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...).
924 K 3.7/5 (359 reviews)
1 hour 40 min.
Easy
1 IngredientLast modified on: May 6th 2017
You will need:
250 g 
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=60 % | 1,270 RDI=90 % | 950 RDI=110 % | 14,530 RDI=540 % | 60,850 RDI: 540 % |
| Per 100 g | 90 RDI=30 % | 510 RDI=40 % | 380 RDI=40 % | 5,810 RDI=220 % | 24,340 RDI: 220 % |
How much will it cost?
- For : 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: Apple custard tart, Tarte Bourdaloue, Cherry and pistachio tarts, Blackcurrant and chestnut verrines, Simple maple-syrup tart, ... See them all 43
Other recipes you may also like
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011362 K4.0 1 hour 15 min.
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...May 28th 2012329 K5 3 hours 9 min.
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.February 21th 2011291 K4.7 55 min.
Sweet pancake rolls from Brittany
Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.March 10th 2015251 K4.3 2 hours 20 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018337 K4 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.