Which recipe is legally blind
Blind baking is a technique that helps your dough stay in shape and does not soak through once filled. We bake many of our tarts blind, so the dough is nice and crispy and can be used like a kind of bowl for your filling, which - depending on the recipe - does not have to be baked any more or only a little.
We have prepared a guide for blind baking for you here that shows you how we proceed. Incidentally, the simplest ingredients that we have in the cupboard help us: Instead of expensive blind baked beans made of clay, we use rice or dried beans. Don't worry, neither gives off any taste - we protect our tart with a sheet of baking paper.
By the way: a recipe that is ideally suited for this technique is ours Apple tart with vanilla & cinnamonlook times this way.
And this is how blind jaws work:
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The individual steps:
Grease the mold & roll out the dough
Grease your pan with the cornstarch and butter mixture. Grab your dough and roll it out between two sheets of parchment paper or two plastic wrap.
Cover the tart pan and adjust the amount of dough
Place your dough in the tart, press it down lightly, and use a knife or palette to separate the excess pieces of dough.
Tip: If you want your base to be extra crispy, grab a fork and poke the base evenly about 4 cm apart.
Line with baking paper
Place a sheet of parchment paper on your dough and smooth it out.
Fill with legumes
Now fill your tart with your legumes and put the tart in the oven to bake.
approx. 10-20 min.
When you're done: Cover the floor to your heart's content. Finished :)
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