Blind bake or not?

[LaBelleSauvage123]

I’m making some prawn tarts as part of a buffet today for my in-laws. The recipe just says put the pastry in the tart tins, fill with the egg/cream/prawn/chorizo mixture and bake. Should I blind bake the cases first to avoid sogginess?

If the recipe hasn't specified it, then probably not - but like you, I'd be concerned that you'd end up with something very soggy!

According to Neff, you should blind bake if the filling is very liquid:

What is blind baking?
Blind baking is the process of cooking a pie crust or pastry case on its own before you add the filling to ensure it is crisp. When you are making a pie with a filling that has a high liquid content, this step is usually required so that the crust can maintain its crumbly texture throughout the bake. When blind baking, you need to weigh down your pie crust with baking beans, rice or baking weights to ensure the layers in your pastry don’t bubble or rise, and bake it in a hot oven for at least 30 minutes.

From this website

... but re-reading your OP again, it suggests that you're making smaller, individual tarts - in which case, you probably don't need to?

No I wouldn’t

Yes, I’m making small tarts. Will risk not blind baking - thanks for advice.