Combine flour, parmesan, plugra, salt and pepper in the robot coupe. Process until well combined but with pea sized pieces of butter visible.
Slowly add water, pulse a few times and pour onto a floured surface.
Form into a flat disk.
With a flour rolling pin, roll out to 1/8" thick, using the rolling pin, place the dough on top of the tart rings.
Roll over the top with rolling pin to cut. Form individual shells.
Place in a clean container. Label, date, initial and freeze.