Place flour, butter, powdered sugar, and egg in a mixer (we use a Silvercrest Monsieur Cuisine), and mix until it forms a firm dough.

Gather the dough on the table and refrigerate for 45 minutes.

Roll out the dough on a floured surface. Place the tart dough in a non-stick tart pan and lay a piece of baking paper over the dough, fill the tart pan with dried chickpeas.

Bake the tart crust for 15 minutes at 170 degrees Celsius (338 degrees Fahrenheit) conventional oven.

Let the tart crust cool on a wire rack with the chickpeas in.

It can, for example, be used for a lemon tart: