Blind Baking

Blind baking our tarts ensures we have evenly cooked and hole-free tart shells ready to safely contain custard, curd or any other cream mix. Chilling and resting your pastry in between rolling always helps as does having your oven preheated. Remove the tart shell from the freezer and line the shells with heavy-duty plastic wrap or aluminium foil into the edges and then pour in uncooked baking beans, rice or pastry weights. Your tarts are now ready to bake in the preheated oven. You can buy baking beans and pastry weights from cooking supply stores.