Preheat the oven to 425°F and place the oven rack in the upper position.

Take only one-quarter of the pastry dough at a time to ensure it stays chilled.

Roll out the dough to less than ⅛ inch thickness and cut it into about 16 (1½-inch) rounds.

Press the rounds into 1½-inch tartlet molds, ensuring the dough slightly extends over the top of the mold.

Prick the dough with a fork, cover with another tartlet mold, and weigh it down using dried beans or metal pellets.

If the dough has softened, place it in the freezer for a couple of minutes before baking.

If using immediately, bake for about 7 minutes or until golden.

Remove the weights and the top mold, prick the tartlets, and bake for an additional 1 minute.

Prick again and bake for 1 more minute or until golden.

The tartlet shells are now ready to be used immediately or stored for future use in the refrigerator or freezer.