Jeni Wright, Eric Treuille, Le Cordon Bleu

Baking Blind

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Pastry shells for flans, quiches, tarts and tartlets need to be fully baked if the filling does not need to be cooked, or partially baked if the cooking time for the filling is short. The technique of baking an empty shell is called “baking blind”.
  1. Prick bottom of shell to allow trapped air to escape during baking. Line with parchment, fill with baking beans and bake at 180°C, 10-15 minutes.

  2. When pastry is set and rim is golden, remove paper and beans and bake for a further 5 minutes or until lightly browned. Let cool on a wire rack.