Blind Baking Short Crust Pastry

Interactive experience

Products and recipes

Serves 1 · Ready in 30 min

Master the art of pastry with this essential blind baking technique! Justine walks you through every step to achieve that perfect, crisp tart shell using proper blind baking technique. The key to successful blind baking technique? Those baking beans ensure the pastry holds its shape beautifully. Once you nail this blind baking technique, you'll be ready for any tart or quiche recipe. This foolproof blind baking technique guarantees professional results every single time!

Recipe

Serves 1 · Total 30m

Ingredients

• 250g butter, cold and cubed
• 500g biscuit, pastry & cake flour
• 2 tsp cold water
• 1 egg yolk, optional

Method

1. Place flour and butter into a bowl. Use your fingers to work the butter and flour together until it forms a crumb-like consistency. Add the water and egg yolk if you’re using, and mix until incorporated and the dough has formed.
2. Tip out onto a clean surface and form into a disc. Cover this cling wrap and chill in the fridge for an hour.
3. Preheat oven at 190° C. Grease and flour a 28cm (approx.) tart mould. Roll out pastry to be approx. 2mm thick and then lay the mould with the pastry. Place a piece of baking paper over the laid pastry, followed by cooking beans (or rice). Blind bake for 15-20 minutes, removing the baking beans and paper halfway through the cooking process.