Filling Your Tart Case

When a tart or pie case needs blind baking (so that the base doesn't absorb the wet filling and become soggy) it's important you fill the pastry case completely with pastry weights (blind baking beads) or raw rice - and I mean right to the top edge of the pastry case.

The weights will support the side and weigh down the base during baking, stopping the side from shrinking and the pastry lifting away from the base of the tin, while giving the case an even shape. Make sure you use enough to fill the case completely (you will need about 3 cups for a standard tart tin which is usually twice the quantity of those sold in packets) – don't just use a scattering!