Pre-heat oven to 350
In a bowl mix flour, sugar, salt, and cardamom.
Cut in cold butter with a pastry cutter.
When butter resembles a coarse meal, add in ice water one tablespoon at a time mixing with a spoon until the mix starts to come together. (make sure not to add too much water or the dough won't be flaky)
When it starts to come together, press together with your hand. The dough will come together, it should only take a couple of minutes.
Cover dough or place in a bag and put in the refrigerator for about 20 minutes or up to 48 hours.
Place dough on a floured surface. (If the dough was in the refrigerator for more than an hour let sit at room temp for a few minutes.)
With a rolling pin roll out dough until its a 1/4 inch thick.
Place in the tart pan and take off any excess dough. If you are using mini tart pans use something a little bigger than the circle on your tart pan to cut them out. (I use a large glass.)
With a fork poke some holes in the bottom of the crust and weigh the bottom of the crust down with pie crust weights or an oven-safe plate or pan.
Bake crust 20-25 minutes or until lightly brown. Set aside and allow the crust to cool completely.