Lightly butter, or using baking spray, grease two 25x10cm rectangular tart pans with removable bottoms.
In the food processor, pulse the flour, sugar, and salt to combine (~ 5sec). Add the cold cubed butter and pulse until the pastry starts to come together and form clumps.
Divide equally and transfer the pastry to the prepared pans and using your fingers, evenly press the pastry onto the bottom and up the sides of the pan. Gently pierce the bottom of the crust with the tines of a fork. This is to prevent the pastry crust from puffing up while it bakes.
Cover the tart crust with cling wrap and place it in the freezer for 30-40 minutes to firm up. This helps to prevent the crust from shrinking excessively while it bakes.
Preheat oven to 220C. Place the frozen tart shells on a larger baking tray and bake at the lowest rack for ~15 minutes or until golden brown. Remove from the oven to cool. Once cooled, un-mould from pan and chill in the fridge whilst making the filling.