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.
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.
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.
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.
Use a non-dented small knife to cut the edge to the rim of the pan or ring.
Freeze the dough inside the pan or ring for 1 hour or up to 2 days.