Place the flour, sugar, and salt into a bowl and stir to combine. Add butter pieces and incorporate them with a pastry cutter until the mixture becomes crumbly. Add the ice water a little at a time, mixing in each time until all of the water is incorporated. Add the egg yolks last, and mix in until you have a wet, sticky dough.
Place the dough on a floured surface and roll it into a ball. Divide the dough in half and pat each half into round discs. Wrap in plastic and chill for at least 1 hour.
Turn out the dough onto a lightly floured work surface. Roll it out to about a 12-inch round, about ¼ inch thick (it doesn't have to be perfect because you will cut off the excess).
Gently place the rolled-out dough onto your tart pan and pat it into place using your fingers. Form around the edges and use your fingers to push the excess dough off using the sharp edges. Place the tart pan in the freezer for 15 minutes. While the crust is in the freezer, preheat the oven to 375°F. After 15 minutes, remove the crust from the freezer and pierce it all over with a fork to ensure the crust doesn't bubble while cooking.
Place a piece of parchment paper on top of the crust (about 2-3 inches overhang all around). Fill with pie weights or something heavy. I do not have pie weights so I used some beans that had been in my pantry forever (do not eat after using them as weights).
Bake for 20 minutes. Remove the parchment paper and weights and bake for an additional 10 to 12 minutes. Place the tart pan with the crust on a wire rack to cool.