If you want to cook the bases of shortcrust pastry, to make crustates, perfect as those found in pastry, the trick is to make white cooking or blind cooking.
This cooking technique can be implemented with shortcrust pastry or pasta brisè, which are both rich in butter, and in cooking tend to dilate.
This is the perfect base for cooking in white, so that you can enjoy cream or cream.
For this type of cooking we will need the balls suitable for this cooking or dry legumes.
The white cooking balls are ceramic or porcelain balls that fit perfectly into the shape of the base and designed to have a perfect weight for the task they have to perform.
The method with legumes is the traditional method of grandmother, good or bad everyone has legumes in the house and allow to carry out the same purpose of the balls.
Of course, the legumes do not cook as they are not in contact with water.
Cooking procedure in white
To begin with we take the panetto of shortcrust pastry sneeze and place it in the tart and fork mould, with the help of a fork, well the dough to prevent you from creating bubbles.
Now we take a sheet of baked paper large enough to cover the surface of the base of the frog, wet it quickly under the water, squeeze it and dry it well with a canoe so that it becomes soft and malleable.
The paper sheet can now be supported on the base of the leaf by adhering to perfection.
Now we pour in the balls (or the dried legumes), abounded with the doses until they enter the mold you can insert balls so the cooking will not be uneven.
Once the cooking is finished, normally for a base of shortcrust pastry we talk about half an hour to 180°, carefully extract the balls and remove the sheet of paper baked.
Your base shortcrust pastry with white cooking is ready to be stuffed.
