How to Blind Bake a Tart Shell
A Note From feedfeed

Once you nail down this classic technique, the options are endless. Fill it with something savory, a chocolate ganache, sweetened greek yogurt (we could go on and on!). Thanks to Bob's Red Mill for sponsoring this post. 

Tart Dough


1 egg yolk

3-4 Tbsp buttermilk

1 tsp vanilla extract

1 1⁄4 cups Bob's Red Mill Organic All Purpose Flour

1⁄3 cup confectioners sugar

1⁄4 tsp salt

8 Tbsp (1 stick) cold unsalted butter, cut into cubes




In a small bowl whisk together egg yolk, buttermilk, and vanilla extract.


In a large bowl combine the flour, sugar, and salt. Using a pastry cutter or two knives, cut the butter into the dough until the butter is the size of peas. 


Add the egg yolk mixture into the flour mixture, mixing with a fork until the dough pulls together.


Transfer the dough to a work surface, shape into a ball and then flatten into a disk. Cover with plastic wrap and refrigerate for 2 hours until chilled.


On a lightly floured board, roll out dough, lifting it and giving it a quarter turn after every roll. Roll on top of rolling pin, and carefully transfer to tart pan. Push the sides down against the side of the pan, and then roll the rolling pin atop the tart pan to cut any excess dough overhang.


Use a fork to dock to allow steam to escape.


Transfer the dough to the freezer for 30 minutes.


Meanwhile, preheat the oven to 425°F. 


Remove tart pan from the freezer and bake in preheated oven for 15 minutes, or until tart is golden brown.


Set aside to cool completely.