Techniquebeginnerdraft
Blind baking
Also searched as: pre-baking, par-baking the base, baking with baking beans
In short: Pre-bake the tart base before the filling goes in. That way it turns crisp instead of soggy.
Picture it
Like opening an umbrella before it rains.
What happens
A raw base under a wet filling can never properly dry and brown. Pre-baked, it is already firm and dry. Weights such as dried pulses stop it from bubbling up and the sides from slumping.
How it’s done
Sequence · Step 1 of 5
Line the tin with the pastry, prick it with a fork and chill.
All steps as a list
- Line the tin with the pastry, prick it with a fork and chill.
- Line with baking paper and fill with dried pulses.
- Bake at about 180–200 °C for around 15 minutes.
- Remove the paper and weights and bake another 5–10 minutes until the base is dry and lightly golden.
- Then fill and finish baking.
Related entries
Sources
- Harold McGee: On Food and Cooking (2004), Kapitel Kuchen, Gebäck, Zucker