Add the FAMA butter 82%, the FAMA Imperial margarine and the salt to the mixer bowl and mix using the flat beater until the mixture is soft and well-combined. Then, add the eggs one by one and finally add the flour. Wrap the dough in a cling film and let it rest in the fridge. Roll out the dough with a rolling pin on a baking sheet until about 5mm thick,  and then put the dough in a ring (3cm) or in a small pan. Pierce the tart shell and blind bake it in a pre-heated hot air oven at 160°C for 15-20 minutes.

Then, add the desired filling  and resume baking at the same temperature for another 15-20 minutes.