Pâté Sucree (5th post) there must be an easier way of doing this !

cooked pastry Cooked Pastry shell

Cut a sheet of baking paper about 5 cm bigger than tart tin. Line pastry with baking paper and lay dry, uncooked rice or baking weights down on baking paper. Ensure corner areas of dough are weighted down with rice or baking weights to ensure the sides of dough don’t slide down. This will give the pastry shell depth to add lovely filling to later! Using rice or baking weights is called “baking blind”

Bake for 10 mins in 180 degree/350 degree  fan forced oven or 190 degree C /375 degree F  conventional oven.  The pastry will have stabilised now and we can remove the baking paper and rice and then put pastry shell back in the oven for a further 5 to 10 mins or until edges are turning brown and the pastry looks dry , not moist, and lightly browned. Cool

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