For the preparation of quiches, tarts or sweet cakes with shortcrust pastry, once the dough has been made, it is first baked "blind" before it is actually baked.
The dough is first pre-baked without the main ingredients.
The advantage: the dough absorbs less liquid and stays crispier.
- Roll out the finished dough and lay it out in the intended shape
- Prick frequently with a fork
- Cover with baking paper (once cut, this can be used several times
- Fill in dried legumes 1.5-2 cm high (in the . . .