Gelf Alderson, culinary director at River Cottage insists that blind baking should be done for at least 35-40 minutes, not the 15-20 minutes commonly suggested. He believes that people dismiss it as pointless because they haven’t experienced the superior results of properly baked pastry. A crisp and well-prepared crust is essential, especially for tarts with liquidy fillings like custard or quiche, and achieving this requires patience and proper technique.
Shaheen Peerbhai from Miel Bakery emphasizes that the crust is an experience in its own right, not merely a vessel. It deserves respect and proper treatment in the baking process. She suggests practical tips, such as leaving a 2cm overhang to prevent shrinking and using a peeler for trimming the cooked case for a smoother finish. She even provides alternatives for avoiding blind baking with jam tortes by using nut creams as a barrier.
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