To stop pastry becoming soggy, blind bake your tart case before adding the filling. Fifteen graduate Steve Estevez shows how to bake blind in this instructional video.
Take your short crust pastry and roll it out to around 0.5cm thick.
The easiest way to transfer the pastry into the tart cake is by rolling it around the rolling pin, lifting it up then unrolling it on to the cake.
Once this is done, lift the pastry up at the edges with one hand and press into the corners of the tart tine with the other.
You can trim the pastry at this stage if you like by rolling the rolling pin over the entire surface. Alternatively, it can be trimmed with a knife after baking.
Chill the pastry for between 20 and 30 minutes, then remove from the fridge, cover in parchment paper and add baking beans or flour. Bake in a pre-heated oven following the recipe’s instruction.
Then take the pastry out of the oven, remove the beans and paper and cook for a further 5 minutes or so, or until the base of the pastry is cooked through and golden brown.