Combine all ingredients in the bowl of a standmixer fitted with the paddle attachment.

Mix on low speed till the dough comes together in a ball and away from the bowl.

Press into tart shell and chill in freezer till ready to bake (chill at least 15 minutes)

Preheat oven to 400F. I like to line my tart dough with foil and weigh it down with dried beans or rice much like blind baking a pie. You could simply prick the base of the tart lightly with a fork which should prevent it from puffing up. If it does, gently prick the bubble to let the steam out.

Bake tart shell for 15 minutes or until lightly coloured. If you choose to line the tart with foil you will have to remove the foil and bake more until the base is cooked, if the edges are becoming too dark, make a cover for them out of foil.

Let cool completely. It's now ready for use.