Once the pastry has chilled, roll it out between two sheets of floured cling film and use it to line the tart tin. If using coconut oil, you may find the pastry falls apart more easily. If this happens, simply press the pastry directly into the tin, making sure the base and sides are smooth and even with no cracks. Cover and chill in the freezer for 10 minutes. Prick the base of the pastry all over with a fork, line with parchment paper, fill with dry rice or baking beans and blind bake for 20 minutes. Remove the paper and rice or beans and bake for a further 5 minutes until the tart shell is cooked through and biscuity.