Preheat oven to 359°F/180°C.

For the dough: Combine the flour, salt, and sugar. Add cold butter and rub the mixture between our fingers into small granules. Rub the mixture quickly. Add water, mix and knead well until a mass is formed. Cover with plastic wrap and let the dough rest in the fridge for 1 hour.

Using a rolling pin, roll out the dough on a floured working surface into a thin circle, slightly bigger than the surface of a round tart pan (9 inches/22 cm). Cover with aluminum foil and spread rice or beans on top. Bake in a preheated oven for 15 minutes or until slightly golden. Lower the temperature at 350˚F/180˚C.

Pour the filling over the baked tart, place back in the oven, and bake for another 35 to 40 minutes. Remove from the oven, let cool slightly and serve.