Blind baking is a simple process where a pastry shell is baked on its own before adding the filling. This prevents tarts and pies from getting unappetising soggy underbaked crusts. Why do we blind bake? Blind baking ensures that your pastry case will be fully baked, golden and crisp. Tart shells can either be partially blind baked before adding a filling and re-baking (like a quiche), or they can be baked fully if adding an unbaked filling (like a chocolate ganache tart). Weights If you cook your pastry case in the oven as is, it can puff up and collapse.…
