The blog of cooking-ez.com
When it comes to home-made desserts, tarts are always popular. They can be divided into two basic types: those cooked with their filling, such as an apricot and almond cream tart, and those where the filling is added after baking the pastry case, such as a strawberry tart or chocolate tart.
For tarts where the filling will be added later, we need to cook the pastry case “blind, as pastry cooks say.
It won’t do to simply to line the tart tin with the pastry and bake it empty the pastry will puff up unevenly in big bubbles which will harden as they cook and the sides are likely to fall in. In short, a disaster. And this is even worse with puff pastry.
To avoid this problem when baking blind, we need to put something in the pastry case to weight it down and keep the base flat, and also hold up the sides. It needs to be easy to remove afterwards, too. Lets take a look at the various possibilities:
1) Pie-weight chain
This is a long string of stainless-steel beads which can be coiled in the pastry case. Its not too bad for keeping the bottom flat, but does little to stop the sides falling in.
2) Baking beads