Rolling the dough
On a table, work the dough slightly with the hands to redistribute and even out the temperature. On a lightly floured work surface, roll out the dough to about 2mm thick.
Roll large enough to allow to allow 2.5cm of dough that will extend over the edge of the ring/mould.
‘Dock’ the dough all over using a docker or pricking the base with fork.
Brush off the dusting flour using a pastry brush.
Roll the dough onto a rolling pin and then drape over the tart ring or tin, brushing of the excess flour. Don’t allow the dough to rest for too long while draped over the tart ring, as this may cause the dough to stretch.
Press the dough into the bottom edge of the ring thoroughly to make sure there are no air pockets.
Chill for about 15 minutes.
Cut off excess dough by rolling over the rolling pin.
Push around the top edge of the ring before trimming using a knife.
Line with ovenproof cling film or baking paper.
Press the ovenproof cling film into the ring, making sure there are no air pockets. Fill the pastry case with baking beans and wrap up to secure with the cling film.
In a preheated oven, bake at 180-190°C, until the edges are golden.
Carefully remove hot baking beans and cling film. Return to the oven and bake for a further 7-8 minutes until base is golden brown in colour.
Allow to cool before adding any filling.