When ready to bake, preheat oven to 325 ℉.
Remove the dough from the fridge and roll out to about ⅛ inch thick.
Working quickly so the dough stays cold, cut out circles about ½-1 inch larger than the tart pans and gently place into the tart pans, being careful to not stretch out the dough as you want it to stay in place and not shrink back to it’s original size when baking. Re-roll remaining dough and repeat.
If mini tarts need more dough, add more dough and press into place. If dough gets too soft, put it back in the fridge or freezer for 10-15 minutes.
Once you’ve filled the tart shells, cut off an any excess using a knife. You can also roll the rolling pin across the top to remove any excess. Then, score the bottoms of the tarts by gently poking the bottom of the tart shells with a fork about 2-5 times, depending on the side of your shells.
Before baking, chill or freeze the the tart shells for 15 minutes.
Then, place the chilled tarts on a baking sheet and bake in the pre-heated oven for 14-18 minutes (for 4 inch tarts), turning pan half way in between. Baking times will vary depending on size of tart shells. See post for more info.
When tarts are golden brown, remove from oven and let cool.
Once cooled, remove from mold, add desired filling, and enjoy!