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...).
913 K 3.7/5 (359 reviews)
1 hour 40 min.
Easy
1 IngredientLast modified on: May 6th 2017
You will need:
250 ml 
Times for this recipe
Preparation: 25 min.
Resting: 1 hour
Cooking: 15 min.
All in all: 1 hour 40 min.
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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 : 1.30 €
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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: Citrus tart, Mini almond-morello tarts, Strawberry tart, Late summer tart with plums and apricots, Flaked almond tart, ... See them all 42
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