How to prepare a tart shell + how to blind bake a tart shell (part 2), by Desserts101 on YouTube. 5 min 21 s.
- Video length
- 5 min 21 s
- Time to do it
- 40 minutes
- Difficulty
- Easy
- Steps
- 8
What you need
Steps
Heat the oven to 190C, 375F, or 170C fan. Have your pastry chilled and your tart tin ready before you start rolling.
Roll the pastry about 3mm thick and lift it into the tin. Press it gently into the corners and sides, leaving the excess hanging over the rim.
Chill the lined tin for 15 to 20 minutes. Cold pastry holds its shape and shrinks less in the oven.
Prick the base all over with a fork, about 2cm apart. These holes let steam escape so the pastry does not bubble up.
Scrunch a sheet of parchment, flatten it out and press it into the case. Fill it right to the top with baking beans, dried rice or dried pulses.
Bake with the weights in for 15 minutes. The parchment and beans hold the sides up while the pastry sets.
Lift out the parchment and beans carefully, they will be hot. Return the case to the oven for 5 to 10 minutes until the base looks dry and pale golden.
Trim the overhanging pastry with a small knife while the case is still warm. Leave it in the tin for 5 minutes, then move it to a rack to cool fully.
Tips and common mistakes
Never skip the weights or the sides will slide down and the base will puff up.
If the filling will be baked too, such as a quiche, pull the case out 5 minutes early so it does not overcook.
Patch any small cracks with a scrap of raw pastry before the final bake, then bake 2 minutes more.
Fill the case only once it has cooled, or the filling will soften the crisp base.
Questions
What can I use instead of baking beans?
Dried rice, lentils, chickpeas or any dried pulse work well and can be reused for blind baking. Uncooked plain rice is the cheapest option.
How long does blind baking take?
About 15 minutes with the weights in, then 5 to 10 minutes without them. The case is ready when the base is dry to the touch and lightly golden.
Do I need to blind bake if the filling is baked as well?
Yes, for a short bake like a fruit tart it still helps. For a quiche or a long-baked pie you can partly blind bake, then add the filling and finish baking together.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
