Take the dough out of the fridge and use a round cookie cutter to cut circles out of the dough. Gather up the scraps and re-roll them between sheets of parchment paper. Continue to cut out circles and re-roll the scraps between sheets of parchment paper until all of the dough is used.
Once you have all of the dough cut into circles, gently roll each out to a ⅛" thick circle slightly larger than your mini tart pan. Press the dough circles into your mini tart pan and trim the edges. Use a fork to poke several holes in the bottom of the dough.
Arrange the mini tart shells on a baking sheet and cover each with a piece of parchment paper and a piece of aluminum foil. Fill the foil with pie weights or dried beans.
Set the sheet in your freezer to freeze the dough for at least 15 minutes while your oven preheats.
Set your oven rack to the middle position and preheat your oven to 400°F
Take the baking sheet out of the freezer and bake the shells in the preheated oven for 8 minutes. Then remove the weights, foil, and parchment paper, and continue to bake the shells for another 8 minutes. They should be cooked and light golden brown on the bottom.
Set the tartlet shells aside and lower your oven temperature to 350°F.