Crispy Pastry Base
Q: When blind baking a shortcrust pastry case, should I wait for it to be completely cool before filling and doing the final bake?
A: Tart fillings which require baking are best added to a warm (hot if possible) pastry case, particularly those that are thin. The heat from the pastry will immediately start to cook the filling, essentially creating a barrier and sealing off the pastry which prevents it from soaking up the wet filling. Not only will the pastry retain its integrity, but it will also give you a more defined contrast between crisp pastry and, in the case of a quiche or lemon tart, creamy filling.