Preheat oven to 375 degrees.
In a food processor, combine flour, sugar and salt and pulse once to mix. Add the chilled, cubed butter and pulse until small pea size crumbs form throughout.
Add the egg and pulse again until the dough begins to come together into a ball.
Dump the dough onto a counter and using your hands, form it into a disc. Wrap the disc in plastic wrap and refrigerate for 30 minutes.
Make the curd and white chocolate ganache while waiting for it to chill.
After chilling for 30 minutes, remove the dough from the plastic wrap and divide into 6 equal portions. With your hands, roll each portion into a ball.
Using a rolling pin, roll out each ball into about a 5 in diameter circle. Place each dough circle into a 4 inch removable bottom tart pain and push into the sides to cover the tart pan completely.
Cut 6 pieces of parchment paper or foil to a slightly larger size than each tart pan and place on top of the dough. Fill with something weighted like pie weights, dry rice, dry beans or even pennies.
Bake for 15 minutes. Remove the tart pans from the oven, carefully remove the parchment/foil and pie weights and return to the oven to bake for an additional 5 min or until golden brown.
Remove from the oven and allow to cool completely. Carefully remove the tart shell from the tart pan before filling each tart.