Everyone deserves
a well-earned break now and then and if you’re the type of person
who would like to combine a trip abroad with a delicious cooking experience,
this is the prize for you!
A
blind baked pastry case means cooking the pastry case
without a filling, so as not to end up with soggy pastry.
This is achieved by:
Rolling
the pastry (no more than 5mm thick) and lining the
flan ring/tart mould
Docking
the pastry: lightly piercing the base with a fork;
this will stop any air bubbles from forming resulting
in an uneven base
Cutting
a sheet of greaseproof paper in a circle 4cm large
than the flan ring/tart mould (to allow for the sides);
this is called a cartouche
Place
the cartouche in the pastry case and filling with
baking beans; these can be of the commercial re-usable
synthetic type, or any type of lentil or similar.
It is obviously best to use something that you can
keep afterwards and re-use. Rice can also be used
but burns and must be discarded after a single use.
Allow
to rest for at least an hour in the chiller before
placing in the pre-heated oven (180ºC) and baking
for 20 minutes
Remove
from oven, remove the baking beans and cartouche and
bake for another 5 - 10 minutes
Brush
with a little egg beaten with some milk and place
back in the oven for 5 minutes. This will act as a
sealant and prevent the pastry absorbing any moisture
from the filling used
Remove
from the oven and allow to cool before using
A
blind baked pastry case means cooking the pastry case
without a filling, so as not to end up with soggy pastry.
This is achieved by:
