How to make a perfect Tart Shell | Detailed Tart Crust instructions
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- เผยแพร่เมื่อ 17 ส.ค. 2021
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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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#tartshell #tartcrust #조한빛 #슈가레인
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❣️
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!
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!
Can’t wait to try this method of making tart shells! I’ve always wanted to know how these were done. Thanks for sharing 🙏❤️
no probs!
@@HanbitChohi! What is the cake flour 170g, that you wrote in recipe under the video?
Love how calmly you explain and give all the tips and tricks chef!
Thanks!
Love the way you explain the whole procedure! Thank you for sharing your knowledge 🥰🥰
Glad it was helpful!
Bought the perforated air mat and it made a world of difference! best purchase for my tart shell game!!!
nice!
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 ?
Chef Hanbit! You must be aware how many people want to know how to make a tart shell, as professional as possible! You are so wonderful to share your knowledge with us! Thank-you! And I am sure, -you have make many other people grateful to you too!
cool
Your work is perfect as you give proper explanation. Love it
Thank you so much 😀
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!
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 so much for this tutorial chef Hanbit! I am certainly going to try it!
Hope you enjoy!
This was so cool!! Thank you for the great tips!! I’m glad I found your channel 🤩
You're so welcome!
Thank you for sharing this amazing recipe, that’s fantastic ❤
thanks.
I love how you work, so hygienic.
Thank you! 😊
Thank you Chef! I can’t wait to try.
ok!
You sir, are a master at your craft! Amazing!
Thank you! Cheers!
You are amazing chef, thank you for sharing your knowledge🙏👍
My pleasure 😊
Excellent as usual, thanks a lot for uploading!!
No worries!
One of the best video I have ever watched. All the instructions is clear and the technique is good 👍👍👍
Glad you liked it
Enjoyed the explanation of the two different methods and the demo.
thanks
Thank you for such nice detailed recipe. You are really amazing
My pleasure 😊
Thank you so much, Chef! I’ve learnt a lot from you 🎉❤
Happy to hear that!
Amazing. Thank you for this!
thanks!
자세한 설명!!
유용한 팁!!
한빛 쉐프👍👍
감사합니다~
Thank you for re-uploading the videos Chef.
Best of luck 👍
Thank you too
Thank you so much for sharing your knowledge!
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!
Thanks chef for sharing the good idea of making tarc shell
sure.
Thank You Hanbit Cho. I have found my new instructor! -Daniel
Great job!
Thank you for a good easy to follow video without a bunch of “entertaining” fluff. Subscribed.
thanks
Youve given some great tips here. Thank you
Glad it was helpful!
amazing...I can't wait to make this💞
Hope you like it!
This is one of your best clips 👌
haha yep!
i love your content, thank you for sharing
Glad you enjoy it!
Thank you Chef. God Bless
Thank you too
Exactly what i was looking for🌴
Thank you!
Thank's for you video,so very utility and perfect 👏👏👏👏👏👏👏👏👏
You are welcome!
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
This video is so helpful thank you
Glad it was helpful!
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"
Very thorough and informative thank you subbed
thanks.
You have a very pleasing conversational skill.
thanks
I Look Forward to more Informative Videos🎉
thanks!
Love all your video Chef ! Hope to attend classes in your academy someday ❤️😍
Always welcome
Im glad this channel exist!
thanks!
Great video love the explanation
Glad you enjoyed it
ill deffinitely use rhis techniques❤❤❤
cool.
Awesome content Chef 😍
great!
Thanks so much, this video is just what Ive been looking for :-)
Glad it was helpful!
thanks,amazing technique.
You are welcome!
Rooting for you Hanbit!
Thank you!
Great vidéos ! Thank you !
cool
You give good explanation is great
thanks.
Nice and concise.
thanks
Wonderful demonstration Hanbit! Thank you for teaching such great technique and the recipe too. Ray Moderski.
thanks!
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!
have been waited this one for, ever/
haha nice!
fan tas tique chef ! un grand merci.
yep!
Thank you Chef Hanbit! That was an informative video! New subscriber here! ❤️ I aspire to be a pastry chef too like you!
Welcome!
Thankyou Chef , you are superman, I followed you
Thanks and welcome
Lovely easy recipe thanks Chef.💐 We can use for tart a p f without cake flour
Yes you can
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.
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
A perfect Tart Shell is without animal cruelty :)
perfect!
thanks!
Hello Chef! I’ve made your recipe for baked chocolate tart. Absolutely amazing! Loved the fact that leftovers tasted just as good the next day.
Technical question about tart ring and prep. I need to make about 6-7 tarts for Christmas gatherings throughout a few weeks. I want to prepare the tart dough as you mention in your masterclass. But I’m uncertain at what stage do you freeze them. Am I understanding correctly:
Make dough
Chill
Roll out to 2-3 m
Cut out with the tart ring and cut strips
Take the circle out from the ring
Freeze circles (16cm) and strips between parchment paper till further use
Before baking, assemble the softened tart dough as per your video instructions
Is this right?
Thank you so much 😊😇
great! you've got it right. you don't have to freezer the circles and strips between parchment paper. you can just freeze it in an air tight container.
@@HanbitCho hurray!!! Thank you 🙏. Freezing the larger uncut sheets was problems since my freezer is small 😂. I’m glad to you suggested this hack 👍👍🙏. Thank you again ✨
Thank you Chef Hanbit 🤗 for sharing your experiences generously. I have a question ; if i adapt this recipe to shortcrust pastry, what should I do? And can’t wait for any Pavlova recipe 🤍
oh that's a different recipe!
thank youuu!!!
thank you!
Gente q maravilhoso amei ele
thanks!
Since I have seen your wonderful videos, ordered the tart rings and can’t wait to try your berry tarts.
Is it possible to freeze the shells? If yes, before baking or after?
Thanks
yeah you can do that.
Amazing!
Great Educational Tutorial.
Thank you for sharing.
Greetings from Singapore 🌷🌷🇸🇬
Edith, a happy Subscriber.
Thanks and welcome
Vielen Dank für ihre Erklärungsbedürftige Rezept Strahlen haben
hi!
I like the tips on kneading the dough with scrapper because of body temp. Good one
thanks
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
th-cam.com/video/ntoOcaJr2zE/w-d-xo.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!
❤ Much respect!
thanks
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!
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!
Love your style, I’m super excited to make my first perfect tart shell, thanks @HanbitCho
thanks.
Hope I can make them soon
yep!
Thankyouu chefffff
You are most welcome
Ханбит спасибо вам ❤
thanks.
Love your videos, so well presented and easy to follow. Just one question, in my country we can not buy "cake flour" at the store. Would I be better off using all purpose flour, high grade flour or self raising flour?
Use all purpose!
Hello. Thank you so much for sharing this video.
I made tart shells before but never used corn starch and almond flour. What is the role of these flours in the dough? Thank you
good! it makes them taste better.
great video
Thanks!
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.
Amazing ! What about the tart shells for pies that need to bake for a long time like apple pies ? Do you need to cook them in advance too?
up to you!
This bro is so underrated I love him ❤
thanks.
Thank you Hanbit for taking the time to share the useful recipe and tips! I’d like to ask if you have a favourite brand of the perforated tart rings that you would recommend?
I used Korean ones!
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!
Thank you Chef Hanbit!
I have a question. Is making tart shell without wheat flour is possible?
Love your videos!
I guess so. the recipe would be different though. not sure...
hey hanbit! love your videos!! I have a question, after baking it was crunchy, but how do I keep it crunchy until the next day? or how do I store it? and up to how many days?
it will go soggy after a while.
Hi Chef, I have tried baking the tart shells ( in fact 7 times) but I could not get the doneness of those shown in yr finished product. I followed exactly the timing used and the recipe but they don’t seemed to be baked enough ie very pale looking. I had to raise the temperature to 175*C and baked for at least 25 minutes to get it to a decent doneness. I am aware that our ovens are different but I do use an oven thermometer to monitor the temperature inside. Just wondering if I am missing something. I like the look of your tart shells.
oh you just need to bake longer if it looks pale! well, we use different ovens and you need to adjust for that.
Chef, I followed your recipe & instruction and it came out amazing! :D
Do you have the recipe for chocolate version tart shell?
oh I'm going to upload a chocolate tart later!
@@HanbitCho Thank you chef! 😄
This was a really great video 🤩🤩 I tried this recipe, I can follow the steps easily… However, I did have trouble getting the tart shells out of the ring. I already greased the tart ring but it’s still stuck to the ring. Is there another problem that caused this?
yeah i think the tart dough was the problem. i've written down the possible issues in the description.
Always thankful and impressed with your videos! I am struggling with a cream cheese pastry crust, to find a baking form where the shell comes out clean and perfect! It is such an elastic type of dough, the ring doesn't work. Any suggestions?
hmm not sure...
I was wondering if there is anything needed to "glue" or join the side strips to the base to seal them together when forming the tart? What keeps the sides and base from separating? Or do they join together naturally in the baking process?
nope just follow the video.
Love your videos!
Already liked and subscribed and already bought tartelet rings and perfo mat to try this weekend!
I tried reading in past comments but I don’t see my question: do you use fan assisted or static oven for cooking the shells?
Thank you
thanks!
Hi! Could you explain why are you adding corn starch, what difference does it make? We don't really use it here and it's hard to find in stores, I wonder if it's worth the effort.
it just lightens up the texture. you don't really need it.
@@HanbitCho Thank you!