Preheat the oven to 180°C.
As said in the post, you can skip this step. Refer to the notes or the post for more information.
Take the dough out of the fridge and roll it between two sheets of lightly floured baking paper or on a floured surface to around 40x20 cm rectangle if using the same pan like me, or a few centimetres larger than your round pie pan, if using that.
Place the dough on the tart pan by rolling it around the rolling pin and then rolling it onto the pan.
Using your fingers press the dough onto the sides of the pan and trim the excess by rolling the rolling pin over the pan or with a sharp knife.
Prick the dough with a fork a few times (so that the air trapped underneath the dough can escape and the dough doesn't rise).
The dough will work best if it's a bit chilled so put it in the freezer for 5 minutes if it's warm in your house.
Line the dough with parchment paper (also covering the edges), and fill it with either baking weights, uncooked rice or uncooked beans (something to weigh the dough down) and evenly distribute. You just need enough to cover everything.
Now bake the dough like this for around 18 minutes - this is called blind baking.
Now remove the parchment paper with the weights and bake it for another 5 minutes or until it's a golden colour.
Remove from the oven and leave to cool.