Preparing Galettes (free form tarts)
Blind baking is a technique used when the pre-baking of a tart shell is required. This is necessary when your filling is liquid (such as a custard) or cooks at a lower temperature to the pastry. View our step-by-step photos for making the perfect tart shell.
METHOD
Step 1 - Lightly grease your tart tin...
Step 2 - Ease the pastry into the tart...
Step 3 - Crimping the pastry...
Step 4 - Massage the pastry...
Step 5 - Rolling pin to the outer edges...
Now take the end of a rolling pin and starting from the centre working out in a circular pattern use a tapping motion with the rolling pin until you reach the outer edge of the base. (This easy little trick pushes the pastry out towards the edge of the shell helping to prevent pull back on the sides)
Step 7 - Line with baking paper and fill...
Step 8 - Rest in refrigerator before baking...
Rest in the refrigerator for 30 minutes before baking in a preheated oven at 180C (160C fan forced) for 15 minutes. Check pastry is lightly golden around edge before removing weights and paper, then brush the base of the tart shell with beaten egg (Vanilla Sweet Pastry only); this will ensure a crisp base, return to oven for a further 5 minutes.