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Preheat the oven to 180°C (350°F).
On a lightly floured work surface, roll the dough out to a rough round, about 35 cm (14 in) in diameter. Gently drape the dough into a 23 cm (9 in) tart tin with a removable base, or a shallow 23 cm (9 in) pie dish. Line the bottom and side with the dough, pressing up the side, trimming any excess overhang. Prick all over with a fork or knife tip. Line with baking paper and fill with pie weights or dried beans.
Bake until golden brown on the side and on the bottom, 20–25 minutes; this is your chance to crisp up the bottom! Remove from the oven.
Increase the oven temperature to 235°C (450°F).
Fill the shell with the pastry cream, smoothing the top. Bake until the top of the custard starts to caramelise to the point of near blackening, 15–25 minutes.
Let cool at room temperature before slicing; it’s also great chilled.