How to blind bake a pastry case

Blind baking is the method of pre-baking a tart case. We need to do this for tarts that won't be cooked any further once filled, or cooked at a temperature too low or for too short a time to cook the pastry. The method for sweet and savoury shortcrust pastry is exactly the same.

What you need:

1x 12" non stick tart case or 8 small ones, lightly oiled
An oven pre-heated to 220°C/425°/gas 7

Ingredients:

1 batch of sweet or shortcrust pastry

Method:

1. Make the pastry at least an hour before you need it. You could even make it the day before and chill it overnight, like i do.

2. Remove the pastry from the fridge and stand at room temperature until it softens slightly. This will make it easier to work with.

3. Place your tart tin (or tins) on a nice flat baking tray

4. On a lightly floured work surface, roll out the pastry to no more than ¼cm thick, then use it to line the tart case (s). Be sure to gently press the pastry right into the corners but do not trim off the excess pastry. Chill for 30 minutes to rest. This will prevent shrink.

5. Take your tart from the fridge and, using your thumb, press down on the edge of the tart all the way around to remove excess pastry.

6. Line the tart with a large sheet of clingfilm then fill with baking beans. Transfer to your pre-heated oven and bake for 15 minutes.

7. Take the tart from the oven and reduce the temperature to 175°C.

8. Loosen the clingfilm which may have stuck to the outside of the tin. Carefully lift the clingfilm and remove the baking beans.

9. Brush the inside of the tart with beaten egg, return to the oven and bake for a further 12 minutes until cooked and golden.