Thank you so much for watching!! (after almost a month...! I can't believe you are still here.) Let us know how it was if you tried the tart crust😊(And I'd like to know how you enjoyed it too💛 Like what tart dessert you made and how you shared it)
I am still here because I am trying to copy you , I was always avoided pastry, now I can do it, without fear, allso I am deaf, really appreciate, the written instructions, thankyou, grandad from Australia, x
Fantastic tutorial, thanku so much. Im 64 and my mum always cut the pastry off the case with a knife 😊 that's how I was taught as a kid. Nice to see its still used ❤
Great demo and paying attention to all those details and tips which can make all the difference to success or failure. I shall give your method a try I am full of hope.
Wow! So comprehensive, thankyou so much. For years I’ve been so annoyed with myself making it too thick, I’m finally going to get it right with your help ❤
The attention to detail is incredible. Those sample, finished tart crusts look so amazingly good by themselves, I want to eat them. But I cannot help but wonder just how amazingly good they taste once filled and ready to eat. 🥰🥰🥰
What an amazing teacher, I have always enjoyed baking but blind baking was a chore. This is a easy way to make these bases. Thank you, I haven't tried it yet but I will definitely give it a go. Thank you again.
Love how clear and precise you are in your explanation. Thank you for that!!! I only have one question. Why do you butter the perforated ring before putting the dough in and NOT butter the other not-perforated forms before putting the dough in...??
Hi from Southampton UK, you are a pro.! Your a delight to watch and I love your options on different ways of baking. You have inspired me for sure. God bless. John x
Hello There! Best tutorial video I've seen on here 😃 It's very well explained in simple words and no rush whatsoever. I really appreciate the time you have spent to make this video to share with us your knowledge and expertise. Thanks and here you have another pleased subscriber 🙋🏻♀️
Great tutorial as always, thanks a lot. 1) Do you have any further tips on how to prevent shrinking and misshaping of the top of the tart? Mine always shrinks a lot on the top, I feel like I’ve tried everything. 2) Do you use fan oven or conventional? 3) Do you have any tips for reducing browning on top of the tart shell? It always get way too dark…
If you tried: 1. Ensuring the side of the dough is fit to the pan entirely 2. There is no space in the bottom corner 3. Chilling the dough to before baking 4. The dough is not too thick And still the crusts shrink a lot more than how they look like in the video, it might be due to the oven. What type of oven are you using? (Could it be a toaster oven?) I bake them with a convection setting, but it should work fine with a conventional setting as well.
Wow❤my fave chef aya is back this tart tutorial is worth to wait!love how generous u are to teach the trick & easy to follow best recipe thank u so much!god bless u & ur family ❤
You are so kind to share your knowledge so detailed and really step by step....speak softly, calm and polite those all are making me so pleased to follow enjoyly. I am watching from Indonesia, South East Asia. Thank you very much....🙏❤
I just LOVED this masterclass! So many great tips and tricks. Pastry cases are one of those things I always struggle with. Mine are always too thick and wonky looking 😂. So glad we got to see Rae enjoying a bite at the end…she is so sweet.
Yeah! How wonderful to have this non blind baking tart recipe! Appreciate your tutorials and recipe for this crust, gives me no reason why I should not bake tarts in the future 😄 thank you very much Aya ❤
Thank you for this lovely video. I thought that blind baking was baking the pastry without the filling - isn't that what you're demonstrating -- just a bit confused.
Thank you for the great video! Do you use the leftover dough to make tarte shells also? Would they be as good as the first ones or would they be overworked and have too much gluten in them? Thanks again
I've not really had any problems with regular flour for this type of dough, however I make scratch speculaas cookies and regular flour of either kind tends to fill the corners of the shallow cookie mold & doesn't fully knock out. So for that I use Wondra flour. It's a kind of granulated flour, hence the lack of lumps for gravies, but it's perfect for the cookie mold because it coats it but doesn't stick to it self in the corners. It's another piece in the flour arsenal.😊
I have been using your original recipe all the time. I use it for fruit tarts, Chocolate tarts, etc. Thanks so much for your details. Appreciate your experience and your manner of teaching 😊
Love the instructions!! I do have a question; Is the almond flour that important? So would the dough be bad if I do not use the almond flour or is there an alternative? The reason is allergy
You always have such great tips and demonstrations. It is so much appreciated, and I look forward to all your videos! With so much zucchini coming in from my garden do you have any recipes that I can use some of them up?
Wow Tart crust has always been a great challenge to me that i always avoid at all costs! But this, oh God i feel like i want to bake a tart right now!! Thank you so much!!
So simple and perfect every time.❤❤❤ You're the best for me.. 🥰 I tried your cakes and it was perfectly yummy. ❤️ I hope you can make a pistachio cake in the future. I'm sure it will be Super yummy 🤤
Thank you so much for all the wonderful tips and easy to follow instructions, such an excellent teacher. Always happy to watch your shows.❤❤❤❤👏👏👏👏👏👍👍👍👍
This was a terrific video and you had so many great tips to ensure success! Loved your straightforward approach, no unnecessary talking or loud music. Thank you so much!❤❤
Hello, I watched your excellent video again, thank you. I usually make my crust dough and roll it out before chilling. I drop it into the tin I will be using before it's cold. Then I pop the pastry-lined tin into a plastic bag and refrigerate that for 3-6 hours before baking. This way I am not handing a very cold dough while shaping and rolling it. Is there something wrong with this method?
Great tutorial, than you! I have many friends allergic to nuts. What can I substitute for the almond flour? Would finely ground flax meal work do you think?
You can alternate it with the all purpose flour, but just note that the texture gets slightly crispier and the crust shrinks slightly more due to more glutens. Make sure to chill the dough well to rest the gluten!
Hello from Türkiye! You gave all the tips for taking out the tart from the rings and trays etc. Thank you. But i really wonder to take out the baked fullied tart from the classic tart pan, how can you take out the tart without breaking from the classic tart pan(1 pcs tart pan, not 2 as you use) with making upside down? IF you can show or answer that would be great, thank you...
Ive only just found & watched your very helpful video & am keen to try it but if I want to use it for a savoury recipe can I just omit the sugar & add a small amount of salt? Thanks 😉
![กี่หมื่นฟ้า | Your Sky Series EP.1 [1/4]](http://i.ytimg.com/vi/vLGjxFL6U_I/mqdefault.jpg)
Thank you so much for watching!! (after almost a month...! I can't believe you are still here.) Let us know how it was if you tried the tart crust😊(And I'd like to know how you enjoyed it too💛 Like what tart dessert you made and how you shared it)
Think play doe ...😮
thanks for the tips, i love making pies/tart 😍
I am still here because I am trying to copy you , I was always avoided pastry, now I can do it, without fear, allso I am deaf, really appreciate, the written instructions, thankyou, grandad from Australia, x
You were wonderful! Excellently done😊 thank you , you give me hope!!!🎉
Дайте перевод рецепта на русском языке
What a good teacher! No wasting our time with cutesy nonsense. She respects her audience. I'm so glad I found this channel. Thanks so much.
Exactly
Finally an honest video! Aya pays attention to every detail, she does not hide any important information. Very nice work. Thanks for that! 💝
Yes reminded me of Catering College! Wonderful teacher...to the point....no.loud music or extended conversations.❤
Most detailed tutorial, double thumbs up! Thank you!
Glad you enjoyed it! Thanks🙌🏻😁
Fantastic tutorial, thanku so much.
Im 64 and my mum always cut the pastry off the case with a knife 😊 that's how I was taught as a kid. Nice to see its still used ❤
Agree with everyone . A great teacher. Explain very well without unnecessary words .
Great demo and paying attention to all those details and tips which can make all the difference to success or failure. I shall give your method a try I am full of hope.
Glad it was helpful! I hope it’ll be a success💪🏻
The best video about this on TH-cam! Thank you! Simply marvelous!
Wow! So comprehensive, thankyou so much. For years I’ve been so annoyed with myself making it too thick, I’m finally going to get it right with your help ❤
The attention to detail is incredible. Those sample, finished tart crusts look so amazingly good by themselves, I want to eat them. But I cannot help but wonder just how amazingly good they taste once filled and ready to eat. 🥰🥰🥰
What an amazing teacher, I have always enjoyed baking but blind baking was a chore. This is a easy way to make these bases. Thank you, I haven't tried it yet but I will definitely give it a go.
Thank you again.
Magnificent... you are a the "Tart Crust Queen"... Congrats
Love how clear and precise you are in your explanation. Thank you for that!!! I only have one question. Why do you butter the perforated ring before putting the dough in and NOT butter the other not-perforated forms before putting the dough in...??
Hi from Southampton UK, you are a pro.! Your a delight to watch and I love your options on different ways of baking. You have inspired me for sure.
God bless. John x
Hello There!
Best tutorial video I've seen on here 😃 It's very well explained in simple words and no rush whatsoever.
I really appreciate the time you have spent to make this video to share with us your knowledge and expertise.
Thanks and here you have another pleased subscriber 🙋🏻♀️
Perfection ❤ Thank you so much 🙏🏽... Is it possible to do without Almond flour for nut allergies?
Great tutorial as always, thanks a lot. 1) Do you have any further tips on how to prevent shrinking and misshaping of the top of the tart? Mine always shrinks a lot on the top, I feel like I’ve tried everything. 2) Do you use fan oven or conventional? 3) Do you have any tips for reducing browning on top of the tart shell? It always get way too dark…
If you tried:
1. Ensuring the side of the dough is fit to the pan entirely
2. There is no space in the bottom corner
3. Chilling the dough to before baking
4. The dough is not too thick
And still the crusts shrink a lot more than how they look like in the video, it might be due to the oven. What type of oven are you using? (Could it be a toaster oven?)
I bake them with a convection setting, but it should work fine with a conventional setting as well.
Wow❤my fave chef aya is back this tart tutorial is worth to wait!love how generous u are to teach the trick & easy to follow best recipe thank u so much!god bless u & ur family ❤
Thank you so much!🤗 I’m glad it was helpful!
You are so kind to share your knowledge so detailed and really step by step....speak softly, calm and polite those all are making me so pleased to follow enjoyly. I am watching from Indonesia, South East Asia. Thank you very much....🙏❤
Thank you so much for watching and give me feedback😊 I’m happy to hear it!
I just LOVED this masterclass! So many great tips and tricks. Pastry cases are one of those things I always struggle with. Mine are always too thick and wonky looking 😂. So glad we got to see Rae enjoying a bite at the end…she is so sweet.
Thank you! I hope this tutorial helps you make tarts successfully🙌🏻
Yeah! How wonderful to have this non blind baking tart recipe! Appreciate your tutorials and recipe for this crust, gives me no reason why I should not bake tarts in the future 😄 thank you very much Aya ❤
Welcome!❤️ I hope you’ll try it😊 Making tart feels much more simple without blind baking!
One of the best tutorial I have seen a clear, precise and dry speed. Thank you so much.
Thank you so much!
Самое совершенное видео по этой теме! Огромное спасибо! Некоторые нюансы ,которых я не знал , радикально облегчили выпечку корзинок! 💛💙
Great recipe, tips and tricks...made some today and it was lovely...crisp, short and buttery
Thank you for this lovely video. I thought that blind baking was baking the pastry without the filling - isn't that what you're demonstrating -- just a bit confused.
Great! Thank you so much! How many days can the dough be kept in the refrigerator?
Thank you for the great video! Do you use the leftover dough to make tarte shells also? Would they be as good as the first ones or would they be overworked and have too much gluten in them? Thanks again
I've not really had any problems with regular flour for this type of dough, however I make scratch speculaas cookies and regular flour of either kind tends to fill the corners of the shallow cookie mold & doesn't fully knock out. So for that I use Wondra flour. It's a kind of granulated flour, hence the lack of lumps for gravies, but it's perfect for the cookie mold because it coats it but doesn't stick to it self in the corners. It's another piece in the flour arsenal.😊
You are really have a skill of teaching & more than that you’re excellent baking. Thank you
I have been using your original recipe all the time. I use it for fruit tarts, Chocolate tarts, etc. Thanks so much for your details. Appreciate your experience and your manner of teaching 😊
I’m so glad!😊❤️ Thanks for using the recipe.
Love the instructions!! I do have a question; Is the almond flour that important? So would the dough be bad if I do not use the almond flour or is there an alternative? The reason is allergy
Thank you so much for this video. I would like to ask if I do not have almond flour can I use 100 % all purpose flour instead?
Best tutorial I have ever watched on TH-cam, You are amazing ..Wow!
Thank you for sharing! Your instructions are easy to understand and very useful.
Wow wow wow, so many trade secrets! I've been struggling a lot with pie crusts, this is a great encouragement to get back at it. Excellent guide ❤
Thank you very much, Aya, for perfectly representing backing tart!!! 👌Than the best I have ever seen!!!💐
Thanks for the video. Do we need to butter the tart pans before we put the doygh in? Or just sprinkle with flour? Thanks
Best tutorial on youtube - bar none! Thank you!
Wow, thank you so much!🙏🏻❤️
You always have such great tips and demonstrations. It is so much appreciated, and I look forward to all your videos! With so much zucchini coming in from my garden do you have any recipes that I can use some of them up?
Thank you😊❤️ I actually don’t have it🙏🏻 I should share one sometime. Like the chocolate cake!
So happy to watch the updated version!! I love your tart crust so much it's the first recipe I made from you ❤
Aww thank you😊❤️ I LOVE fresh fruit tart too!
Awesome video!!! Been looking for a long time for that textured rolling pin. Can’t find it on Amazon. Please help! Thanks!
Awesome tutorial... perfectly informative...thanks for sharing ur trials..
God bless you 🙏
Absolutely amazing video, Aya! That looks like such a wonderful recipe for no blind bake crusts!
Thank you 🤗
Wow
Tart crust has always been a great challenge to me that i always avoid at all costs! But this, oh God i feel like i want to bake a tart right now!! Thank you so much!!
interesting recipe. Is it possible to make dough day before and keep it chilled for 12-16 hours?
So simple and perfect every time.❤❤❤ You're the best for me.. 🥰 I tried your cakes and it was perfectly yummy. ❤️ I hope you can make a pistachio cake in the future. I'm sure it will be Super yummy 🤤
These are excellent tips and beautifully filmed. I want your rolling pin! Is there a link for one?
Thank you so much for all the wonderful tips and easy to follow instructions, such an excellent teacher. Always happy to watch your shows.❤❤❤❤👏👏👏👏👏👍👍👍👍
Thank you for sharing your knowledge with us. This is a great tutorial 🥰
I love your technique. I am enjoying watching watching you. I will definitely try.
Brilliant, simple instructions well put forward, loved it.
Loved the tutorial. Could you tell me where to get a rolling pin such as the one used here in the video? Thank you.
Perfection in motion, thank you for sharing ❤
Thank you so much!
This was a terrific video and you had so many great tips to ensure success! Loved your straightforward approach, no unnecessary talking or loud music. Thank you so much!❤❤
Glad it was helpful! Thank you!
Thank you soo much. This recipe was amazing.
I tried it ❤❤
Very well explained, thank you so much sharing ur recipe, techniques and even how to store them
You are really great at your recipes in your own way, and I love that.
Thank you🙏🏻
Hello, I watched your excellent video again, thank you. I usually make my crust dough and roll it out before chilling. I drop it into the tin I will be using before it's cold. Then I pop the pastry-lined tin into a plastic bag and refrigerate that for 3-6 hours before baking. This way I am not handing a very cold dough while shaping and rolling it. Is there something wrong with this method?
Great, as usual. You are a good teacher, paying much interest to the tricky points.Thanks.
Many thanks!!😊
not many give that amount of details, I thank you and looking forward to trying your methods
Hi thx very much for sharing
It is very educational
Your pastries casing are so beautiful
My pleasure 😊 Thank you!
Wow this is a comprehensive tutorial. I love it. Thank you so much.
WOW amazing tutorial on fine tart baking Kudos n double thumbs 👍👍
Great Tart basic, just made tart with apricots few days before, but now will try your tart basic, thank you;-)
Hope you like it!
Wonderfully detailed as always, thank you!
Glad you liked it!😊
You are excellent Aya , I learned so much ! Thank you , subscribed 😍
Thank you master chef for this brilliant tutorial. I am super excited about this lesson.
Glad you enjoyed!!
Excellent video. So clear and so easy to follow!😊 Thank you so much ❤.
Ein richtig tolles Video, schön und ohne unnötige Zeitschindung vorgetragen. Danke für den lehrreichen Vortrag ❤ Gruß aus München
Thank you for sharing your tartshells recipe!
My pleasure 😊
Incredibly detailed.. wow … thank you 🙏🏻
Welcome!🤗
I love the way you make pastries very much. I am still waiting for your Cookbook coming out. Please let us know. ❤
Brilliant tutorial best on TH-cam 10/10❤
Wow, thank you!
Thank you for listing the ingredients in cups and tablespoons !!😊
My pleasure 😊
An excellent video. Well explained and visually easy to learn from.
Dusting the unbaked dough and surface with bread flour is an interesting idea. Cheers.
Great tutorial, than you! I have many friends allergic to nuts. What can I substitute for the almond flour? Would finely ground flax meal work do you think?
You can alternate it with the all purpose flour, but just note that the texture gets slightly crispier and the crust shrinks slightly more due to more glutens. Make sure to chill the dough well to rest the gluten!
Love your roller, where did you get it?
phantastic! Finally I learnt how to do it.
Had given up on that already. Thank you❤❤❤
I'm glad you found what you needed to know!😊 Thanks for sharing.
Very nice tutorial, thanks for sharing!
LOVED THIS IDEA. I WANT MAKE THIS BUT I DONT EAT WHEAT. WHAT FLOUR WILL WORK BEST?
Hello from Türkiye! You gave all the tips for taking out the tart from the rings and trays etc. Thank you. But i really wonder to take out the baked fullied tart from the classic tart pan, how can you take out the tart without breaking from the classic tart pan(1 pcs tart pan, not 2 as you use) with making upside down? IF you can show or answer that would be great, thank you...
@PastryLivingwithAya
Thank you for great advice on pastry shells .
Anytime🤗
Great video! Do you have a link to your rolling pin?
❤❤❤❤❤❤❤❤from the best teaching videos on TH-cam 👏👏👏👍👍👍👍
Nice video with detailed tips!🙏🏾🙏🏾I feel like giving it a try because I don't make pies very often.😊
I hope you’ll like it😊 thank you!
😄👍🏾
Thank you so much for your detailed explanations. I can’t wait to try them!
Welcome!😊 hope you’ll like it!
HI!! can i use this as a pie crust as well or are they different?
Wonderful tutorial!
Aya, can this dough be made totally without egg or possibly with just the whites? Allergies.
Thank you for sharing, loved the video.
Glad you enjoyed it!
Beautiful work!
This is a very useful video tutorial..thanks Aya ❤
You're welcome😊
Thank you to give us the tricks of the craft ... now I think i'll never fail a tart crust again ( I hope) :👍👍👍
Welcome! Hope it’ll be a success🙌🏻
Amazing 🎉 but please let me know whether I can make without an egg ?
Unfortunately, you'll need eggs for this recipe.
Hai aya !!!😊
Hallo from indonesia,thankyou so much for sharing this recipe❤.
Welcome! 🤗
Ive only just found & watched your very helpful video & am keen to try it but if I want to use it for a savoury recipe can I just omit the sugar & add a small amount of salt? Thanks 😉
I recommend using my pie dough recipe for savory recipes, such as quiche. This tart crust won't taste or look the same without sugar.
Great video and dough looks so smooth
Thank you for this excellent the tutorial. I will be trying it soon. I love almonds.
Great! My pleasure😊 Me too!