Why didn’t my tart crust cook all the way?
So I blind baked it at 425f for 15 mins, took out the baking beads and baked it another 10 mins. Then another 20 mins with the key lime mixture. Why are there still raw bits? I did chill the pastry dough for 30 mins before putting it in the tin, then chilled it a bit more before putting it in the oven for the blind bake.
So I blind baked it at 425f for 15 mins, took out the baking beads and baked it another 10 mins. Then another 20 mins with the key lime mixture. Why are there still raw bits? I did chill the pastry dough for 30 mins before putting it in the tin, then chilled it a bit more before putting it in the oven for the blind bake.