Mix the dry ingredients into the butter mixture with your hands until a crumbly dough forms.

Turn dough to a lightly floured surface and form into a ball. It should come together easily without being sticky. Flatten the ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for 1 hour.

If you are not using all the dough, you can refrigerate the rest for up to 3 days, or freeze for up to a month. Thaw overnight in the fridge before using.

On a lightly floured surface, roll the dough out into a circle, then place gently into your preferred tart pan; you can do this by flouring a rolling pan and rolling the dough loosely around it, then unrolling it into the pan.

Press parchment paper tightly against the crust, covering the edges to prevent them from burning. Fill with dried beans/uncooked rice, making sure they’re fully distributed over the entire surface.

To partially bake the crust: Bake for 25 minutes, until parchment paper no longer sticks to the dough. Transfer crust to a wire rack and remove parchment paper and beans/ rice. You’ll now need to proceed with your tart recipe, add the filling, and finish baking. According to your recipe, the crust should be used either while warm or after it’s been left to cool on a wire rack.

To fully bake the crust: Bake for about 5 to 10 minutes longer until golden brown and dry. Transfer to a wire rack and let cool completely.