[et_pb_section fb_built=”1″ _builder_version=”3.22″ custom_padding=”0px||0px|” transparent_background=”off” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” global_colors_info=”{}”][et_pb_row _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”0px||0px|” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_image src=”https:\/\/artisanfoodtrail.co.uk\/blog\/wp-content\/uploads\/2015\/03\/Main-Header.jpg” alt=”Main Header – The Artisan Food Trail” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”4.14.7″ hover_enabled=”0″ animation=”off” sticky=”off” border_style=”solid” always_center_on_mobile=”on” global_colors_info=”{}” title_text=”Main Header” sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ use_custom_gutter=”on” gutter_width=”2″ specialty=”on” parallax_method_1=”off” parallax_method_2=”off” _builder_version=”3.22″ custom_padding=”20px||0px|” transparent_background=”off” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” global_colors_info=”{}”][et_pb_column type=”3_4″ specialty_columns=”3″ _builder_version=”3.25″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_row_inner admin_label=”Row” _builder_version=”3.25″ global_colors_info=”{}”][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”3.25″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_post_title author=”off” date=”off” comments=”off” featured_image=”off” _builder_version=”3.0.87″ title_font=”Arvo|on|||” title_text_color=”#853d01″ title_font_size=”30px” text_orientation=”center” custom_padding=”||0px|” use_border_color=”off” border_color=”#ffffff” border_style=”solid” parallax_effect=”off” global_colors_info=”{}”][\/et_pb_post_title][et_pb_image src=”https:\/\/artisanfoodtrail.co.uk\/blog\/wp-content\/uploads\/2019\/02\/Blin-baking-pastry-cases.jpg” alt=”xxxxxxx – The Artisan Food Trail” force_fullwidth=”on” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” admin_label=”Main Image” _builder_version=”4.8.1″ custom_margin=”0px|||” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”3.27.4″ text_font_size=”15″ custom_padding=”20px|||” border_style=”solid” global_colors_info=”{}”]Blind baking is when a pastry case for a pie or tart is baked before adding the filling \u2013 it\u2019s most important when you\u2019re going to use a wet filling, such as custard. If a wet filling is poured over raw pastry it prevents the pastry base from cooking properly and will make it soggy.
\n[\/et_pb_text][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner column_structure=”1_2,1_2″ admin_label=”Row” _builder_version=”3.25″ custom_padding=”0px|||” global_colors_info=”{}”][et_pb_column_inner type=”1_2″ saved_specialty_column_type=”3_4″ _builder_version=”3.25″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”3.27.4″ text_font_size=”15″ border_style=”solid” global_colors_info=”{}”]<\/p>\n
Line the tart tin with pastry.<\/p>\n
Cut a large circle of baking paper or foil and lay it inside the pastry so it covers the bottom and extends above the sides.<\/p>\n
Fill the case with ceramic baking beans (or dried beans or rice, which you can save and re-use). Bake for 15-20 minutes at 180C \/ 160 C fan \/ Gas 6 until the sides of the pastry are set.
\n[\/et_pb_text][\/et_pb_column_inner][et_pb_column_inner type=”1_2″ saved_specialty_column_type=”3_4″ _builder_version=”3.25″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_image src=”https:\/\/artisanfoodtrail.co.uk\/blog\/wp-content\/uploads\/2019\/02\/Lining-a-tin-with-pastry.jpg” alt=”xxxxxxx – The Artisan Food Trail” align=”center” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”3.23″ global_colors_info=”{}”][\/et_pb_image][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner admin_label=”Row” _builder_version=”3.25″ custom_padding=”0px|||” global_colors_info=”{}”][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”3.25″ background_position=”top_left” custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”3.27.4″ text_font_size=”15″ border_style=”solid” global_colors_info=”{}”]Remove the beans\/pasta\/rice and paper\/foil, then place the case back in the oven for 10 minutes until the base is dry and light golden in colour.<\/p>\n
Cooking the tart case on a preheated baking tray helps crisp up the base. Check towards the end to make sure the pastry isn\u2019t browning too much.<\/p>\n
If you\u2019re going to fill it with a custard mixture to be baked afterwards, the case needs to be well cooked and crisp before you add the filling otherwise it will turn soggy.<\/p>\n
If your filling is very runny, you may want to seal the pastry once it\u2019s been blind baked by brushing it with beaten egg yolk, then baking the case 1-2 minutes more.
\n[\/et_pb_text][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner admin_label=”Row” _builder_version=”3.25″ custom_padding=”0px|||” global_colors_info=”{}”][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”3.25″ background_position=”top_left” custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”3.27.4″ text_font_size=”15″ border_style=”solid” global_colors_info=”{}”]<\/p>\n
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Blind baking is when a pastry case for a pie or tart is baked before adding the filling \u2013 it\u2019s most important when you\u2019re going to use a wet filling, such as custard. If a wet filling is poured over raw pastry it prevents the pastry base from cooking properly and will make it soggy. […]<\/p>\n","protected":false},"author":2,"featured_media":27446,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[2287,2234],"tags":[],"_links":{"self":[{"href":"https:\/\/artisanfoodtrail.co.uk\/blog\/wp-json\/wp\/v2\/posts\/27445"}],"collection":[{"href":"https:\/\/artisanfoodtrail.co.uk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artisanfoodtrail.co.uk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artisanfoodtrail.co.uk\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/artisanfoodtrail.co.uk\/blog\/wp-json\/wp\/v2\/comments?post=27445"}],"version-history":[{"count":0,"href":"https:\/\/artisanfoodtrail.co.uk\/blog\/wp-json\/wp\/v2\/posts\/27445\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artisanfoodtrail.co.uk\/blog\/wp-json\/wp\/v2\/media\/27446"}],"wp:attachment":[{"href":"https:\/\/artisanfoodtrail.co.uk\/blog\/wp-json\/wp\/v2\/media?parent=27445"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artisanfoodtrail.co.uk\/blog\/wp-json\/wp\/v2\/categories?post=27445"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artisanfoodtrail.co.uk\/blog\/wp-json\/wp\/v2\/tags?post=27445"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}