Cling film to blind bake

[chemenger]

I’m making a chocolate tart and need to blind bake the pastry, I don’t have baking parchment, can I use cling film?

I don’t have a rolling pin either but that’s another story.

Nope, it will melt. Foil?

Use a bottle to roll it out

I don't think cling film is meant to withstand pastry baking temperatures

Will it not melt? I am no baker but I think putting plastic into the oven will end badly. Tinfoil maybe?

Put foil with rice over it or a cake tin etc filled with rice.

It seems counterintuitive, but I'm sure I've seen chefs using cling film in the oven before, but maybe its a particular kind? I wouldn't risk it!

No way. Use foil and any dried beans.
DM had a jar of split peas just for this reason.

Definitely not cling film! It's ok in the microwave but not in a conventional oven.

You can bake blind pastry by lining your flan dish with the rolled-out pastry (clean wine bottle as rolling pin), chilling the pastry in the fridge for ten mins, then pricking all over (at least twenty times) with a fork. Then place in the oven (about 180 degrees fan oven) for ten-fifteen mins, until it's starting to turn golden. Then add filling and bake as directed by your recipe.

Absolutely not. It’s plastic. It will melt.

According to this you can:

"You can use clingflim in the oven up to 200C. It must be the sort that will go into a microwave and you have to accept the film will bake but not melt. Test your film by wrapping a potato in film and try baking it.

There is a video of Paul Hollywood blind baking a flan lined with clingfilm on the BBC recipe website. (Sorry MSE won't let me put URL).

Enter the usual bbc.co.uk followed by: /food/techniques/howtoblindbakepastry"

forums.moneysavingexpert.com/showthread.php?t=600209

Yes you absolutely can. Just make sure it’s not touching against the metal sides of the tin. It actually works really well.

I trained as a chef when I was younger, you can definitely use clingfilm

It’s done. I realised I didn’t have any beans either so I went with just pricking the bottom with a fork.

Ooooh yum, I want some of that!

It was as an Ottolenghi (sp?) recipe- rosemary and orange infused chocolate tart, absolutely delicious. It had a layer of hazelnut brittle under the chocolate which definitely added something and the leftover brittle was also lovely. Quite easy to make too (would have been even easier with the right equipment).

Yum! I love ottolenghi