure that the butter is well incorporated.

Add the egg: Crack 1 egg into the butter mixture and continue to beat until fully combined. The egg will bind the dough together.

Combine wet and dry ingredients: Slowly add the dry flour mixture to the wet butter mixture. Mix until the dough comes together. If the dough seems too dry, add a tablespoon of cold water, but avoid overmixing to ensure a tender crust.

Form and chill the dough: Once the dough forms a ball, wrap it in plastic wrap and refrigerate for 30 minutes. This will make it easier to roll out and shape.

Roll out the dough: After chilling, remove the dough from the refrigerator. On a lightly floured surface, roll out the dough to about ¼ inch thickness. Carefully transfer the rolled-out dough to a tart pan, pressing it into the edges and trimming any excess dough.

Blind bake the tart crust: Preheat your oven to 180°C (356°F). Line the tart shell with parchment paper and fill it with baking weights or dried beans to prevent the crust from puffing up. Bake the crust for 15-20 minutes until golden brown. Remove the weights and parchment paper for the last 5 minutes of baking to allow the bottom to brown. Set the baked crust aside to cool.