Blind-baking a hazelnut shortcrust tart base

QUANTITIES: SEE THE BLOG, SEARCH THE BASIC RECIPES SECTION FOR
"HAZELNUT SHORTCRUST PASTRY"
I prepare a hazelnut shortcrust base, but this baking method is the same for all shortcrust pastry (see the blog recipe).

I use only half the quantity; the other half can be frozen.

I soften it briefly, place it on baking parchment and flatten it into a round with my hands.

I roll it out to 2/3 mm thick, dusting lightly with flour.

Using the parchment, I put it in the tin, leaving a rim at least 3 cm high. For a semi-liquid filling, make the sides a little higher.

I prick it with a fork to stop bubbles forming during baking.

I cover with another sheet of baking parchment.

I fill the pastry shell with dried beans kept solely for this purpose, which I store and reuse.

I bake at 180°C for about 20 minutes, then remove it and carefully lift out the paper and beans.

I bake again for about 10 minutes until golden, then remove and let it cool before using.