Combine the flour, sugar and salt together in a large bowl.
Add chilled coconut oil and work it into the flour with your fingers to form a crumbly texture.
Add the water, 1 tbsp at a time, until dough starts to form.
Form into a single ball, cover and let stand for 15 minutes.
Preheat oven to 190ºC.
Grease your molds with coconut oil.
Roll out the dough with a rolling pin between 2 sheets of baking paper to about 1/3 cm thickness. Cut out circles using a sharp knife, then place the pastry circles inside the molds, pressing the dough into shape.
Roll a rolling pin over the top to remove any overhanging dough.
Line the tart tins with baking parchment and fill with ceramic baking beans or dried pulses.
Bake for 10 minutes, then remove the beans and cook for about 10 minutes more, until golden brown. Your baking time will differ depending on the size of tart tins you use.
Allow tarts to cool.