Baking Joy for Every Table
Achieving a crisp, golden crust every time
Baking a tart shell properly is key to achieving a crisp, golden crust and avoiding a soggy bottom. The method you choose — par-baking (Partially bake)or fully baking the shell— depends on the filling you are using and how it will be finished.
Partially bake the tart shell before adding a filling that requires further baking—such as a custard or fruit tart. Stop once the base is set but not fully browned, as it will continue to cook with the filling. After lining the tin, dock the base well with a fork and chill the tart shell to help it hold its shape. Bake on a tray at 170–180°C for 12–15 minutes, or until the edges are lightly golden and the base looks dry. Return to the oven for a further 5–7 minutes if needed, until the base is pale golden and slightly firm. Allow the par-baked shell to cool completely before filling.
Fully bake the tart shell when the filling will not be baked further—such as for fresh fruit tarts or cream-filled desserts. After lining the tin, dock the base well with a fork and chill the tart shell to help prevent shrinkage. Bake on a tray at 170–180°C for 20–25 minutes, or until the pastry is evenly golden brown and crisp, with no pale or soft patches. If the base starts to puff slightly, gently press it down while still warm. Allow the fully baked shell to cool completely before adding your filling to maintain a crisp, stable base.
190°C
Fan forced. Preheat fully before placing the tin inside.
12–15 min
Then 5–7 min until pale golden and slightly firm.
+8–10 min
Bake until the entire shell is evenly golden and crisp.
1
Always preheat fully before placing anything inside. A properly heated oven ensures the pastry begins to set immediately on contact with the heat, preventing it from slumping or shrinking before the structure is established.
2
Line the chilled tart shell with baking paper, ensuring it covers the base and sides completely. Fill to the top with baking beans, rice, or dried legumes to weigh down the pastry and prevent puffing. Filling to the top is important — partially filled weights allow the sides to collapse inward.
3
Place the tin on a baking tray and bake for 12–15 minutes, or until the edges of the pastry start to set and turn light golden. Placing on a tray helps conduct heat evenly to the base, reducing the risk of a soft or undercooked bottom.
4
Carefully remove the paper and weights, then return the tart shell to the oven for another 5–7 minutes to dry out the base until it is pale golden and slightly firm. Take care when lifting — the weights retain significant heat at this stage.
5
Allow the par-baked or fully baked shell to cool completely before adding any fillings. Adding delicate fillings to a warm shell can cause melting, premature cooking, or structural collapse. For fully baked shells, cool completely in the tin before carefully removing and filling.
Choosing your method : Use par-baking when your filling requires further oven time — custards, fruit fillings, or egg-based tarts. Use full baking when the filling is set cold and added after baking — ganache, cream, fresh fruit, or mousse-based tarts. Always cool the shell before adding delicate fillings to avoid melting or premature cooking.
A well-baked tart shell is the foundation of everything that follows. A crisp, golden base cannot be fixed after the fact — but with the right temperature, method, and patience, it is entirely within reach every single time.