Line the pastry with baking parchment, fill with about 1kg of baking beans or rice and bake blind
for about 30 minutes, until dry and slightly coloured.
Line with baking parchment and baking beans, then bake blind
for 15 mins.
Line the pastry shell with baking parchment and baking beans Bake blind
in a preheated oven for 25 minutes.
Set on a baking sheet and bake blind
in the centre of the oven for about 10-12 minutes.
Roll out half pastry, line 8in pastry case and bake blind
in preheated oven, gas mark 6 (200C/400F), for 15 mins.
Prick the pastry base all over with a fork and bake blind
in the oven for 15 minutes.
Fill with greaseproof paper and baking beans and bake blind
(see main feature) for 11 minutes.
Refrigerate for 10 minutes, then bake blind
with greaseproof paper and baking beans for 11 minutes.
You will often see in recipes the term 'bake blind
' - this means that the pastry needs to be baked partially before adding the ingredients.
Stand the flan tin on a baking sheet and bake blind
for 15 mins; remove the paper and beans and return to the oven for another five mins till the base is golden and crisp.
Roll out and line tart case, bake blind
for 10 minutes at 180C, remove baking beans and cook for a further 5 minutes For the custard 750 ml double cream 12 duck egg yolks 125g castor sugar A pinch of grated nutmeg Method 1.
(which means putting a layer of greaseproof or clingffilm on top of the pastry and fill with dried baking beans or dried rice to keep the pastry flat in the case while cooking) at 140C in a pre-heated oven.
Divide pastry into six equal portions and roll out and line six 10cm individual deep-fluted tartlet tins and bake blind
for 15min until pastry is golden brown.
Chill for 10 minutes then bake blind
for 15 minutes.
Chill for 15 minutes then bake blind
for 10-15 minutes with foil and baking beans.