For the dough
1-Whisk together the butter with the sugar: Whisk together the butter with the sugar and salt until it’s creamy and homogeneous. At this point, you could also add spices and citrus fruits’ zest if you like.
2-Add the egg and whisk it in: Add the egg and whisk it in until it’s back to creamy (it will look split at first).
3-Add the flour and mix it in: Add the flour and mix it in using a spatula. When the spatula doesn’t help anymore, finish mixing with your hands. Place the dough on a clean surface and knead only until fully homogeneous and no longer sticking to your hands. Don’t knead it more than what’s necessary; only enough to mix it.

For the tart assembly
4-Roll out the dough in between two: Roll out the dough in between two sheets of baking paper. It needs to be 2mm thick. Once you’ve achieved this, take the dough (with paper and all) into the fridge for 2 hours or until it’s firm and a maximum of 2 days. I first placed it on a chopping board and then put that into the fridge to keep it flat.
5-Remove the dough from the fridge and: Remove the dough from the fridge and unstick the paper from both sides and then only keep the paper that’s under the tart. We’re doing this only so that the dough isn’t completely stuck to the paper. Use the tart ring to cut the base disc. If you’re using a removable bottom tart pan then cut around the removable bottom base with a small knife.
6-In the case of the tart ring,: In the case of the tart ring, cut the paper around the ring using a knife or a pair of scissors. Place the paper, dough and ring onto a dish that can fit your freezer. If you’re using a removable bottom pan, lift the dough carefully and place it inside the pan with the base on. If it breaks in half don’t worry – you can stick it back in place by gently pressing on it.
7-For the sides, cut strips of dough: For the sides, cut strips of dough that are thicker than the height of the tart. Place one strip at a time around the edge, pressing gently to stick them in place. Keep going until you’ve reached the last one. The last strip you arrange it in place and use a knife to cut it to the edge of the start of the first one you laid out. I think it’s easier to understand if you watch the video above.
8-Use a non-dented small knife to cut: Use a non-dented small knife to cut the edge to the rim of the pan or ring.
9-Freeze the dough inside the pan or: Freeze the dough inside the pan or ring for 1 hour or up to 2 days.

For baking and unmolding
10-Preheat your oven to 160°C / 320°F: Preheat your oven to 160°C / 320°F.
11-Remove the dough from the freezer and: Remove the dough from the freezer and poke it at the base 4-6 times with a fork to prevent it from inflating.
12-Bake the tart immediately (yes, while frozen: Bake the tart immediately (yes, while frozen!) for 12-18 minutes. The first time you make it you want to be really careful and take a close look as it cooks because it goes from light golden to dark in very little time.
13-Remove the tart from the oven and: Remove the tart from the oven and let it cool down completely before unmolding.
14-The dough always shrinks a little as: The dough always shrinks a little as it bakes, so to remove the ring you only need to lift it carefully. In the case of the removable bottom pan, you need to place it on top of a bowl and help the sides slide down slowly. At this point, you should be able to lift the tart shell from the base.
15-Don: Don! Now you can fill it up 🙂