How to make a perfect Tart Shell | Detailed Tart Crust instructions
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- Опубликовано: 27 сен 2024
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Making a good tart shell is key to a good tart. If you don’t have a good basket, then whatever you put inside would just fall out!
Mistake in the video
I wrongly mentioned the term “Shortcrust Pastry”. This is a term that’s used for dough that is either savoury or that has little sugar. It’s a term that’s usually used for pie crust. I was confused with the term “shortcrust pastry” when I made this video. Hopefully no confusions!
▶Updated Tart Shell Tutorial◀
There's actually a more up to date tart shell video that's even more comprehensive!
• Foolproof Tart Shell M...
▶Tart Crust◀
I have used the perforated tart ring. Same recipe applies for a regular tart pan.
Quantity: 2 tart crusts of 16cm diameter (2cm height) To be honest, if you scrape the leftovers and roll them out, you can get more than 2 tart crusts.
Butter (room temp) 100g
Salt a pinch
Powdered Sugar 72g
Almond Powder 20g
Corn Starch 30g
Eggs 36g
Cake Flour 170g
① Beat the butter lightly (add in salt).
② Sift in powdered sugar, almond powder and corn starch. Beat lightly.
③ Add the eggs gradually and mix.
④ Finally, add in the cake flour and mix well.
⑤ Roll it out to 2mm/3mm thickness between parchment papers. (2mm thickness for 6~8cm diameter, 3mm thickness for 14~18cm thickness. Any other sizes, you decide)
⑥ Rest in the fridge for 1~2hrs.(you get better results when you rest them)
⑦ Cut out into strips/discs.
⑧ Line the tart ring. Place it on a perforated mat.
⑨ For 2mm thickness, bake at 160℃ for 15mins. For 3mm thickness, bake at 170℃ for 15mins.
⑩ If you are to bake the tart crust again after adding the almond cream, then bake 2~3mins less. (so around 12~13mins)
If you want to apply egg wash the recipe is as follows: 10g Heavy Cream, 40g Egg yolk. Mix them well and strain it before use. Once the tart shell has cooled down completely, then brush them evenly and bake for 10~12mins at 160℃.
▶How to store◀
I usually store the tart crust in the strip/disc format in the freezer up to a month and bake just before use. Alternatively you can bake the tart shells, cool them, then store them in this baked state in the freezer up to a month - but I usually don’t do this because it takes up too much space.
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Silicone Mat: Silpat(amzn.to/3tLB1UL) or Silpat equivalent(amzn.to/3zcO5nf)
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Whisk: Matfer
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Love how calmly you explain and give all the tips and tricks chef!
Thanks!
OMG! They are so good and using tart rings are a game changer! Thanks for always explaining everything in such details!
You are so welcome!
Hi. I just tried your recipe last week and it's amazing. There is no need for resting time in the refrigerator and it still work wonders. Most recipes I have tried collapse during baking even with refrigeration time. Thank you and do keep us posted with more recipes. Greetings from Malaysia.
Glad you enjoy it!
The steel bars trick is genious! They are useful for any kind of dough.
yep
Thank you for also sharing the storage methods! I only bake on weekends, and not always able to finish every parts of a pastry recipe. Knowing the storage methods and why you prefer one (freeze before baking) over another (freeze baked) is very helpful!
oh i freeze before baking as it takes up less space.
Are you means we can keep the dough in fridge after we shape in the mold without baking ?
Love the way you explain the whole procedure! Thank you for sharing your knowledge 🥰🥰
Glad it was helpful!
One of the best video I have ever watched. All the instructions is clear and the technique is good 👍👍👍
Glad you liked it
Good video but I think there is a confusion at 1:20 about the pie weights. You can skip them because you're using a perforated mat and air bubbles aren't trapped below the dough. It works just as well with plain rings 👍
good for you!
Love the part where he says "so why do people prefer these things, well because they are better than the classic things"
Your work is perfect as you give proper explanation. Love it
Thank you so much 😀
Would love to try this . I saw in some videos that you need to make some holes or put something heavy while baking such as rice or nuts but your's is different and came out perfect. Thanks so much! 💓
yep yep!
Thank you for re-uploading the videos Chef.
Best of luck 👍
Thank you too
You have a very pleasing conversational skill.
thanks
Sorry everybody I have deleted 30 videos by mistake and I am in the process of re-uploading them. Pls be patient!
Thanks for re-uploading them! I got to write down the ingredients but right when I needed to cook them the video dissapeared! I wasn't sure the temperature and time in the oven haha Thanks for the great video @Hanbit
Ur the Best Chef Mr Cho :)
😲
Love you man ❤️
No worries. Thank you for making these videos❣️
Just tried this recipe today and the tart shells tasted really good! However the dough was brittle and not as easy to work with especially when moulding the long strips for the tart walls (not sure if it’s because I switched the butter out for clarified butter - I’m making them for a friend who’s lactose intolerant)
you shouldn't use clarified butter - you can't cream it properly.
Clarified butter doesn’t have any water in it and you need a tiny amount water to build at least a little bit of gluten to hold together
If you get good butter you shouldn't really need to clarify it, there shouldn't be much if any milk sugar left? That said you may find that alternative milks make butter that your friend can have - some people are okay with goat-milk products, for example, but not cow milk, due to the small differences. It will have a different flavor though.
Thank you for a good easy to follow video without a bunch of “entertaining” fluff. Subscribed.
thanks
Out of impulse I bought this taart sheels but knew nothing about how to use it. Thanks so much for explaining in a way that it was easy to understand!!
Glad it was helpful!
I love how you work, so hygienic.
Thank you! 😊
Hi chef,
Would you mind making a video of a perfect choux?
Thank you so much 😊
Great suggestion!
The creaming method intrigues me as I imagine there is less issues when rerolling the scraps back into a mass. With the Sablage method I used before when making tarts where you cut the butter into the dry ingredients, if you handle the dough too much, or try to put them back into a ball and reroll it, the butter melts and you get differing textures each time the dough is reused. I was surprised when I saw you cut the scrap from the edge while you were rolling it and went to glue it elsewhere as that was something I was hesitant to do with the other method. I'll have to give it a shot at some point as the process looks a little more appealing to me
hello!
Hi Chef, what ingredients should we add to make this into a chocolate tart shell?? Also, if you could upload some recipes about chocolate tart, it would be awesome!!
oh you can add cocoa powder. I'm actually working on a chocolate tart video right now!
thank you!! i still need exercise but now it looks so much better 🎉
I'm so glad!
Thank you so much for this
I feel my pastry is melting unusually quickly, within a minute or two of taking it out of the fridge it becomes too greasy and difficult to use and i have to put it back in the fridge
Im using lurpak butter with 82% fat content, would a lower fat content butter help it not melt as quick?
Thanks
it's not an issue about the butter - it's about the working speed. it's all down to experience.
你的影片實在是看起來太舒服了，不管是語氣動作或者是製作過程，真高興能看見你的影片
thanks
i have been looking for a channel like this for a long time love the content and thank you for sharing the knowledge
thanks!
Hi Hanbit. The tart shells look fantastic! I was trying to bake this (in Singapore) and I need some help, please!
Room temperature here is about 28 to 29 degrees and somehow my rolled-out 2mm flat dough does not last long for me to transfer into the perforated tart rings (it feels like I only have a minute before it gets too soft to even lift the dough off the parchment paper). I managed to make 4 hideous (but ABSOLUTELY DELICIOUS) looking tarts by patching broken pieces of soft dough here and there. The process was so painful and I’m wondering how you did it so easily and beautifully.
What is the temperature of the kitchen you were working in? Would working in an air-conditioned room of say 22 degrees help give me more time?
I’m also wondering if I will get better results by freezing the flat dough overnight first then try to fill my tart rings with the frozen dough since it is so warm here in Singapore? Appreciate help from anyone please! Thanks!! 💕
yeah well in the summer i can't get the working temp below 28C. It was 34C in Korea last month - it's super cool now so it's like 24C right now.
The only way to do it is to work quickly and use the freezer constantly so if it looks like it's melting down then put it in the freezer then take it back out. I'm afraid the speed is purely down to experience and muscle memory.
The best is to cut out the discs/strips and store them in the freezer. If you can't work quickly, then simply take a single set of disc/strip out of the freezer, line it in, then take out the next batch.
@@HanbitCho thank you!!! 💕 I will practice
I have the same problem. Mauritius is hot and humid and speed is of essence. Also my dough was too thin. The taste is superb but very fragile and the edges far from behind perfect.
This bro is so underrated I love him ❤
thanks.
I like the tips on kneading the dough with scrapper because of body temp. Good one
thanks
Of course they look professional - you are a chef. I’m not convinced mine would be as good 😅
But thanks for a very informative video ❤
okie
You sir, are a master at your craft! Amazing!
Thank you! Cheers!
Thanks chef for sharing the good idea of making tarc shell
sure.
Thank you so much, Chef! I’ve learnt a lot from you 🎉❤
Happy to hear that!
Im glad this channel exist!
thanks!
That was a very simple process.
I never had a real tart until I was 41 years old...only Pop Tarts 🙄 I wish we had more small bakeries here in Florida, but the big commercial businesses always win in America.
I'll have to try this, but first I need filling options. I hope you have videos on that.
cool!
Vielen Dank für ihre Erklärungsbedürftige Rezept Strahlen haben
hi!
Hello, I really your videos they helped me a lot as a pastry trainer and just so you know the correct term is "Fraser" in French. Anyway, thanks a lot chef
yeah thanks.
Thank you so much for this tutorial chef Hanbit! I am certainly going to try it!
Hope you enjoy!
I bought these but have not used them yet. Will have to try this recipe
Hope you enjoy
Youve given some great tips here. Thank you
Glad it was helpful!
This was so cool!! Thank you for the great tips!! I’m glad I found your channel 🤩
You're so welcome!
Thank you Chef. God Bless
Thank you too
Thank's for you video,so very utility and perfect 👏👏👏👏👏👏👏👏👏
You are welcome!
This is one of your best clips 👌
haha yep!
The bars reminded me of rolling out clay in ceramic class at collage.
haha yeah
You are amazing chef, thank you for sharing your knowledge🙏👍
My pleasure 😊
Amazing. Thank you for this!
thanks!
ill deffinitely use rhis techniques❤❤❤
cool.
Nice and concise.
thanks
Wonderful demonstration Hanbit! Thank you for teaching such great technique and the recipe too. Ray Moderski.
thanks!
I just learned so dang much from a 2 year old video, wow!
thanks!
Excellent as usual, thanks a lot for uploading!!
No worries!
Thankyou Chef , you are superman, I followed you
Thanks and welcome
Amazing!
Great Educational Tutorial.
Thank you for sharing.
Greetings from Singapore 🌷🌷🇸🇬
Edith, a happy Subscriber.
Thanks and welcome
Very thorough and informative thank you subbed
thanks.
Thank you so much for sharing your knowledge!
thanks.
Thank you Chef! I can’t wait to try.
ok!
Love all your video Chef ! Hope to attend classes in your academy someday ❤️😍
Always welcome
Rooting for you Hanbit!
Thank you!
Great video love the explanation
Glad you enjoyed it
Hi,
Can you explain how we should freeze the unused dough as in can it be frozen in tart shape or in the flattened out dough shape? How should we bake the tart if we are using it frozen? Straight from the freezer or thaw first?
Just wanna say I saw one of your videos and instantly subscribe. Very informative, professional and easy to follow. I always look in your description or comments for the extra details!
It can be frozen both in tart shape or in flattened out state - doesn't matter. You bake the tart straight from the frozen state. Take a look at this latest video
ruclips.net/video/ntoOcaJr2zE/видео.html
@@HanbitCho how should I rebake/reheat the tart if I’m following the method of baking the tart then freeze it? Do I follow the original 160C at 15 min or do I have to adjust it to compensate for the fact that it’s already baked before? I have plenty of space in my freezer so I might do that method.
I suggest that you should link all of your older tart crust video together, such as the master tart shell link you shared above, to this kind of video. I did not know you have another tart shell video with more details! I think some of your older videos do not include link to some of the newer recipe, such as I did not see your matcha drink video link in your vanilla syrup video. You should backtrack and link all of them so more people know about your great video! I’m a huge fan!
Got your chanel on my window and watched it. So interesting... I am auto subscribe ,because wanna know rest of your video.
yeah
Thanks so much, this video is just what Ive been looking for :-)
Glad it was helpful!
Perforation in the tart rings is for improving the flow of hot air, but to expose more dough surface for better water evaporation. Same reason why you use beans, water evaporates, expands and creates a bubble under the dough or in the dough, if not well mixed, where it can't escape.
Heat transfer consists of conduction, convection and radiation modes. Thermal radiation is considered one of the main processes of heat transfer occurred in the oven during baking process. According to Zheleva and Kambourva, the top surface of the product in the oven is heated mainly by radiation and only little part of the heat is transferred by convection which is less than 10%. Conduction is basically none existent from wall to dish. The dish/Shell/plate you use to cook does transfer heat by conduction, but has to be heated by to oven too.
That said, the 10% is at best. At the start of cooking it's much lower, 2-3% depending on air humidity in the kitchen. During baking water evaporates from the ingredients and convection heat goes up , at max 10%. That's why you don't open the door of your oven during cooking, to not let the steam come out, we don't care about hot air. Convection oven do improve the convection heat by 5%, by improving water evaporations of the ingredients. Also the steam is better spread and thus also a more even cooking.
Zheleva and V. Kambourova. Identification of Heat and Mass Transfer Processes in Bread during Baking. Thermal Science. 2005
hello!
Short story and right
yeah
thanks,amazing technique.
You are welcome!
This video is so helpful thank you
Glad it was helpful!
Sie machen Experte auf der Programmierung Produkten
thanks!
자세한 설명!!
유용한 팁!!
한빛 쉐프👍👍
감사합니다~
going to buy perforated shell
ok!
How do you stop the bottom separating from the sides after baking? Egg? Thanks 🙏
hmm really?
amazing...I can't wait to make this💞
Hope you like it!
i love your content, thank you for sharing
Glad you enjoy it!
Awesome content Chef 😍
great!
Hi chef! Thank you so much for your video! Im just wondering if you can clarify for me that if i want to do an egg wash on my tart, i bake it for the normal amount of time (15 mins), then let it cool...then egg wash it and then bake it again at a lower degree? May i ask why i can't just egg wash it around the half way mark during the first bake? Thank you for your insight!
yeah that's right.
This looks so professional! Quick question: For conventional/non-fan ovens, which heating elements are used for tarte shells: upper, lower or both rods?
yes both.
Great vidéos ! Thank you !
cool
Thankyou from india❤️❤️🙏
thanks!
Lovely easy recipe thanks Chef.💐 We can use for tart a p f without cake flour
Yes you can
I just mix butter and flour like for a crumble, but smash it against the mold to make a crust... the fastest and crunchiest you will ever make.
Sometimes less is more.
yep
have been waited this one for, ever/
haha nice!
Can you do fruit tart for party?Can you do dessert for party?Can you make non alcohol drinks for party.This recipe good for fruit tart.I love your channel
yeah!
ben lui , il pourrait donner des cours de cuisine en france en langue anglaise ; on y gagnerait sur les deux tableaux . bravo , c'est un chef !
thanks.
Sorry, but how to glue the base with the strips? I didn’t notice that you pressed it. Thanks for your video, it’s amazing!
thank you!
Quel beau travail parfait à quelle température on doit cuire les tartes et combien de temps Faut-il mettre des plomb pour les cuire à blanc
yep. check out the description!
I tried it and it was great!
Can you also show us how to make Paris-brest?
yeah
Fantastic! Until now I've only ever used butter, sugar and flour for the classic 3-2-1 shortcrust pastry dough.
Is the almond flour and starch partly responsible for the fact that the tart doesn't have to be baked blind?
Where can I get these perforated rings?
thanks!
Hi Sir,
Thanks for your recipe
Please can you tell me replacement of eggs
hmm not sure.
Love your style, I’m super excited to make my first perfect tart shell, thanks @HanbitCho
thanks.
can you store the shells for other days? if yes how/where
yes.
Heavenly taste!!! Very light and yet deep flavor. I used 4.5inch tart pans and they were perfect for an afternoon tea. I made more shells than filling so I stored them in the freezer. Should I thaw then assemble and bake them next time? Or can then go straight into oven? 답변 감사합니다.
yep correct!
Ханбит спасибо вам ❤
thanks.
I wish I could look at something I made and say "Look how perfect it looks"
thanks
Hope I can make them soon
yep!
Hi Chef, thanks for sharing the video. I have tried it, somehow my dough gets soft easily and i cant lift it up. What went wrong? Pls advise. Many thanks
huh? that's weird...
Thanks for clarifying about the term short crust pastry, what would you call it then?
tart crust!
great video
Thanks!
“Perforated tart rings” …say no more,I’m in 😉
lol
Hey, great great video!! Could you please share where you got the metal strips from?
u can find plastic ones on amazon
You are my favourite ❤
thanks!
Hi, Thank you for your video. Can you store in the freezer the tart shell after you have baked?
Yes you can!
perfect!
thanks!