Pro Tips - Greasing Tins & Trays, Rolling Pastry, Lining Tarts & Blind Baking

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By Team Studio Kitchen

Just a few tips to ensure your gorgeous baked goods can be successfully released from their tins or trays. Remember every little detail in your cooking can make all the difference so be sure to use the correct tin, tray or ring and ensure they are greased adequately and lined neatly with paper if using. 

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1

Greasing & Lining a Cake Tin... Lightly spray a clean and dry tin with canola oil ensuring all edges and corners are lubricated. Then place the tin onto a sheet of baking paper and draw round using a pencil to get the diameter of the tin. Cut out a paper disc and trim with scissors to fit the inside of the tin. Place the paper onto the base of the tin and smooth it flat with a scraper to get rid of any wrinkles. Then cut a strip of paper the length of the circumference and the height of the tin. Gently place the strip on the inside of the tin and again smooth out any wrinkles.

 

2

Lining A Tray With Baking Paper... Lightly spray a clean and dry baking tray with canola oil ensuring the entire surface and corners are lubricated. Cut a sheet of baking paper to the size of the base of the tray and lay it flat. Smooth out any wrinkles with a scraper or spatula and use a sharp knife to cut excess paper from the edges. 

 

3

Rolling Pastry... Once you have made your pastry and it has rested in the fridge sufficiently, place it onto a lightly floured work surface. Work the dough with your hands to soften it to an even, manageable temperature and softness. Again lightly flour the work surface and use a rolling pin to tap the pastry to flatten to a starting point to roll the pasty. Work quickly to roll the pastry, using flour to ensure it does not stick to the bench. Try to work quickly or your pastry will get to warm and this will make it hard to work with. 

Roll the pastry evenly and regularly lift the pasty from the work surface and turn it clockwise to ensure it stays in a round or rectangle shape. Roll to the desired thickness, the pastry is not ready to use to line a tart or tartlets.

 

4

Lining A Tart Or Tartlets With Pastry... To line a tart as for ‘White Chocolate, Vanilla & Mascarpone Tart’ you will need around 350g of sweet tart case dough, a rolling pin, canola spray and extra flour for dusting. A flat surface in a cool kitchen will give you the best results. Spray the tart mould lightly with canola spray and roll the pastry to the desired thickness. Use the rolling pin to roll the pastry up and roll over the tart, gently press the pastry into the edges, patching up any holes as you go. Remove excess pastry but don’t trim the tart neat, leave some pastry overhanging. Make sure the mould is lined evenly with the pastry in all corners and edges and now chill the tart mould in a freezer for 20 minutes to firm up. Remove from the freezer and line the tart with a couple of sheets of heavy duty cling film or aluminium foil into the edges and then pour in baking beans, rice or pastry weights. Your tart is now ready to bake in a preheated oven. 

 

5

To line individual tarts... you will need sweet pastry dough, or chocolate sweet pastry, a rolling pin, canola spray, a flat baking tray and extra flour for dusting. A flat surface in a cool kitchen will give you the best results. Spray the tart mould lightly with canola spray and roll the pastry to the desired thickness. Roll the pastry onto the rolling pin and roll it back onto the baking tray and place this into the fridge for 20 minutes to chill and rest. Place the tart rings or moulds onto a baking tray. Use a pastry cutter or similar and cut discs larger than the tart rings or moulds and push the pastry disc into the lightly sprayed mould, ensuring it is pushed well into the corners and evenly lined. Don’t trim the excess; instead place the tarts into a freezer for 20 minutes to firm up. Remove them from the freezer and line the tartlets with heavy duty cling film or aluminium foil into the edges and then pour in baking beans, rice or pastry weights. Your tarts are now ready to bake in a preheated oven.

 

6

Blind Baking... Once the tarts are ready to bake place them into a preheated oven and bake until just cooked. Remove the tart or tartlets from the oven and remove the baking beans by lifting the cling film or foil. Use any uncooked excess pastry to plug any holes or cracks that could have appeared and brush the inside of the tarts with egg wash. Return the tart/tarts back into the oven for 3 minutes to set the egg wash and ensure all holes are plugged. The tart is now ready for filling.

 

7

 

1
0 hours 0 minutes

Greasing & Lining a Cake Tin... Lightly spray a clean and dry tin with canola oil ensuring all edges and corners are lubricated. Then place the tin onto a sheet of baking paper and draw round using a pencil to get the diameter of the tin. Cut out a paper disc and trim with scissors to fit the inside of the tin. Place the paper onto the base of the tin and smooth it flat with a scraper to get rid of any wrinkles. Then cut a strip of paper the length of the circumference and the height of the tin. Gently place the strip on the inside of the tin and again smooth out any wrinkles.

2
0 hours 0 minutes

Lining A Tray With Baking Paper... Lightly spray a clean and dry baking tray with canola oil ensuring the entire surface and corners are lubricated. Cut a sheet of baking paper to the size of the base of the tray and lay it flat. Smooth out any wrinkles with a scraper or spatula and use a sharp knife to cut excess paper from the edges. 

3
0 hours 0 minutes

Rolling Pastry... Once you have made your pastry and it has rested in the fridge sufficiently, place it onto a lightly floured work surface. Work the dough with your hands to soften it to an even, manageable temperature and softness. Again lightly flour the work surface and use a rolling pin to tap the pastry to flatten to a starting point to roll the pasty. Work quickly to roll the pastry, using flour to ensure it does not stick to the bench. Try to work quickly or your pastry will get to warm and this will make it hard to work with. 

Roll the pastry evenly and regularly lift the pasty from the work surface and turn it clockwise to ensure it stays in a round or rectangle shape. Roll to the desired thickness, the pastry is not ready to use to line a tart or tartlets.

4
0 hours 0 minutes

Lining A Tart Or Tartlets With Pastry... To line a tart as for ‘White Chocolate, Vanilla & Mascarpone Tart’ you will need around 350g of sweet tart case dough, a rolling pin, canola spray and extra flour for dusting. A flat surface in a cool kitchen will give you the best results. Spray the tart mould lightly with canola spray and roll the pastry to the desired thickness. Use the rolling pin to roll the pastry up and roll over the tart, gently press the pastry into the edges, patching up any holes as you go. Remove excess pastry but don’t trim the tart neat, leave some pastry overhanging. Make sure the mould is lined evenly with the pastry in all corners and edges and now chill the tart mould in a freezer for 20 minutes to firm up. Remove from the freezer and line the tart with a couple of sheets of heavy duty cling film or aluminium foil into the edges and then pour in baking beans, rice or pastry weights. Your tart is now ready to bake in a preheated oven. 

5
0 hours 0 minutes

To line individual tarts... you will need sweet pastry dough, or chocolate sweet pastry, a rolling pin, canola spray, a flat baking tray and extra flour for dusting. A flat surface in a cool kitchen will give you the best results. Spray the tart mould lightly with canola spray and roll the pastry to the desired thickness. Roll the pastry onto the rolling pin and roll it back onto the baking tray and place this into the fridge for 20 minutes to chill and rest. Place the tart rings or moulds onto a baking tray. Use a pastry cutter or similar and cut discs larger than the tart rings or moulds and push the pastry disc into the lightly sprayed mould, ensuring it is pushed well into the corners and evenly lined. Don’t trim the excess; instead place the tarts into a freezer for 20 minutes to firm up. Remove them from the freezer and line the tartlets with heavy duty cling film or aluminium foil into the edges and then pour in baking beans, rice or pastry weights. Your tarts are now ready to bake in a preheated oven.

6
0 hours 0 minutes

Blind Baking... Once the tarts are ready to bake place them into a preheated oven and bake until just cooked. Remove the tart or tartlets from the oven and remove the baking beans by lifting the cling film or foil. Use any uncooked excess pastry to plug any holes or cracks that could have appeared and brush the inside of the tarts with egg wash. Return the tart/tarts back into the oven for 3 minutes to set the egg wash and ensure all holes are plugged. The tart is now ready for filling.

7
0 hours 0 minutes
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