Bake blind

To prepare a tart case for filling—either because the filling is not cooked or it is very moist and will not allow the dough to bake properly—the raw pastry is prebaked. To prevent the dough from rising, it may be necessary to line it with parchment or waxed paper and fill it with pie weights or dry beans. The dough is then baked until ready to eat in the case of an uncooked filling, or until almost done if it is going to be filled and returned to the oven.