Left-over tart dough can be rolled into a ball, covered with cling film and stored in the freezer for up to 3 months.

You can also roll the dough out using a rolling pin, cut into various shapes of your liking and bake as biscuits.

Finally, you can prepare your tart dough as normal, line the mould, cover it with cling film and freeze. When needed, place directly in the over and increase cooking time by about 10 minutes.