Wednesday, 19 November 2014

Baking Basics 101: Blind Baking Pastry

Its Baking Basics 101! Sorry its been a little while since I've done a baking basics, I've been waiting for the appropriate moment in pastry class to sharpen my skills. This week its blind baking. This method is used to pre-cook pastry cases and avoid the dreaded soggy bottom!

Ingredients list:
Use the following recipes:
Pate Brisee (sweet pastry ideal for tarts)
Short Crust Pastry (for a quiche)
Pate Sucre (Crisper sweet pastry)

·Baking beans
·Baking sheet lined with silicon paper
·Cling film
·Appropriate sized baking ring

1.Make the dough according to the recipe.
2Preheat oven to the appropriate temperature.
3.Roll out the dough on a lightly floured surface, until about 2 mm thick.
4.Line the metal cases with the dough and roughly chop any remaining edges. Prick the dough base lightly with a fork this allows the steam to escape.
5.Place a little clingfilm into the dough cases and fill with baking beans.
6.Blind bake for 18 minutes or until completely cooked through.
7.Take the baking beans out of the tart, check the base to see if a little soggy. If it is bake a little longer to dry the cases out.
8. Fill the case with your chosen filling and bake according to recipe.

So that's it pastry fans, do you have a different method for baking blind?

Bake On! Penny x
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