1,520 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

How to bake blind

Name: How to bake blind
Prep time: 1 h 25 min
Cook time: 15 min
Total time: 1 h 40 min
Yield: 3 tarts case
Cuisine: French
Ingredients: 750 g sweetcrust pastry (pâte sablée)

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...).

936 K 3.7/5 (360 reviews)

1 hour 40 min. difficulté

Easy

1.30 €

3 tarts case ingredients

1 Ingredient

Last modified on: May 6^th 2017

For this recipe: I want to make it (989×) I made it (760×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

For 3 tarts case, you will need:

1 750 g sweetcrust pastry (pâte sablée)
Total weight: 750 grams

Change these quantities to make:

1 tart case 2 tarts case 3 tarts case

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 25 min.

Resting: 1 hour

Cooking: 15 min.

All in all: 1 hour 40 min.

When should you start or finish this recipe?

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.

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.

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.

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.

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	670 RDI=260 %	3,800 RDI=360 %	2,860 RDI=430 %	43,600 RDI=2,180 %	182,530 RDI: 2,180 %
Per 100 g	90 RDI=30 %	510 RDI=50 %	380 RDI=60 %	5,810 RDI=290 %	24,340 RDI: 290 %
Per tart case	220 RDI=90 %	1,270 RDI=120 %	950 RDI=140 %	14,530 RDI=730 %	60,850 RDI: 730 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, milk, egg, Nuts

How much will it cost?

For 3 tarts case : 3.85 €
Per 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: Apricot and almond cream tart, Blackberry and almond fondant tart, Plum tart, Parisian-style chocolate custard tart, Rhubarb-hazelnut tart, ... See them all 43

Other recipes you may also like

4 pears salad with vanilla

It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.

February 21^th 2011240 K4.2 40 min.

Fruit coulis (fruit purée)

Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it.

October 20^th 2012792 K 43 25 min.

Stewed apple (compote)

Here is a very basic but delicious recipe, and the pitfalls to avoid.

November 8^th 20172.45 M 14.8 1 hour 15 min.

Hollandaise sauce

This sauce is quite similar to Béarnaise sauce, but with a light lemon flavour. It can be used hot, warm or cold on several things: vegetables, fish, eggs... Not easy to get right, like all "emulsified warm sauces" (Béarnaise, Hollandaise, etc.), but you will find all the tips you need here.

July 25^th 2019253 K 14.7 25 min.

Scallops with fondue of leeks

In this very creamy dish, the scallops are pan-fried, then the leeks fondue is added to absorb all the flavours.

March 6^th 2020332 K 24.6 25 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.