Parisian-style chocolate custard tart: Stage 1

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Lay a sheet of cooking parchment on a baking sheet. Sit an 8-inch (20 cm) tart ring on this.

Roll out 250 g Sweetcrust pastry (pâte sablée) and line the tart ring, leaving a little pastry overhanging around the edge.

Put to wait in the fridge.

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