Mix flour, salt, sugar & butter using the paddle tool then add eggs to it to form a paste
Stop mixing as soon as possible to avoid working out the dough too much
Remove from mixing bowl and place flat on cling film, wrap up well and store in the fridge to cool down
Once cold, roll out the dough to 2mm thickness (maximum), line up your tartlets rings / foils making sure that the dough stays where you place it
Place a couple of layers of cling film and fill up the tartlets to the rim with "beans / rice"
Bake at 180 degrees for 20 minutes including the "beans / rice", then another 5 minutes without the "beans / rice" to make sure that the pastry is well baked and coloured all over
Set aside to cool down