Baking blind pastry case

[cairnterrier]

Evening all

Tomorrow night I'm going to be serving a recipe which needs a pastry case baking blind. Ideally I'd like to get ahead and bake the case tonight but I don't have an airtight tin big enough to fit the resultant case in to keep it overnight. If I just wrap the pastry case in foil in the tart case once it's cooled will that be okay? It gets cooked again once the filling is in.

Thanks :)

My inclination would be to chill the case unbaked overnight and then bake it tomorrow - would probably get a nicer result that way.