I like chef Lim’s Channel, because he must be very experienced so have deep understanding of baking, his ways are always shortcuts. Much easier to follow and turn out amazing result. Thank you for showing all these wonderful receipts.
Micheal thank you for this recipe came perfect abd deligted to use in the future, just one question adding for example milk tart filling, can this be kept in the refrigerator, before served or should this be served immediately after adding the filling ?
I like watching M. Lim's cooking, he use his hand and not electrical gadget w/c myself is lazy to clean those later. It's easy to follow and thank you I will be busy next few days following his recipe. One suggestions pls. The instructions in the screen I hope they're In bigger letters and stay a few more time. Good luck and best wishes. Mary D
When you say large eggs, what weight are they?. Egg sizes vary by country/region. For instance a large egg in USA is the same as a medium egg in Europe.
Hi, Michael I follow your recipe but my dough is too greasy, crumbly and hard to roll. I tried to chill the dough in the fridge, but it still has same problem. Do you know how to fix it? Can humid weather cause the dough greasy? btw, I use your coffee cotton sponge cake recipe, the taste's so good. Thanks for your recipe!
Hello Mic, do you have alternative for custard powder? BTW, I follow some of your videos and they are awesome. Thank you so much for sharing your talent.
if you spin you shells around for the last half of baking time they will not burn on the one side. Thanks for the video but I would prefer another type with less kneading and no eggs and with lard . could you make one please?
Thank u Michael i'm just done baking using this recipe. I dont have custard powder but i followed what u have suggested so i used cornstarch. I love it. I used it for cheesecake tart now. Thank u.
You are welcome, next time you can also add some vanilla essence if you are using cornstarch. It will smell and taste even nicer. Good luck and success.
hi there michael lim先生! thank you always for your endless creativity and willingness to share your love of baking. to replace the custard powder, i am assuming that for every 50 grams of cornstarch i will add a teaspoon of vanilla essence for a single recipe? thanks!
Is all about balancing. Depending on what you use the crust shells for. You don't want the crust taste or smell over powered the fillings. For those who likes vanilla, I guess they don't really care. Just like every cinnamon recipe I saw online, the amount they use on the recipe astonish me. Just because they like cinnamon. What a disgrace to a good pastry cook. Baking is like cooking, everything has to be balance.
Hi Michael, I tried your tart shell recipe and now it's my go-to! Now I would like to ask, how long can you freeze the dough? I have some excess and it's a waste to throw away. Thank you!
Hi Chef , thank you for all your great recipe. Can you please tell me if I can replace custard powder by something else. I didn't find it in my country
Chef, can i use this recipe for mont blanc? Btw… i have been seeing other chefs made tart recipe but the dough must be put in the fridge. Then i found this…i must try this. Anyway…is pie and tart crust is different?
I tried making it, everyone said it tastes great but it's a little bit lumpy and too crunchy (I don't know how to describe it) for me though. Could it be because I did something wrong? Or is it just me cause I know I am really picky with my food. I did mess up a bit cause I ran out of eggs and only add two
I can't thank you enough for your recipes chef. One question, can I use those shell for savory and dessert recipes or no? I know it says tarts but is the sugar too much?
HELP . I've trying to make this twice it came out terrible. I had my wife check my measurements. My dough came out very dry. Very hard to work with. The second time I added two more egg yoke's that made it better. But still not right. As per Google I used cornstarch in place of the custard powder. Is that why my recipe failed? Would appreciate your response chef. I want to make a sweet pastry shell. I have a couple of fruit tarts that are delicious and I would like to put them in a shell.
If you are using a scale to measure your ingredients, there shouldn't be any problem at all. This is a simple and easy recipe that is impossible to go wrong. Is because you probably converted the recipe to cup measurement, otherwise it is impossible to fail this simple recipe.
@@michaellim your right chef Lim using Google I converted grams to cups. My digital scale doesn't register in grams. I will get one that does. Thank you for your help. I appreciate your response.
Michael per favore potresti dirmi a che cosa corrisponde in italiano il custard powder ? Io ho tradotto e mi risulta : preparato in polvere per crema pasticcera e' esatto posso sostituirlo con qualche altra cosa ? Ti seguo sempre complimenti per la tua bravura, un abbraccio Mirella
HOLA EN LOS INGREDIENTES DE LA CAJITA DICE 50G DE CUSTARD POWDER , Y ME LO TRADUCE COMO CREMA PASTELERA ME PODRIAS INDICAR SI ES HARINA O MAICENA GRACIAS
Hi Michael, how do you unmould your tarts since the tart moulds don't seem to have removable bases? And what is the function of the custard powder? I have never seen another recipe with this ingredient. Thank you.
The tart can be removed easily without the removable base. There are so many kind of crust recipe. Different recipe uses different ingredients. If you haven't seen it. Well, there is always first time for everything...
This video is to show you how to make the crust. The filling is up to your imagination. I am uploading a video next to show what you can use with the crust.
لكى لا ينتفخوا فى الفرن ضعهم فى الثلاجة لمدة ربع ساعة او نصف ساعة و بعدين ادخلهم الفرن حتشوف انوا الوسط ما انتفخ لانوا الثلاجة تمنعهم وهذه تقنيات صناعة الحلويات تعلمنها فى المدرسة
صاحبتي كيفك ٠٠ عندي سؤال انا بشوف الكريم شانتيه عندهم بيحطو عليه اشياء وهم بيضربوه في الخلاط ويبقي متماسك ويرسمو بيه انا فاشلة جدا في الكريم شانتيه بيسيح وبيبقي شكله مش مظبوط رجاء لو عندك معلومة لاني مش فاهمة لغتهم
It depends, if your kitchen is too hot, it better to keep it in the fridge until you need to use it. Make sure you take it out from the fridge 30 minutes before hand...
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
I like chef Lim’s Channel, because he must be very experienced so have deep understanding of baking, his ways are always shortcuts. Much easier to follow and turn out amazing result. Thank you for showing all these wonderful receipts.
جربت جميع وصفاتك للكيك وكانت النتيجة روعة ...كتب الله لك النجاح الدائم...ولك كل الاحترام.
Thank you. 😊
Micheal thank you for this recipe came perfect abd deligted to use in the future, just one question adding for example milk tart filling, can this be kept in the refrigerator, before served or should this be served immediately after adding the filling ?
Great recipe. Done without fancy utensils. Love it.
My Father who was a wonderful Chef. Made some delicious tasty food. Bless him. He is in heaven
Rest in peace to him 😥😥🙏🏼🙏🏼
I like watching M. Lim's cooking, he use his hand and not electrical gadget w/c myself is lazy to clean those later. It's easy to follow and thank you I will be busy next few days following his recipe. One suggestions pls. The instructions in the screen I hope they're
In bigger letters and stay a few more time. Good luck and best wishes. Mary D
Thank you
When you say large eggs, what weight are they?. Egg sizes vary by country/region. For instance a large egg in USA is the same as a medium egg in Europe.
Excellent! You made it look so simple and easy, well done. A very excellent tutorial.
وصفاتك رائعة وتعلمت منك الكثير
شكرا ميكائيل ليم 💕👏👏👏👏
Hi, Michael
I follow your recipe but my dough is too greasy, crumbly and hard to roll.
I tried to chill the dough in the fridge, but it still has same problem.
Do you know how to fix it? Can humid weather cause the dough greasy?
btw, I use your coffee cotton sponge cake recipe, the taste's so good.
Thanks for your recipe!
Hello Mic, do you have alternative for custard powder? BTW, I follow some of your videos and they are awesome. Thank you so much for sharing your talent.
You can replace it with corn flour or corn starch with a teaspoon of vanilla essence.
Many tnx!
Did you use cold butter or room temperature???
Yusra Marriam it's room temperature butter, you should scroll down further, he had answered the question 😀
Add vanilla essence to both corn flour and cornstarch?
Hi Mr Lim, Im frm Zaiton from Spore just love your tart crust. Thanks for sharing. God bless.
This is a great recipe thanks. Could you please show me/ us how to make a quiche with a savoury tart? I have tried but it comes out a soggy mess.
if you spin you shells around for the last half of baking time they will not burn on the one side. Thanks for the video but I would prefer another type with less kneading and no eggs and with lard . could you make one please?
Thank u Michael i'm just done baking using this recipe. I dont have custard powder but i followed what u have suggested so i used cornstarch. I love it. I used it for cheesecake tart now. Thank u.
You are welcome, next time you can also add some vanilla essence if you are using cornstarch. It will smell and taste even nicer. Good luck and success.
Michael Lim yes i did. Thank u the dough taste good.
CEHL share hi, did you use cold butter or room temperature butter in the dough???
@@yusramarriam5759 cold butter
hi there michael lim先生! thank you always for your endless creativity and willingness to share your love of baking. to replace the custard powder, i am assuming that for every 50 grams of cornstarch i will add a teaspoon of vanilla essence for a single recipe? thanks!
Is all about balancing. Depending on what you use the crust shells for. You don't want the crust taste or smell over powered the fillings. For those who likes vanilla, I guess they don't really care. Just like every cinnamon recipe I saw online, the amount they use on the recipe astonish me. Just because they like cinnamon. What a disgrace to a good pastry cook. Baking is like cooking, everything has to be balance.
Michael Lim
thanks always!
Hi Michael, I tried your tart shell recipe and now it's my go-to! Now I would like to ask, how long can you freeze the dough? I have some excess and it's a waste to throw away. Thank you!
You can freeze the dough for quite a long time. Much sure is well wrapped up, or vacuum packed.
Hi....Michael why the pastry up when it's bake.......I suggest to put parchment paper with rice or with beans.........to avoid it raising......
If you want to use pie weight, go ahead and use it. It is not necessary as you can see clearly in the video.
Hola Michael son excelentes tus recetas eres muy profesional y perfeccionista. Te felicito yo amo la pastelería 😍🍰 saludos desde Chile.
Sandra, me puede decir por favor que es custard? Gracias
Hi Chef , thank you for all your great recipe. Can you please tell me if I can replace custard powder by something else. I didn't find it in my country
You can replace it with corn starch and vanilla essence.
@@michaellim thank you very much for your quick answer. And thank you for all your great recipe, they are very well explained and easy
Really good recipe, used it for a large pie.
Now is my go to sweet pie crust recipe.
Hello Michael one question, what is the function of custard poder? Thank in advance
for flavour and crunchiness.
@@michaellim thanks flor answering
Does the butter has to be chilled?
Hi, may i know how long can the tart dough last in fridge/chiller? Thank you!
I see you weighing each dough ball. What do they weigh?
What ils thé custard powder in french please chef
...la poudre de crème anglaise; c'est à peu près la même chose que la fécule de maïs.
Chef, can i use this recipe for mont blanc?
Btw… i have been seeing other chefs made tart recipe but the dough must be put in the fridge. Then i found this…i must try this.
Anyway…is pie and tart crust is different?
I love all of your recipe it's really really awesome. Thank you for your time and sharing.💝💝💝💝💝
Sharing
I tried making it, everyone said it tastes great but it's a little bit lumpy and too crunchy (I don't know how to describe it) for me though. Could it be because I did something wrong? Or is it just me cause I know I am really picky with my food. I did mess up a bit cause I ran out of eggs and only add two
I can't thank you enough for your recipes chef. One question, can I use those shell for savory and dessert recipes or no? I know it says tarts but is the sugar too much?
You can use this tart shells recipe for other sweet desserts but not savory. Never use a sweet dough for savory recipe.
i really love how michael does his thing.. he seem to be very careful and professional..i have laerned a lot from your vlogs 😊 thanks michael.😍😍
Hi michael, would it be possible to use 2 whole eggs instead of 4 large yolks for this recipe? Thank you for the videos.
Custard powder cest la creme patissiere en poudre ou le flan en poudre merci chef
You can use flan powder.
hi mike..cn i replace fine sugar with icing sugar instead?:)
Amo suas receitas!
Hi Mr Lim can the tart shell be put in the freezer after baked? thank you 😊
these are terrific, was able to make 17. thank you!
Why you peut custard powder in thé dought ? 😍💜💚❤️
I like your recipes . What is custard powder ?
Lan Lai creme pâtissière
Can tart shells be made without eggs??
Was the butter cold or room temperature ?
Que es custard powder
Why my tart cracks and became soft after putting the cheese and bake. I ready my tart 1 day before I make the cream cheese.
What exactly you are baking? Post your cake photo on my facebook page, so I can take a look.
Does this recipe suit for cookies such as Glass Cookies? Thanks for reply☺️
Sir i already try this and it turn out perfectly 😊🙂☺️ tqq sir for this 👍👍
Hai Chef Michael Lim..can i use food processor to make it a speedy process? (skipping to mould the dough😅)
HELP . I've trying to make this twice it came out terrible. I had my wife check my measurements. My dough came out very dry. Very hard to work with. The second time I added two more egg yoke's that made it better. But still not right. As per Google I used cornstarch in place of the custard powder. Is that why my recipe failed? Would appreciate your response chef. I want to make a sweet pastry shell. I have a couple of fruit tarts that are delicious and I would like to put them in a shell.
If you are using a scale to measure your ingredients, there shouldn't be any problem at all. This is a simple and easy recipe that is impossible to go wrong. Is because you probably converted the recipe to cup measurement, otherwise it is impossible to fail this simple recipe.
@@michaellim your right chef Lim using Google I converted grams to cups. My digital scale doesn't register in grams. I will get one that does. Thank you for your help. I appreciate your response.
How many shells can you make out of that mixture? Thanks
Thnq sooo much for ur recipe... It turned out perfect ❤️
Hello Mr.Lim,the butter is cold or at room temperature?
Is it necessary to freeze the dough ??
I dont like custer can l omit it ?
Michael per favore potresti dirmi a che cosa corrisponde in italiano il custard powder ? Io ho tradotto e mi risulta : preparato in polvere per crema pasticcera e' esatto posso sostituirlo con qualche altra cosa ? Ti seguo sempre complimenti per la tua bravura, un abbraccio Mirella
What is the power custard
Thank you for your teaching.so clear and nice! Well done ,Master teach!
Can I use margarine instead butter?thank u .
🙋*NO.*🙋!!! ✈ ✈ ✈
HOLA EN LOS INGREDIENTES DE LA CAJITA DICE 50G DE CUSTARD POWDER , Y ME LO TRADUCE COMO CREMA PASTELERA ME PODRIAS INDICAR SI ES HARINA O MAICENA GRACIAS
Anapaz Morales Lopez es crema pastelera
Can I use margarine?I'm haven't butter
So how long did this take in real time for the dough to be ready to measure?
What size of the tart mold are you using in the video? How many can you make out of this recipe?
Where do you buy your tart molds?
any substitute of custard powder
Thanks Chef for the recipe -
May i know what is the size of your mold ? ( if anyone know,please share your answer)
it seems like 16 cm mould
Hi Michael, how do you unmould your tarts since the tart moulds don't seem to have removable bases? And what is the function of the custard powder? I have never seen another recipe with this ingredient. Thank you.
The tart can be removed easily without the removable base. There are so many kind of crust recipe. Different recipe uses different ingredients. If you haven't seen it. Well, there is always first time for everything...
Alright, I'm convinced to try it!
Thanks for your reply!
Louise Chng yes that’s what I wanted to know , but the question wasn’t answered , Michael said t was easy, oh dear, I will have to try.
Louise Chng The tart shells shrink slightly after baking, so it will slide out easily off the mould.
please chef what do you mean by custard powder?
Hi , May l know the size of the tart mould? Thanks.
As awesome as usual Michael.
What do I add to these to make them chocolate flavoured bade
Base
Is the batter cold or at the room temperature
Room temperature.
Yummy my fav tarts..look awesome..will try n make use ur receipe..tq for sharing Michael Lim.😆
1-y ddnt you use food processor?
2-can I have an alternative for custard powdr
You can use food processor if you want.
You can replace the custard powder with corn flour + 1 teaspoon vanilla essence.
Michael Lim thank you Mentor how about the filling?
This video is to show you how to make the crust. The filling is up to your imagination. I am uploading a video next to show what you can use with the crust.
Unsalted or salted butter ? Does the butter need to be room temperature
Roon temperature Unsalted butter
I've tried this recipe...It so crunchy...hehe,could u pls share with us the recipe of baked cheesecake...
Was the butter cold or room temp.?
Room temperature, otherwise it won't be possible to mix the ingredients.
Thanks for your recipe, very quick and easy. Nice 👍 🥧
No water cold or milk ' why???
i can remplaced custard by what
You you can't find custard flour, just replace it with corn flour and 1 teaspoon of vanilla Essence.
Would u like to share HongKong's eggtart recipe please?
Very nice Gud job Thankyou for sharing your recipes 😍😍👌👌
Michael, can I make these crusts to store in freezer for later use?
You can wrap the dough with plastic wrap and store it in the fridge for many weeks.
You are a very calm and collected chef. May Allah bless you
Can we use beans as a weight for tart shells
Yes, you can if you want to.
Michael Lim thanks
Thank you wonderful and successful recipes I try all
Hi Michael
How long can tart shells be kept?
Store it in a air tight container, it can keeps for days.
Thank you so much! I love every single one of your recipes. 😘
@@michaellim hi super chef
Is that tart could be kept in the freezer after baking
Thanks Chef. Very elaborate recipe.
What is custard powder?
que pena podia traduzir para o português
لكى لا ينتفخوا فى الفرن ضعهم فى الثلاجة لمدة ربع ساعة او نصف ساعة و بعدين ادخلهم الفرن حتشوف انوا الوسط ما انتفخ لانوا الثلاجة تمنعهم وهذه تقنيات صناعة الحلويات تعلمنها فى المدرسة
شكرا على المعلومة
معلومة قيمة شكرا لك⚘
شكرا
شكرا على المعلومة القيمة تسلمي
ممكن نحضرهم من قبل؟ وكيف نحتفظ بهم؟
How long can we store it?
Sir what is the custard powder for?
queria entender essa receitas da para traduzir para o português por favor
تحفة ما شاء آلله واصل يا شاف
صاحبتي كيفك ٠٠ عندي سؤال انا بشوف الكريم شانتيه عندهم بيحطو عليه اشياء وهم بيضربوه في الخلاط ويبقي متماسك ويرسمو بيه انا فاشلة جدا في الكريم شانتيه بيسيح وبيبقي شكله مش مظبوط رجاء لو عندك معلومة لاني مش فاهمة لغتهم
ان هلطتيه بالماء او ابحليب لازم يكون بارد
خلطيه
@@اسامةالمبروك-ق2ن اختي بتتباع بدرة اسألي فالبلد الي انت ساكنة فيه عليها بضفيها عليه اقسم بالله بيطلع تحفة ماشاء الله
@@naimaanehila8450 ماهو الشي اللي بتضفيه مفهمتش قوليلي كريم شانتيه وماء بارد جدا وماذا اضيف ايضا معه رجاء التوضيح ولكي جزيل الشكر 😍😘😍😘
Porfa pongan traducción en español
Usa Google translate trabaja bastante bien
平安無事可有於琴聯絡問候
Brovo Mr.Michael lim j'ai essayé. Tarte au chocolat examen culinaire. J'ai.réussit .merci pour la recette
S'il vous plaît les recettes en français
What is the size of your tart mould?
10 cm in diameter.
Thank u fr the recipe.u make it seem so easy. Thanks again
Very perfect recipes always
hi mike ..do we need to put the dough in th fridge first ?
It depends, if your kitchen is too hot, it better to keep it in the fridge until you need to use it. Make sure you take it out from the fridge 30 minutes before hand...
Michael Lim thank you so much ..
thankyou Mike..I love your recipes 🖒⚘
Thank you. 😊
Can i use margarine
Butter is the main ingredients why this kind of recipe was created. No you can't use magerine.
Hallo my favorite chef' i love every your recipe the best 👍👍👍