Pastry will shrink during cooking, so correct trimming is a must.
Step 1: Measure the sides and base of your tart pan. Roll pastry out 2cm larger than this measurement (this will allow a good excess).
Step 2: Line tart pan with pastry. Using kitchen scissors, trim excess pastry so it sits 0.5cm above the edge. Freeze until almost frozen through.
Step 3: Bake until light golden (if filling and baking again) or until deeper golden (if cooling and serving with chilled filling).