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.

How to bake blind

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:

Tart recipes:

Pesto, pea and watercress tartlets

Honey and walnut tart

Giant Portuguese custard tart 

Comments

Reviews

Share your thoughts...

Sponsored content

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine