I don't know if I already said it,but here it is: thanks to you,my crust dough has gotten wayyy better and I was able to solve some issues (like having the crust way too thick). I also taught my mother in law some of your tricks. She was stunned that she never thought of them before (like poking the dough with a fork on the bottom or poking the edges). We do poke some types of doughs but there's this one recipe we use on Easter that she never thought of poking the bottom. Thank you
I like the recipe. The pastry tear easily if you are a beginner. But after doing it for 1000 tart shell, your muscle memory increase and it becomes a challenge to NOT TEAR THE PASTRY which then develops into a wonderful addiction of tart making business. Now I'm saving money to purchase tart mould press, which can reduce production time and increase tart quantities. So thank you. I rate ⭐⭐⭐⭐⭐. Recommended for serious business minds.
Thank you!! Totally, practices make perfection ;) It takes time but no rush, we are all here for a long game, to gain a real skills ;) I don't have the machine but that is a huge time saver for a business owner for sure! Thank you for such a positive feedback
I can’t believe how much I learned from you in just a few minutes. What an incredible video. I can’t begin to thank you enough. I’m deeply grateful for all the time and effort you put into creating your content to help people like me. This video has given me so much confidence that I feel pastry is no longer one of the dark arts! 🙏💕
Basically, you are AMAZING! I love the detail you go into about the various options, in particular how & why they work. Nobody else does that. You rock!
Wow! I have been baking pastry for many years and have to say that this tutorial is just about perfect. I like your rolling out technique and remind others not to roll back and forth - just one way. I have gained a few tips here. Thank you.
Thank you for putting up the ingredients it just shows you are not selfish like some others who want us to go to their website and your recipe is fantastic and so well explained
I think these “ selfish” people are trying to make a living about of their craft and live as RUclips patisserie teachers . There is nothing wrong with that . We should just be grateful that they are sharing their secrets with us . 😮
Im a culinary student and stuck at home and wants tarts. I have watched your pastry cream and this recipe. Glad I found your channel. I hope you make more desserts and pastry contents.
This recipe was incredible and all your tips made it so easy! Thank you so much! I had been scouring the internet for something like this to make these tarts and this video and your recipe on instagram was a awesome. Thank you!!!
Hi, i just tried your recipe. It's my 1st trying it & It's great I love it. I made the tart crust plain (without filling, cos i want to know the result). It's crunchie and crumbled. And for the leftovers crust, i make as cookies for my nephew (with animal cookies cutter).
so manny fantastic tips , thank you , I've been making pastry for more than 40 years but learned so many new things from this video , much appreciated.
Just made this pastry for my Christmas mince pies - it was perfect. I had just a little pastry left (not enough to freeze, too much to throw away 😉) so I made some little biscuits (cookies) sprinkled them with cinnamon sugar, they were very nice indeed with a cuppa 👍🏻
Thank you so much for this amazing tutorial. I have been struggling to make pastry using butter and egg, unable to achieve a dough that didn’t stick to my rolling pin or my table (or me!). I have always been told that I can’t make pastry because I have warm hands. You explained so clearly and demonstrated immaculately. Using my bread scraper has changed my pastry life. I made Tarte au citron tonight for the first time. It was amazing. I baked blind without ceramic beans! Thank you again
hey i really liked your video, it helps me alot since i wanna begin a tart business,but i wanna ask how many small tarts could i make out of this recepie?
I've got the same questions and I barely remember now even though I made lots of times lol ...I think it is between 40-50 2.5 inch tartlets BUT I will give you an accurate info when I make it next time. Sorry!
I have searched for pie crust recipe and yours is the very BEST! May I ask some questions: 1) What is strong flour that you dust before rolling out? Is it bread flour or high gluten? 2) Why not wait for pie crust to be slight given and roll out instead of pushing it while it it is so hard? I meant not let it melt but slight given. #) I presume you can refrigerate or freeze the raw tart ? Thank you for being so detailed and covered all the specifics!
Thank you so much! 😊 I appreciate you watch my video and give me such a sweet feedback! 1. YES! it is bread flour (and yes they contains more glutens) 2. I'm sorry I am not 100% sure by the meaning "given" but the reason I pushed the dough gently at the beginning is to make sure that the dough is not going to crack with pressures. When you roll our your dough when it is still chilled and hard, it cracks. So to just "wake it up" and soften a little bit, I give gentle taps to soften all around until it is ready to be rolled out. 3. Yes, you can store the dough both in a fridge and freezer. When you are not going to use within 1-2 days, I recommend to move in a freezer to keep the freshness. Hope that helps!
I have been making pies and galettesfor the last year and am now moving into tarts. This was incredibly helpful. These crusts are all so fine and delicate. I can't wait to try this out next weekend!
Amazing and you explained it beautifully for a new baker like Mr. Thank you, going to try soon. My question is should there be a blind bake for something like lemon tart?
Hi Aya, Wow this video is packed full of amazing tips! So informative. These tart cases look beautifully delicate and perfectly uniform, you have amazing skills! I can't wait to try!
You teach just like I do with my pastry students ! Your technique is really good and goes along with traditional French baking .! Great job ! Chef John Rutherford
Hi, great recipe, thank you !! I will try it next week-end ❤ If I may: It is called "sabLage", with "L", as "sable" means sand. "saBRage", with BR, also exists as a word, the root "saBRe" means sword. "Sabrage" is something some people do when the open the champagne bottle with a sword There, I could teach you someing back😊😊 Greatings from France
Thanks for sharing it Yuni!! I'm so glad it was successful :) If you'd like, share the photo on Instagram by tagging or DMing me so that I can share ;)
Hello! Thank you! You can just use the same amount of all purpose flour instead. But the texture will change slightly, it will lose some flakiness and it tend to shrink or wind a little bit more.
Hi Aya, thank you so much for sharing this recipe!!! I have a question. Some recipes call for creaming the butter and sugar first, but you mix the butter and dry ingredients first. What's the main difference? And how does it affect the final product? Thank you!
A great question! They are both common but different methods. For this method I used specifically, the intention is to coat flour with butter all around to create barriers of oils so that flour is not going to directly soak up liquids too much once they are added in the end; in this case, eggs. That's because flours create "gluten" once it combines with liquids which is necessary for pastry making but by reducing the amount, it creates more flaky, sable-like texture. You can feel in your month that by using the creaming method, it does not have the same flaky texture and gluten is slightly stronger. I hope that makes sense!
This was absolutely the best video I could have imagined. Every second was packed with really important info. So well put together that I am going to make some. Ive worked at fancy bakeries and they always look so delicious. It will be a nice treat for my family and friends. I think i will try aluminum cans cut into rings for mini tarts
So today I made Nutella Biscuits (very famous here in Italy) and the dough is very similar to yours. But I didn't have almond flour and I added rice flour and brown sugar instead of white sugar. They came out so so good! And thanks to you,because I remembered your advices and as soon as I can,I'll buy the things you said are needed in order to make perfect tarts.
Oh wow!! I'd never tried using rice flour and brown sugar instead of almond flour and powdered sugar. I'm surprised it came out so good! Thanks for sharing ;) I should try. Btw, stay safe and we are praying for all the folks in Italy!!
@@PastryLivingwithAya Thank you very much,God bless you and your family! Definitely try with rice flour (on the package it was specified it was for making cookies and sweets btw) and brown sugar instead of white one. If I had a teaspoon of honey,I would have added that too,I was told it's much much better. Thank you again for your advices and stay safe too!
ruclips.net/video/-0vcYzRFr6Y/видео.html this is the recipe I followed for Nutella Biscuits and instead of 50 grams of almond or hazelnuts flour,I added the 50 grams of rice flour.
Thanks for a very good tutorial. I was going to ask if the crust is crunchy or melt in the mouth but I can see that it is crunchy when you snapped one of them at the end of the video. I’ll try your recipe soon.
hello! thank you for this concise recipe! may i know how big the small perforated tart rings are? how many do you recommend i purchase? also, how many tarts does the dough recipe in this video yield? thank you!
You can substitute same amount of all purpose flour for almond flour. But just to let you know, the texture will change! And it tends to shrink slightly more with more gluten.
Wow! This was my first time watching You and I did subscribe. I really like how You gave so many options to fix these tart crusts?! Anyway, I did give You a like and subscribed too. Thank You, for sharing all of these things and Your talents too. 😊👍🏼
You are very welcome and thank You too. I saw the comment below mine but did not read Your reply. Where can I get your recipe for this dough. I think that You told Us the ingredients but maybe not? Thank You anyway. 😊👍🏼
Thank you so much for showing us how to make your pastry, where do you buy your rings with the little holes in it and the special silicon mesh Mat. Once again thank you so much for showing us. Can’t wait to your tutorial.🥰
This is Absolutely Stunning! You are the Real Deal. I wish i could really from you in a classroom atmosphere or something. I would love to be as good as you!! Thank You So Very Much Ma'am!! Amazing Class!!
I will definitely let you know once I try it out! Aquafaba is just the bean water from a can of chickpeas or Lima beans. High in proteins and used in vegan baking n cooking as an egg sub. 3 T = 1 egg white. Most popular is making vegan meringues. Whip chick pea water for 15 mins in a stand mixer to stiff peaks!! It’s awesome. 👍
@@SooperToober It really depends on what you are making. For this pastry, you don't need an egg replacer. There are recipes with flour, sugar, coconut oil/vegan butter. otherwise, you can use, half a mashed banana, 1/4 cup of apple sauce, 1/4 cup of aquafaba whipped, chia or flax egg, or commercial egg replacer. hope this helps.
These are beautiful! I'm not a professional baker or anything and I don't bake really often but this video makes me want to order the perforated rings and the silicone mesh as well lol
Thank you for sharing your secrets. This video was a TOTAL EYE-OPENER. Invaluable tips. I didn't get the type of non-stick flour you were using to work the dough. Could you please LMK? Thanks a bunch!
@@PastryLivingwithAya ur english is really good, i can barely notice ur japanese accent. i went to japan for academic exchange and im quite familiar with japanese accent. even some top uni students have a strong accent, so that's why i think your pronunciation is really great already! PS: your crust looks so perfect and it's very satisfying to watch haha
1)May i know what is the strong flour spread on the table while moulding the tart ? Bread flour ? 2)can i make the tart in advance to store ? Can store for how long? Thank you for the nice video n your lovely sharing..i enjoy them v much 😊
Which one was your favorite look?? :) Feel free to ask in case you have a question!
Well done you make it look so simple
Hi.....How many hours to keep in fridge?
Wht can we use instead of eggs..???
Pls can u write the name of the flour for dusting on t rolling pin.tq
Please write down the ingredients and measurements in description
I don't know if I already said it,but here it is: thanks to you,my crust dough has gotten wayyy better and I was able to solve some issues (like having the crust way too thick). I also taught my mother in law some of your tricks. She was stunned that she never thought of them before (like poking the dough with a fork on the bottom or poking the edges). We do poke some types of doughs but there's this one recipe we use on Easter that she never thought of poking the bottom. Thank you
I like the recipe. The pastry tear easily if you are a beginner. But after doing it for 1000 tart shell, your muscle memory increase and it becomes a challenge to NOT TEAR THE PASTRY which then develops into a wonderful addiction of tart making business. Now I'm saving money to purchase tart mould press, which can reduce production time and increase tart quantities. So thank you. I rate ⭐⭐⭐⭐⭐. Recommended for serious business minds.
Thank you!! Totally, practices make perfection ;) It takes time but no rush, we are all here for a long game, to gain a real skills ;) I don't have the machine but that is a huge time saver for a business owner for sure! Thank you for such a positive feedback
Can u make a tutorial on how to remove the mold/rings? Thanks! LOVED this video!
Yeah, I just ruined ALL MY WORK trying to remove my tarts.😢😫😭😭
You butter the ever loving s*it out of them beforehand.
My just come right off once they cool
I can’t believe how much I learned from you in just a few minutes. What an incredible video. I can’t begin to thank you enough. I’m deeply grateful for all the time and effort you put into creating your content to help people like me. This video has given me so much confidence that I feel pastry is no longer one of the dark arts! 🙏💕
Basically, you are AMAZING! I love the detail you go into about the various options, in particular how & why they work. Nobody else does that. You rock!
Thanks
Omg i've tried this recipe and is amazing, the tarts looks stunning, really crunchy and so so good! Thank you very much for sharing it with us!
Can you share the recipe? I mean wth the measurement
Love to have your pastry recipe and the quantity❤
Wow! I have been baking pastry for many years and have to say that this tutorial is just about perfect. I like your rolling out technique and remind others not to roll back and forth - just one way. I have gained a few tips here. Thank you.
Thank you so much!!🤗🤗 I'm so glad! Thanks for sharing such a positive feedback🙏
@@PastryLivingwithAya No problem, Aya. You know what you are doing.
@@oldproji Thank you :)
Thank you for putting up the ingredients it just shows you are not selfish like some others who want us to go to their website and your recipe is fantastic and so well explained
I think these “ selfish” people are trying to make a living about of their craft and live as RUclips patisserie teachers . There is nothing wrong with that . We should just be grateful that they are sharing their secrets with us . 😮
Agreed. I never like to click on unknown sites for safety reasons.
I really love how you explain the reasons behind your choices, but without rambling. Excellent video
Thank you so much!
Can’t wait to make this for quiche! I love quiche but never made one. Now I will. Thanks so much for this excellent video. Well done!
I never made quiche with sweet tart crust. You might want to try pie dough instead as traditional ones but let me know if it worked if you ever tried!
Im a culinary student and stuck at home and wants tarts. I have watched your pastry cream and this recipe. Glad I found your channel. I hope you make more desserts and pastry contents.
Aww thank you so much!!! Glad you found my channel! I'll continue making more pastry contents :)
This recipe was incredible and all your tips made it so easy! Thank you so much! I had been scouring the internet for something like this to make these tarts and this video and your recipe on instagram was a awesome. Thank you!!!
Glad you found what you were looking for! :) Thank you for taking time to comment🙏
First time i watched you and i subscribed, it seems so easy and not complicated for the home baker like me. Love it! 😊
@@Angie-ns9pm , gmt,bm,rm.
Where's the recipe? I need measurements please.
@@sueannmarie2909here too. Where is the recipe? Need the measurements
Thank you for showing us how to bake thin crusted tarts! Stay blessed.
My pleasure!!
Best you Tube I've ever seen. You explain perfectly, concisely and you sound terrific. Thank you! I learned what I was doing wrong.
Aww thank you so much!! I'm so glad it solved your problem✨✨
I made your tart crust recipe, and I love it. My tart crust was light and toastie. Your instructions are easy to follow. Thank you so much.
Hi, i just tried your recipe. It's my 1st trying it & It's great I love it. I made the tart crust plain (without filling, cos i want to know the result). It's crunchie and crumbled. And for the leftovers crust, i make as cookies for my nephew (with animal cookies cutter).
Aww I love that!! I love making cookies with them too :) I'm so glad it worked great!
so manny fantastic tips , thank you , I've been making pastry for more than 40 years but learned so many new things from this video , much appreciated.
I’m so glad! Welcome😊
Your video was so helpful! I just finished making a tart shell using your recipe and tips and it came out beautifully. I can’t thank you enough!
Omg thank you for Sharing that!! I love it💕💕
Just made this pastry for my Christmas mince pies - it was perfect. I had just a little pastry left (not enough to freeze, too much to throw away 😉) so I made some little biscuits (cookies) sprinkled them with cinnamon sugar, they were very nice indeed with a cuppa 👍🏻
Fantastic tips- and so detailed! I love how you provided so many different options depending on what tools we might already have 😁
Thank you so much🤗💓 I believe in starting from what we have! ;)
Have just used your recipe and tequniques to make a batch!!! IM SOOOOOO HAPPY! They have worked perfectly! THANK YOU SO MUCH FOR SHARING! 💕
I’m so glad!!😊 Thank you for sharing it.
Thank you so much for this amazing tutorial. I have been struggling to make pastry using butter and egg, unable to achieve a dough that didn’t stick to my rolling pin or my table (or me!). I have always been told that I can’t make pastry because I have warm hands. You explained so clearly and demonstrated immaculately. Using my bread scraper has changed my pastry life.
I made Tarte au citron tonight for the first time. It was amazing. I baked blind without ceramic beans!
Thank you again
Loved the video....excellent tips n tricks .....such finesse...
hey i really liked your video, it helps me alot since i wanna begin a tart business,but i wanna ask how many small tarts could i make out of this recepie?
I've got the same questions and I barely remember now even though I made lots of times lol ...I think it is between 40-50 2.5 inch tartlets BUT I will give you an accurate info when I make it next time. Sorry!
@@PastryLivingwithAya Thankyouuu for ur answer :)
@@vanessahartono2150 You are welcome! :)
I loved that niche- I would definitely go to a tart shop!
I have searched for pie crust recipe and yours is the very BEST! May I ask some questions: 1) What is strong flour that you dust before rolling out? Is it bread flour or high gluten? 2) Why not wait for pie crust to be slight given and roll out instead of pushing it while it it is so hard? I meant not let it melt but slight given. #) I presume you can refrigerate or freeze the raw tart ? Thank you for being so detailed and covered all the specifics!
Thank you so much! 😊 I appreciate you watch my video and give me such a sweet feedback!
1. YES! it is bread flour (and yes they contains more glutens)
2. I'm sorry I am not 100% sure by the meaning "given" but the reason I pushed the dough gently at the beginning is to make sure that the dough is not going to crack with pressures. When you roll our your dough when it is still chilled and hard, it cracks. So to just "wake it up" and soften a little bit, I give gentle taps to soften all around until it is ready to be rolled out.
3. Yes, you can store the dough both in a fridge and freezer. When you are not going to use within 1-2 days, I recommend to move in a freezer to keep the freshness.
Hope that helps!
I have been making pies and galettesfor the last year and am now moving into tarts. This was incredibly helpful. These crusts are all so fine and delicate. I can't wait to try this out next weekend!
AMAZING tutorial. Thank you so much. Question: is it possible to exchange almond flour with all purpose flour?
Hi Aya, amazing recipe I made cheese tarts with them. Just wanted to know, how would you freeze unused tart shells? Unbaked or baked?
Amazing and you explained it beautifully for a new baker like Mr. Thank you, going to try soon. My question is should there be a blind bake for something like lemon tart?
Hi Aya, Wow this video is packed full of amazing tips! So informative. These tart cases look beautifully delicate and perfectly uniform, you have amazing skills! I can't wait to try!
This video is amazing! . All necessary techniques and explanations are revealed ! Thank you ! Keep up your excellent work.
Thank you so much!!
I’m so happy I found you teaching us how to make tart pastry💝📝
Aww thank you!
This recipe IS amazing ! Thank you so much. I use it and every time it's a hit.❤
You teach just like I do with my pastry students !
Your technique is really good and goes along with traditional French baking .!
Great job !
Chef John Rutherford
The best Tart crust recipe... I followed this recipe until now... Thank you... 👍👍👍
I think every tart was beautiful. But my favourite one was the ring mould with the sides with design
Me too, that looks most professional!
Awesome guidance n tips. Thumbs up! Looking forward to your next video. Thank you for sharing.
Thank you!🙏🏻
Finally a decent tart recipe and I'm actually craving for a good custard tart with fruits
Hmm yum! This crust taste SO good with them! ;)
I love this recipe, mistakenly i lost my sugar cookies recipe so in urgent i used this and taa daa its magic for sure
Thank you so much for explaining what the tool does and what it is called!♡ you saved me so much time!
Aww thank you so much for sharing the warm feedback!🤗💖
Nice, thanks for the tips. I just wanted to see how you unmould because i always breal it from the traditional mold.
Hi, great recipe, thank you !!
I will try it next week-end ❤
If I may:
It is called "sabLage", with "L", as "sable" means sand. "saBRage", with BR, also exists as a word, the root "saBRe" means sword. "Sabrage" is something some people do when the open the champagne bottle with a sword
There, I could teach you someing back😊😊
Greatings from France
Love that! Thank you :)
the best and most comprehensive video on tart crusts! thanks so much!
Aww thank you!!
Thank you so much for the tips and recipie.it looks perfect.keep up the good work
Thank you! :)
thanks for sharing and i like the fact that you listed the ingredients below which is super helpful and kind
Of course😊
Made this yesterday. Amazing! The crust is thin and crunchy, perfect for my fruit tart .Thank u so much for sharing the recipe 🤗
Thanks for sharing it Yuni!! I'm so glad it was successful :) If you'd like, share the photo on Instagram by tagging or DMing me so that I can share ;)
How much time did you leave it in the mold in the fridge before baking it please 🙏
Sounds wonderful. How are they best stored - and then how long do they last?
hi really liked your video want to ask a question is almond flour compulsory to add what if we want too make nut free tarts
Hello! Thank you! You can just use the same amount of all purpose flour instead. But the texture will change slightly, it will lose some flakiness and it tend to shrink or wind a little bit more.
Excellent tutorial! Thanks for sharing your expertise. wish i could taste the pastry .....yummmm
Hi Aya, thank you so much for sharing this recipe!!! I have a question. Some recipes call for creaming the butter and sugar first, but you mix the butter and dry ingredients first. What's the main difference? And how does it affect the final product? Thank you!
A great question! They are both common but different methods. For this method I used specifically, the intention is to coat flour with butter all around to create barriers of oils so that flour is not going to directly soak up liquids too much once they are added in the end; in this case, eggs. That's because flours create "gluten" once it combines with liquids which is necessary for pastry making but by reducing the amount, it creates more flaky, sable-like texture. You can feel in your month that by using the creaming method, it does not have the same flaky texture and gluten is slightly stronger. I hope that makes sense!
this recipe is truly amazing ive done it over 5 times and i love it
This was absolutely the best video I could have imagined. Every second was packed with really important info. So well put together that I am going to make some. Ive worked at fancy bakeries and they always look so delicious. It will be a nice treat for my family and friends. I think i will try aluminum cans cut into rings for mini tarts
Thank you for those tips you gave.
So today I made Nutella Biscuits (very famous here in Italy) and the dough is very similar to yours. But I didn't have almond flour and I added rice flour and brown sugar instead of white sugar. They came out so so good! And thanks to you,because I remembered your advices and as soon as I can,I'll buy the things you said are needed in order to make perfect tarts.
Oh wow!! I'd never tried using rice flour and brown sugar instead of almond flour and powdered sugar. I'm surprised it came out so good! Thanks for sharing ;) I should try. Btw, stay safe and we are praying for all the folks in Italy!!
@@PastryLivingwithAya Thank you very much,God bless you and your family!
Definitely try with rice flour (on the package it was specified it was for making cookies and sweets btw) and brown sugar instead of white one. If I had a teaspoon of honey,I would have added that too,I was told it's much much better.
Thank you again for your advices and stay safe too!
ruclips.net/video/-0vcYzRFr6Y/видео.html this is the recipe I followed for Nutella Biscuits and instead of 50 grams of almond or hazelnuts flour,I added the 50 grams of rice flour.
@@SimonaShine U
I am Glad to have found your channel. Thank you so much!
Aww I'm glad you found me!!! Thank you.
Can we make the crust in advance? What is the best way to store the crust to keep its crunchy texture?
Thanks for a very good tutorial. I was going to ask if the crust is crunchy or melt in the mouth but I can see that it is crunchy when you snapped one of them at the end of the video. I’ll try your recipe soon.
Yes, it is definitely not melty, more crunchy but not too hard, and slightly crumbly/flaky...! ;)
They look so beautiful !!!
Thank you!!
hello! thank you for this concise recipe! may i know how big the small perforated tart rings are? how many do you recommend i purchase? also, how many tarts does the dough recipe in this video yield? thank you!
What if I don't have almond flour and it's really expensive as well, can I change it for more all purpose flour? If so how much?
You can substitute same amount of all purpose flour for almond flour. But just to let you know, the texture will change! And it tends to shrink slightly more with more gluten.
@@SimonWoodburyForget it will shrink cause of gluten (shrink on the mold). It will look really weird
@@SimonWoodburyForget okay. To make it simpler to understand, it's going to be ugly. Lol.
You could try and let us know the result you get.
@@SimonWoodburyForget Can I ask you a question? If you already have a good recipe why are you asking for another?
Excellent thank you. I have made with almond flour before but not combo. Can’t wait to try.
Great, can't wait for you to try! :)
Wow! This was my first time watching You and I did subscribe. I really like how You gave so many options to fix these tart crusts?! Anyway, I did give You a like and subscribed too.
Thank You, for sharing all of these things and Your talents too. 😊👍🏼
MANY thanks!! Thank you so much for subscribing and I can't wait to share much more with you!
You are very welcome and thank You too. I saw the comment below mine but did not read Your reply. Where can I get your recipe for this dough. I think that You told Us the ingredients but maybe not? Thank You anyway. 😊👍🏼
@@dalainebloom4505 Check out the description box under the video. It's all listed there. Let me know if you couldn't find it.
I did find it. Thank You.
@@dalainebloom4505 You are welcome!
Thank you! wonderful recipe. For allergy purpose can 50gr almond flower be replaced with flour?
hi, may i know what flour u used for the dusting?
I used strong flour(bread flour) because it observes the least into the dough. This time, I used King Arthurs' brand but others work just fine!
These turned out amazing! I ordered a few de Beyer perforated tart rings to try next now! Thank you!
This is such a great tutorial- very thourough
Thank you! :)
Thank you so much for showing us how to make your pastry, where do you buy your rings with the little holes in it and the special silicon mesh Mat. Once again thank you so much for showing us. Can’t wait to your tutorial.🥰
I'm glad it was helpful! I listed links of some products in the description box although it might not be the exact same size.
Thank you for such a detail tutorial 💖
Thank YOU for sharing the feedback!
I am going to make this it look delicious
Hope you'll enjoy!
This is Absolutely Stunning! You are the Real Deal. I wish i could really from you in a classroom atmosphere or something. I would love to be as good as you!!
Thank You So Very Much Ma'am!!
Amazing Class!!
Thank you so much🥰 I’m so glad it was helpful!!
Absolutely the best recipe EVER!!! Thanks Aya! I love the tart crust so much!
Aww thanks! I'm glad you liked the recipe!
I made this crust last week and it works really well. Do you have a savoury version?
Thank you for this great video, they all look delicious! I have a question, you don't have to butter the tart pans?
Thank you! Yes, you don't need to :)
Muchas gracias por compartir... Maravilloso y buena idea 😊👏👏👏🫶
Hi Aya. New subscriber here! I love all the mould esp the one with the design coz I have them. I will diffinetely try yours.
Thank you for subscribing! Share the result then! ;)
My opinion: best channel ever! Please make more videos!
Aww thank you so so much!
thank you for this recipe 🥰 I’m just wondering if i can freeze leftover dough for the next time?
Yes you can! :)
I tried this recipe it’s like wow
Thnq soooooo much
Where can I find the recipe for the dough. Thank you for letting me know
Check out the description box below the video!
today i tried this recipe, it was totally tasty easy instructions and delicious thank you for sharing
I'm so glad!! Thank you for sharing it🙏
thanks so much for all the tips. I will try the vegan version of this! :-)
Thank you for watching! I've never tried the vegan version, so I'm not so sure if it works but let me know how it turned out ;)
Could you pleeez share your vegan subs!! Are you using Aquafaba for the egg or egg replacer (like EnerG ?) thx
@@SooperToober I'm not so familiar with vegan ingredients to be honest!! I've never used that one but let me know if that worked.
I will definitely let you know once I try it out! Aquafaba is just the bean water from a can of chickpeas or Lima beans. High in proteins and used in vegan baking n cooking as an egg sub. 3 T = 1 egg white. Most popular is making vegan meringues. Whip chick pea water for 15 mins in a stand mixer to stiff peaks!! It’s awesome. 👍
@@SooperToober It really depends on what you are making. For this pastry, you don't need an egg replacer. There are recipes with flour, sugar, coconut oil/vegan butter. otherwise, you can use, half a mashed banana, 1/4 cup of apple sauce, 1/4 cup of aquafaba whipped, chia or flax egg, or commercial egg replacer. hope this helps.
Thanks I am about to make these today. Wonderful help. Thanks again
My pleasure!
I'm fastinggg 😭
These are beautiful! I'm not a professional baker or anything and I don't bake really often but this video makes me want to order the perforated rings and the silicone mesh as well lol
This is great. Thanks so much for sharing 😊 The cases look so perfect 🥰
My pleasure! Thank YOU! :)
Thank you for sharing your secrets. This video was a TOTAL EYE-OPENER. Invaluable tips. I didn't get the type of non-stick flour you were using to work the dough. Could you please LMK? Thanks a bunch!
Is it okay to just omit the almond flour. No nuts for me!
You can use cake or all purpose flour instead.
@@PastryLivingwithAya hi.. a quick check.. so i can replace 50gm of almond flour to either cake or all purpose flour?
It is so professional. Thank you very much for this video.
When you break that perfect pie crust my feeling was hurt 😱
Haha😁😁
Love the video! If i may check, what type flour did you use for the dusting when rolling out the dough?
I will watch it again when I have all the ingredients 😘
Thanks! :)
Hi thank u how long shelf life does this pastry have baked but unfilled???
im so curious abt her ethnicity, she has such a unique accent. sometimes i hear japanese, sometimes singaporean, but both are very light accent.
I'm Japanese but many people actually tell me I have French accent also Lol Still working on the pronunciation!
@@PastryLivingwithAya ur english is really good, i can barely notice ur japanese accent. i went to japan for academic exchange and im quite familiar with japanese accent. even some top uni students have a strong accent, so that's why i think your pronunciation is really great already!
PS: your crust looks so perfect and it's very satisfying to watch haha
@@imperiakwan3220 Aww thank you so much! I was definitely one of them back then :) Or still I am in my opinion! Thank you though❤︎
What a beautiful job you did on all these. Thank you very much!
You are so beautiful and cute,looks like my daughter in law.❤❤❤❤
Thanks ume! :)
Tnx for sharing your tarts recipe,its so amazings.God bless
Thank you!
1)May i know what is the strong flour spread on the table while moulding the tart ? Bread flour ?
2)can i make the tart in advance to store ? Can store for how long?
Thank you for the nice video n your lovely sharing..i enjoy them v much 😊
I am on a binge enjoying your tutorials ❤
The best video on our crust! ❤️❤️❤️
This recipe was amazing, I absolutely love all your recipes, tha I you for sharing.
So glad! Thank you for watching and trying it!