Love it - and thanks for the cross section! :) It'd be cool to get a bit more view in the pots on the stove, e.g. at 3:40 the flame is dramatic but we don't see what the syrup looks like just before reducing.
Thanks! Will keep it in mind, right now I’m waiting for a special light to hang over my stove. That should give me a better view in the pots. But just reduce it till looks like a syrup you use for a lemonade. Keep in mind it will thicken when it cools down
Your recipes are absolutely amazing. The only thing i would like is more precise directions and procedures. Sometimes it would be nice to know, how long the poaching liquid needs to cook before it's done, or what is the heat level when you cook the pear etc. All this doesn't need to be in the video, but you can write recipes following the video either in the describtion or by a website; like how Bruno Albouze does. This will definitely lift your channel.
Thank you Anisa! You can replace it with some pear juice or maybe a pear or vanilla syrup, just be careful that it doesn’t become to sweet then. Good luck!
Hi Jules! Whenever I make a tart, the bottom always puffs up and doesn't stay flat. If I look from underneath it curve in like and upsidedown U. I even try to use my fork and make holes before baking but doesn't do much. Any tips for keeping the tart shell flat?
Sure is! I make them quite often since I’m a vegan myself. I have a delicious vegan banoffee pie video and it’s my absolute favorite! Hope you’ll like it
Making tart tomorrow. Dough and creme patisserie are done. Will continue tomorrow. But that creme pat is too good to be true... incredibly delicious!
Love the looks and must be delicious, I will my best to follow this recipe
Aways amazing! Keep it up! Lovin it
Thanks Luca! Hope you’ll like next weeks video as well
love it, gonna make soon. Please advise size of tart. Thank you very much for your recipe.
Love it - and thanks for the cross section! :)
It'd be cool to get a bit more view in the pots on the stove, e.g. at 3:40 the flame is dramatic but we don't see what the syrup looks like just before reducing.
Thanks! Will keep it in mind, right now I’m waiting for a special light to hang over my stove. That should give me a better view in the pots. But just reduce it till looks like a syrup you use for a lemonade. Keep in mind it will thicken when it cools down
Your recipes are absolutely amazing. The only thing i would like is more precise directions and procedures. Sometimes it would be nice to know, how long the poaching liquid needs to cook before it's done, or what is the heat level when you cook the pear etc. All this doesn't need to be in the video, but you can write recipes following the video either in the describtion or by a website; like how Bruno Albouze does.
This will definitely lift your channel.
Amazing 👏
Thanks!
This looks amazing! I was wondering if there was anything I could use in place of the alcohol in this recipe? Thank you! 😊
Thank you Anisa! You can replace it with some pear juice or maybe a pear or vanilla syrup, just be careful that it doesn’t become to sweet then. Good luck!
@@JulesCookingGlobal thank you so much! :)
Hey, thanks for the recipe, I definitely need to try this. 😊 May I ask what the size of the used ring is? Is it 20x2cm? 22cm? Thanks in advance!
You’re welcome! It’s 16 cm
what is the size of the tart ring? Amazing!!!
Nice!
Thanks Grace!
need this !!
Was so delicious!
@@JulesCookingGlobal do you have a link to where to buy the baking rings you use in this video ?
Hi Jules! Whenever I make a tart, the bottom always puffs up and doesn't stay flat. If I look from underneath it curve in like and upsidedown U. I even try to use my fork and make holes before baking but doesn't do much. Any tips for keeping the tart shell flat?
Always make sure that you bake straight from the fridge, this way the dough can set before it can change size
@@JulesCookingGlobal great tip! I will try next time, thank you!
Dried beans will work as well as pie weights.
Does the wine help give more flavor to the pears when cooking them? Or does it help give more flavor to the syrup you make?
Planning to make next week. BTW what song is this?
My my my, dat ziet er lekker uit 🤤
Dankjewel Cleo! Hij was heerlijk!
I started to gain weight after subscribing to your channel and started trying out… everything looks so delicious and difficult to refuse 😉
Hahaha legend!
👏👏👏👏👏👏
Will try this weekend, thanks!
(BTW the background music is annoying)
Is it possible for you to bake vegan tarts and cakes :-)
Sure is! I make them quite often since I’m a vegan myself. I have a delicious vegan banoffee pie video and it’s my absolute favorite! Hope you’ll like it
@@JulesCookingGlobal Thank you :-)