Remove the dough from the fridge, roll out the pastry to a thickness of 4 mm and obtain the disc for the base of the tart, in the same way obtain the edge, place it inside the micro-perforated ring and cut the excess, if the strip is not enough, do not worry, any separation points will become fixed during cooking.
Place the ring in the refrigerator at + 4 ° C for at least 20 minutes, in the meantime preheat the convection oven to 185 ° C. Prepare the flowers for decoration, you can roll out the pastry to a thickness of 4 mm and obtain them with an ejection mold, or make these very simple. For each flower: create 6 balls of the same size, place one in the centre  engrave a V on the other 5 with the back of the knife, arrange the balls with the V around the one in the centre and place in the refrigerator.
Place the ring and the biscuits on a micro-perforated mat, place a sheet of baking paper inside the ring and fill it with ceramic balls, this last step is not necessary, but I recommend it.
Place in the oven, lower the temperature to 180 ° C and bake for 15 minutes, then remove the ceramic balls
and baking paper and put it back in the oven for the remaining time.
Allow the shell and decorations to cool.