Perfect pastry, tart case tips

I’ve seen quite a few posts on social media with some epic tart case drama and so I thought I could share some tips on how to perfect them. Don’t get me wrong, I’ve had my fair share of absolute disasters, but have discovered foolproof tips on how to nail them!

The temperature of your room definitely is a big factor. I have an awful memory of sitting in a pastry exam where we had to make a lemon tart during a MASSIVE heatwave, everyone’s pastry was melting, it was horrific. From that I learnt to always keep your pastry chilled (and to prevent rolling it out in a 35C kitchen!).  

When filling the case with baking beans (blind baking), make sure it is filled all the way to the top or it will shrink back!

Shortcrust or pate sucree (sweet paste) is what you normally use to line a pastry case. Once your pastry is in the tin, get it as cold as possible before baking, this prevents it from shrinking back. Put it in the freezer until it’s firm and then bake.

Docking means to prick the base of the case (can be done with a fork), so it doesn’t rise in the middle. Make sure you dock the case all the way around the base including up to the edges too.

Leave a 1-2cm overhang of pastry around the edges. Anymore and it’ll be too heavy and break off when cooking. 

Cut off the overhang with a small knife once cooked for a sharp edge.