How do you get pastry tarts to look good?

[msrisotto]

My pastry tart case always shrinks in a very uneven, messy way. If I leave the pastry hanging over the edge then that solves the shrinkage problem but trimming cooked pastry looks pants. Not the end of the world but is there an easy fix?

Chill tart cases once you've filled the tins. I roll over the top edge a little for neatness. Then bake blind after pricking base with fork.

Leave a margin of error then trim after blind baking.