If you’ve brought the pastry together quickly and it feels nice and cold, it’s fine to roll it out. Line the tin and chill/rest it already rolled. (It’s a lot easier to roll this way.) ...

If it starts to soften, refrigerate it. You need 12 pastry tins (preferably with smooth sides) that hold 50 grams (1¾ oz) each. It is essential to bake the tarts on a top-quality baking tray.

Invariably, the size of pastry sheets will not fit your tins without some wastage. Make sure you buy an extra packet of pastry to ensure you have enough. You will need some sort of pie tin.