Follow the instructions for the Standard Tart Dough through step 3.
4) Dust a work surface with flour. Cut the chilled dough into 1-inch pieces. Using the heel of your hand, knead the pieces back together into a smooth disk. As you work, use a dough scraper to free the dough from the surface if necessary. Keeping the surface well dusted, roll the disk into a
6) Carefully lift up the dough and lay it over the the tart pans. Roll the rolling pin gently back and forth over the dough to cut the dough. With your thumbs on the inside and the tips of your fingers outside, press the dough tightly down into the bottom and up the sides of each pan. Trim away any excess dough with a small knife. Place the tart pans on a baking sheet and refrigerate the tart shells. Collect the scraps of dough and refrigerate them. Repeat the entire process with the remaining dough, then reknead and roll the scraps of dough to form more tart shells.
7) Position a rack in the center of the oven and preheat the
8) With the tip of a small knife, puncture several holes in the dough in each tart pan. Place the baking sheet in the oven and bake for 10 minutes. Turn the baking sheet around and bake for another 3 to 5 minutes, until the pastry is dry and golden brown, if using the Standard Tart Dough, or is dry and smells nicely of chocolate, if using the Chocolate Tart Dough. Let the tart shells cool in the pans on a rack, then slide each tart shell gently out of its pan.