Foolproof Tart Shell Masterclass | Tart Crust | Most detailed video on youtube
★Online Classes★
For more online classes please visit:
0:00 Intro
1:23 Tart ring vs. Tart pan
2:27 Tart Crust definition
3:17 Dough Methodology
4:08 Ingredients
4:35 Making the Dough
7:29 Preparing the pan/ring
8:29 Lining the perforated tart ring
10:35 Lining the regular tart pan
12:45 Results
Making a good tart crust is key to making a good tart. If you don’t have a good basket, then whatever you put inside would just fall out! If you are having trouble with tart getting stuck in the perforated ring, then read till the end.
BTW, I will upload how to make a “PIE CRUST” in another video!
Lemon Meringue Tart:
Blueberry Tart:
Raspberry Tart:
Pecan Tart:
Almond Cream:
*This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
▶Tart Crust◀
Yield: 1 tart crust of 16cm diameter (2cm height) To be honest, if you scrape the leftovers and roll them out, you can get more than 1 tart shell.
Unsalted Butter (room temp) 100g
Salt a pinch
Powdered Sugar 72g
Almond Powder 20g
Corn Starch 30g
Eggs (room temp)36g
Cake Flour 170g
① Beat the room temp. butter lightly (add in salt).
② Sift in powdered sugar, almond powder and corn starch. Beat lightly.
③ Add the room temp. 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.
⑦ For regular tart pan: Cut it out into one big disc
For perforated tart ring: Cut it out into strips/discs
⑧ For regular tart pan: Line the tart pan. Prick the bottom. Place a sheet of parchment paper and then pie weights.
For perforated tart ring: Line the ring. Place it on a perforated mat.
⑨ For regular tart pan: Bake at 170℃ for 10mins, take the pie weights out, then bake for another 5 mins. (160℃ for 2mm)
For perforated tart ring: Bake at 170℃ for 15mins. (160℃ for 2mm)
▶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!
▶Tart shell getting stuck in the perforated rings◀
I had this issue when I started out baking and got so so frustrated. In the end, I finally found out the solution(s). The tart shell is meant to shrink slightly so that it can come off the ring. There are several tips, and you need to follow all of them.
1. Do not beat the dough and incorporate a lot of air – I mentioned in the video that you shouldn’t incorporate much air. The tart shell will expand and get stuck.
2. Rest the dough in the fridge for 1~2hrs.
3. Work fast so that the strip/disc dough doesn’t get stuck inside the holes. The holes are meant to help you, but in this case it’s making things worse.
4. Use my recipe – I have cornstarch in the recipe and it’s meant to help.
5. If the above doesn’t help then bake it for 2~3mins longer than usual – there is a turning point during the baking process where the tart shell starts to shrink and if you bake it too short, it will not go past the turning point.
6. If all the above doesn’t help, then just give it a break and stay away from perforated rings until your overall baking skills improve.
▶Egg wash◀
Mix heavy cream and egg yolk at a ratio of 1:4. Mix them well and strain it before use. Once the tart shell has cooled down completely, then brush them evenly. Bake it at 160℃ for 10mins. If you are baking almond cream for the tart, then brush the egg wash followed by filling it in with the almond cream – essentially you are baking the egg wash and almond cream at the same time. In this case, just bake the almond cream at whichever setting you decided.
---------------------------------------------------
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
★Instagram★
★Online Classes★
For more online classes please visit:
#tartshell #tartcrust #pie
The BEST Fruit Tart Recipe
You will LOVE my fruit tart recipe!!! Few things are more delicious than a classic fresh fruit tart; creamy custard filling surrounded by a crisp sweet pastry shell and lots of beautiful fruits. You’ll enjoy the play of textures and refreshing taste. You can make giant versions to feed a whole group or make mini fruit tarts for individual servings.
Full Recipe:
Tart Rings:
Perforated baking mat:
This recipe is one of my FAVORITE fruit desserts. I used to treat myself to them at the local French bakery, but I gotta say my homemade version is even better! I have ALL the tips and trick on how to make these in the blog link above so go ahead and bookmark it! These tarts are a great way to use all that amazing spring fruit coming into the market.
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:
Mini Fruit Tarts - Vanilla Custard w/ Berries
Hey everyone! I know summer is almost over but that doesn't mean you still can't enjoy these delicious vanilla custard fruit tarts. Hope ya'll enjoy!! xx
Recipe:
- 24 frozen tart shells
- 2 cups milk
- 2 tbsp vanilla bean paste
- 6 egg yolks
- 3/4 cups white sugar
- 3 tbsp cornstarch
- 1/2 tsp salt
- 3/4 cups + 2 tbsp butter
- berries and mint for topping
Music: Happiness & Sunny from bensound.com
As always, thanks for watching & if you decide to recreate any of my recipes or DIY's, then hashtag the picture with #SharonBeMakinStuff on Twitter/Instagram because I would love to see it!!
Cheers,
Sharon ♡
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
STAY CONNECTED:
➪ INSTAGRAM:
➪ TWITTER:
➪ FACEBOOK:
Easy Mini Fruit Tarts Recipe By BakeLikeAPro
Easy Mini Fruit Tarts Recipe By BakeLikeAPro
★► Please Subscribe ★★►
This is a 3 part video series.
This is VIDEO 3 OF 3.
In this recipe, we assemble our fruit tarts using the sweet pastry dough and our French pastry cream, which we made in videos 1 and 2. I use fresh strawberries, blueberries and raspberries and we cover them with my apricot glaze, which you can make at home by following my recipe, which you can find below.
★► Easy Sweet Dough Recipe:
★►
★► Easy Pastry Cream Recipe:
★►
★► Easy Apricot Glaze Recipe:
★►
#recipe #pie #baking
Mini fruit tarts with puff pastry ????#youtubeshorts #food #viral #shorts
Mini fruit tarts with puff pastry ????#youtubeshorts #food #viral #shorts
@Kulinarius.kitchen
Instructions:
Make custard according to packet instructions
Take frozen puff pastry cut squares
Bake in preheated oven 180C
For 20 minutes
Let rest t cool completely
Pipe cold custard in it
Tip with your favourite fruits
Melt 2 tbs strawberry jam ifor 10 seconds in microwave and brush on tarts
The BEST Fruit Tarts!
Print the recipe here:
Ingredients
For the Crust:
3/4 pound (340g) unsalted butter, softened
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
3 cups all-purpose flour
For the Cream:
2 cups milk
4 tablespoons cornstarch
3/4 cup granulated sugar
a pinch of salt
4 egg yolks
1/4 cup heavy whipping cream
2 teaspoons pure vanilla extract
2 tablespoons unsalted butter
The Fruits and Topping:
assorted berries
kiwi
your favorite fresh fruit
The glaze: 2 tablespoons apricot jam plus 1/4 cup water
Tart Pans
Instructions
Make the crust:
Beat the butter, sugar, and vanilla on high speed until fluffy. In a mixing bowl combine the flour with the salt and whisk it together. Add the flour to the butter mixture in a few batches and beat on low speed until incorporated and until a dough has formed.
Transfer the dough to a lightly floured work surface and pinch off tennis ball-sized pieces and press the dough into the tart pans. (See Video)
Place the tart pans into a baking tray and chill in the freezer at least 30 minutes.
Make the Pastry Cream:
Add the milk, salt, and half the sugar to a sauce pan. Heat until scalding hot.
Combine the yolks, remaining sugar, cornstarch, and cream to a bowl and whisk together. Add the hot milk to the egg mixture and whisk together.
Transfer the mixture back into the pot and cook over medium-low heat until it comes to a boil and thickens.
Remove from heat and add the butter and vanilla extract. Whisk together until incorporated and pass it through a strainer into a bowl. Cover with plastic wrap and chill.
Preheat the oven to 350 °F, 180 °C.
Piece the tarts with a fork (see video) and bake on the center rack for 10-15 minutes. Carefully remove them from the oven and pierce them once again with a fork to release the steam and so that they settle. Bake for an additional 15 minutes or until slightky golden.
Allow them to cool completely and carefully remove them from the tart pans.
Fill a large pastry bag that has been fitted with a star decorating tip with the pastry cream.
Fill the shortbread crusts with pastry cream. Arrange the fruits over the cream.
Make the apricot glaze by combining the jam with the water in a small saucepan. Whisk together. Cook it until the glaze is smooth.
Brush the tops of the fruit with the apricot glaze and serve.
Kali Orexi.
Notes
Make-Ahead Freezer Instructions: The pastry cream can be made a day or two ahead of time and refrigerated until ready to use.
The crust can be assembled in the tart pans and stored in the freezer up to 2 months. Once it is frozen wrap the pan with plastic so that they do not absorb freezer odors.
The crust can also be baked a day ahead and removed from the tart pans. STore them in an airtight container at room temperature until ready to assemble.
Once the fruit tarts are assembled they should be served immediately.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!