How to bake blind
Pastry is an art, and just as an artist prepares the canvas, so the pastry chef must prepare the pastry. So, how do you bake blind?
Blind baking involves pre-baking a pastry case, either partially or completely, before adding your filling. Ceramic or dried beans are usually poured into the pastry case, on top of a sheet of greaseproof paper, to prevent the pastry rising when it is in the oven.
If you add a wet filling, such as custard or fruit, to an uncooked pastry case, your tart is very likely to have a soggy bottom. Equally, the filling may cook more quickly than the pastry, resulting in an overcooked filling.
See how to bake blind in our video here: