Roll the dough out with the rolling pin, then carefully transfer to the tart pan. Use your fingers to push in dough and shape the tart - make sure you have 2-3cm left over the sides. This dough is tender, so be gentle.
I used here a 28cm in diameter tart pan, with a removable bottom, lined with parchment paper.
You can, of course, use a classic tart pan, without a removable bottom.