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Food tip on pastry making

A blind baked pastry case means cooking the pastry case without a filling, so as not to end up with soggy pastry. This is achieved by:

  • Rolling the pastry (no more than 5mm thick) and lining the flan ring/tart mould.
  • Docking the pastry, lightly piercing the base with a fork, this will stop any air bubbles from forming resulting in an uneven base.
  • Cutting a sheet of greaseproof paper in a circle 4cm larger than the flan ring/tart mould (to allow for the sides) - this is called a cartouche.
  • Place the cartouche in the pastry case and fill with baking beans - these can be of the commercial re-usable synthetic type or any type of lentil or similar. It is obviously best to use something that you can keep afterwards and re-use. Rice can also be used but burns and must be discarded after a single use.
  • Allow to rest for at least an hour in the chiller before placing in the pre-heated oven (180ºC) and baking for 20 minutes.
  • Remove from oven, remove the baking beans and cartouche and bake for another 5 - 10 minutes.
  • Brush with a little egg beaten with some milk and place back in the oven for 5 minutes. This will act as a sealant and prevent the pastry absorbing any moisture from the filling used.
  • Remove from the oven and allow to cool before using.


Food and Cooking Tips
from professional
Chef Tallyrand


Born and raised in Plymouth, Tallyrand started his initial training as a chef at Plymouth College of Further Education. It was here that he was to learn his love, his passion for food and the culinary arts. From here he headed to Germany to complete his apprenticeship as Commis de Gardemanger.

Germany gave him his first taste of cooking for the rich and famous, as half way through his first year, along with the Sous Chef and a Chef de Partie, he was whisked off to Cologne to help prepare meals for a political conference, where amongst other dignitaries they cooked for Mr Brehznev, the then powerful Russian leader. This was to prove to be just one of the many celebrities he was to cook for or get to know over the years . . .

If you would like to find out more why not visit Tallyrand's own web site (link in main menu)

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