Baking Joy for Every Table
Achieving a crisp, golden crust every time
Baking a tart shell correctly creates a crisp, golden crust and helps prevent moisture from the filling from soaking into the pastry. As the shell bakes, heat sets the flour structure, melts the fat and drives off moisture, which gradually firms and crisps the base.
The filling and final baking method then determine whether you should par-bake the shell or bake it completely before filling. Par-baking works well when the filling needs further oven time, while a fully baked shell suits fillings that require little or no additional baking.
Par-bake the tart shell when the filling requires further baking, such as a custard or fruit filling.
After lining the tin, dock the base evenly with a fork, then chill the shell thoroughly to help the pastry retain its shape. Bake at 175–180°C for 12–15 minutes, until the edges begin to colour and the base looks dry.
Remove any baking weights, if used, then continue baking for a further 7–9 minutes, or until the base turns pale golden and feels lightly set.
Avoid over-browning at this stage, as the pastry will continue to bake once you add the filling. Finally, cool the shell before filling and completing the bake.
Par-bake the tart shell when the filling requires further baking, such as a custard or fruit filling.
After lining the tin, dock the base evenly with a fork. Then chill the shell thoroughly to help the pastry retain its shape during baking. Bake at 175–180°C for 12–15 minutes, until the edges begin to colour and the base looks dry.
Next, remove the baking weights, if used, and return the shell to the oven for a further 7–9 minutes. Continue baking until the base turns pale golden and feels lightly set.
At this stage, avoid developing too much colour, because the pastry will continue to bake once you add the filling. Finally, cool the shell before filling and completing the bake.
190°C
Fan forced. Preheat fully before placing the tin inside.
12–15 min
Then a further 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.
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