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French pâtisserie technique:
lining a tart pan and blind baking

How to line a tart pan and blind bake by Le Cordon Bleu Chefs

In this series of videos, our Chefs are sharing some of the classic French techniques we teach to more than 20,000 students on our programmes around the world each year. Next in the series, we show you how to line a tart pan and blind bake.

Lining a tart mold correctly is an essential step in making any tart. The correct technique ensures that the tart will bake evenly and look perfect.

Chef’s tips: Docking the dough is an important step in blind baking as it prevents air bubbles from forming, ensuring an even surface to the crust by allowing steam to escape during baking. Simply prick the base of the lined pastry shell all over with the tines of a fork before blind baking.

Try using a ball of the trimmed dough to push around the bottom edge of the pastry case to ensure it is well pushed into the ring instead of using your fingers. The dough is the same temperature and consistency as the pastry in the tart so will be more efficient than using your fingers.



  • Baking beans or dry rice
  • Docker or fork
  • Pastry brush
  • Tart ring or tin
  • Small knife
  • Baking tray lined with baking paper
  • Rolling pin
  • Ovenproof cling film or baking paper


Rolling the dough

On a table,  work the dough slightly with the hands to redistribute and even out the temperature. On a lightly floured work surface, roll out the dough to about 2mm thick.

Roll large enough to allow to allow  2.5cm of dough that will extend over the edge of the ring/mould.

‘Dock’ the dough all over using a docker or pricking the base with fork.

Brush off the dusting flour using a pastry brush.


Roll the dough onto a rolling pin and then drape over the tart ring or tin, brushing of the excess flour. Don’t allow the dough to rest for too long while draped over the tart ring, as this may cause the dough to stretch.

Press the dough into the bottom edge of the ring thoroughly to make sure there are no air pockets.

Chill for about 15 minutes.

Cut off excess dough by rolling over the rolling pin.

Push around the top edge of the ring before trimming using a knife.

Line with ovenproof cling film or baking paper.

Press the ovenproof cling film into the ring, making sure there are no air pockets. Fill the pastry case with baking beans and wrap up to secure with the cling film.


In a preheated oven, bake at 180-190°C, until the edges are golden.

Carefully remove hot baking beans and cling film. Return to the oven and bake for a further 7-8 minutes until base is golden brown in colour.

Allow to cool before adding any filling.




Le Cordon Bleu Chefs also share recipes for you to develop your culinary skills.

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