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Hi Sammy and Bella, I blind baked some short crust pastry for my lemon meringue but not filling it immediately, could you tell me how I should store the cooked short crust pastry and why my pastry has turned out quite hard after blind baking it.? Your help would be appreciated.
Answered Friday 1 July 2016
Thanks so much for your question.
There are a few reasons why your pastry could be hard but first ill give you some storing tips.
After blind baking, allow your pastry to fully cool. Then you can store it on your kitchen bench for up to 2 hours with just a clean towel covering it. If you want to store for longer than two hours you an also wrap it in cling film, but only once it have full cooled. Keep it in its tart shell case to stop it form damaging. if you want to store it over night place cling wrapped tart shell in the fridge over night.
When you're ready to fill your tart most recipes will call for you to warm up the shell for 5 minutes in the oven before filling it. this just allows the filling to cook faster.
As for your hard shell this could be due to a few reasons. You may have over worked your dough, which means the gluten proteins have been released giving you a tough pastry. Short crust pastry is most commonly used and you need to be very carful not to over work it. Pastry often has a fair amount of butter in it too, so if you've stored it in the fridge or the cooler weather could be resulting in a firm pastry. Another factor could be the thickness of your pastry, if its too thick it will be very hard and difficult to eat.
I hope this has cleared up some of your questions. Its very nice to hear that you're making your own pastry shell from scratch. its not an easy task but practice makes perfect.
Home Cooking ExpertsSammy and Bella
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