Often recipes call for blind baking pastry before addingthe filling, but do you know how to do this? It’s not complicated at all.
First line the tart tin with pastry and place the tin back in the fridge to allow the pastry to chill. In the meantime preheat the oven to about 170C.
Cut a piece of greaseproof paper large enough to cover the pastry and hang over the sides. Place it in the tin onto the pastry and fill it up with dried beans.
Bake the pastry for about 15 minutes until the edges start to turn colour then remove the greaseproof and beans and return it to the oven for another 5 minutes or so.
The golden baked tart shell can now be filled with any filling preferred.