Roll out and line tart case,
bake blind for 10 minutes at 180C, remove baking beans and cook for a further 5 minutes For the custard 750 ml double cream 12 duck egg yolks 125g castor sugar A pinch of grated nutmeg Method 1.
Chill for at least 15 mins, then line with baking paper and baking beans and
bake blind for 15 mins until pastry is lightly golden but not overcooked.
Set on a baking sheet and
bake blind in the centre of the oven for about 10-12 minutes.
Cover pastry with foil or greaseproof paper filled with dried beans,
bake blind for 15 minutes.
Fill with greaseproof paper and baking beans and
bake blind (see main feature) for 11 minutes.
Cover with baking paper and baking beans or rice and
bake blind for 10 minutes.
Line with foil or greaseproof paper and baking beans and
bake blind for 15 minutes.
Line an 8in tin with the pastry and
bake blind until golden brown and crisp.
Bake blind (which means putting a layer of greaseproof or clingffilm on top of the pastry and fill with dried baking beans or dried rice to keep the pastry flat in the case while cooking) at 140C in a pre-heated oven.
Roll out the pastry and line a 26cm tart tin and
bake blind for 10 - 15 minutes until golden.
Divide pastry into six equal portions and roll out and line six 10cm individual deep-fluted tartlet tins and
bake blind for 15min until pastry is golden brown.
Bake blind in the oven until set, but having taken no colour.
