This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
How to bake blind
This method allows you to cook a tart case, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...).
942 K 3.7/5 (360 reviews)
1 hour 40 min.
Easy
1.30 €
1 tart case
1 IngredientLast modified on: May 6th 2017
For 1 tart case, you will need:
- 1
250 g sweetcrust pastry (pâte sablée) - Total weight: 250 grams
Times for this recipe
Preparation: 25 min.
Resting: 1 hour
Cooking: 15 min.
All in all: 1 hour 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Roll out your pastry and line your tart mould/ring. Trim off excess pastry around the edge with a knife.
The prick all over bottom with a fork or pique-vite (to prevent pastry rising and making bubbles during cooking) and refrigerate for 30 minutes.
Preheat the oven to 210°C or 410°F.
The prick all over bottom with a fork or pique-vite (to prevent pastry rising and making bubbles during cooking) and refrigerate for 30 minutes.
Preheat the oven to 210°C or 410°F.
Stage 2 - ⌛ 30 min.
Cut out a paper circle (it doesn't matter what kind), approximately 3 or 4 cm larger than the diameter of your mould.
Make small cuts with scissors (about 2 cm long, towards the centre) all around the circle (every cm approximately), so that it sits down into the mould.
You can do this qquickly by folding the circle in 4, as in the photograph, and cutting into the curved edge.
Make small cuts with scissors (about 2 cm long, towards the centre) all around the circle (every cm approximately), so that it sits down into the mould.
You can do this qquickly by folding the circle in 4, as in the photograph, and cutting into the curved edge.
Stage 3 - ⌛ 5 min.
Take the mould out of the fridge and place the paper circle inside.
Stage 4 - ⌛ 5 min.
Press it down, and pour in something heavy enough to press on the dough and keep it flat. Pay particular attention to around the edge of the mould, so that the pastry is kept in place and cooks "straight" on the sides.
I use lentils, but you can use different things.
I use lentils, but you can use different things.
Stage 5
These lentils are very useful, because as they are small they can be used to cook small tarts and mini-pies for aperitifs or "amuse-bouche".
Stage 6 - ⌛ 15 min.
Once the mould is filled, put in the oven and cook for approximately 15-20 minutes, watching colouring attentively. It's the edges of tart which colour quickest.
If the tart is meant to go back in the oven later with a filling, it's better for it to barely colour, if not you can cook it a little longer.
If the tart is meant to go back in the oven later with a filling, it's better for it to barely colour, if not you can cook it a little longer.
Stage 7 - ⌛ 5 min.
When cooked, remove from the oven, place on a wire rack and empty out the contents and the paper circle. Do this gently because the tart will be very very fragile.
Stage 8 - ⌛ 30 min.
Then leave to cool (important) before adding the filling of your choice.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 220 RDI=90 % | 1,270 RDI=120 % | 950 RDI=140 % | 14,530 RDI=730 % | 60,850 RDI: 730 % |
| Per 100 g | 90 RDI=30 % | 510 RDI=50 % | 380 RDI=60 % | 5,810 RDI=290 % | 24,340 RDI: 290 % |
How much will it cost?
- For 1 tart case : 1.30 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Tatin apple diplomat tart, Two-coloured chocolate-orange tart, Lemon tart, Peach and green tea tart, Cherry and pistachio tarts, ... See them all 45
Other recipes you may also like
Preserved tomatoes
Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif. February 21th 2011357 K4.8 5 hours 6 min.
Macédoine of vegetables
A macédoine is simply vegetables diced small (carrots and turnips) or cut small (green beans) with peas. The different vegetables are cooked separately "à l'anglaise", then thoroughly drained. They are only combined at... September 3rd 2014181 K4 1 hour 25 min.
Potato Waffles with Smoked Salmon
For potato waffles, the flour in the mixture for the sweet version is replaced with instant dried potato. This is a way of making delicious savoury waffles. Adding ribbons of smoked salmon, like here, turns them into a proper meal, though they can be also be served as an accompaniment. April 22th 201878 K4.5 40 min.
Breton sablé biscuit dough
Brittany is famous for its rich, sandy textured "sablé" biscuits. Similar to shortbread, they are made with lots of butter and egg yolk, and just a hint of vanilla. This dough can be made into simple biscuits – already delicious on their own – or used as the base for tarts and other desserts. August 1st 2018123 K 30 min.
Stuffed baguette
This baguette is "stuffed", rather than merely filled: hollowed out and refilled with a tasty mix of sautéed onions, fried bacon bits and eggs, before browning in the oven. A useful way to use up a leftover baguette, even if it is already going dry. It makes a great dish that children love, and grown ups, too! September 11th 2019124 K3 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 10 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.