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Explore Foolproof Tart Shell Masterclass | Tart Crust | Most detailed video on youtube with 1,005,446 views, 31,089 likes, and 1,687 comments. Experience the impact of this video content that has captured audience attention.

★Online Classes★ For more online classes please visit: https://hanbitcho.com/course/ 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: https://youtu.be/d-ye7OgexvY Blueberry Tart: https://youtu.be/HfCxPVr6rH4 Raspberry Tart: https://youtu.be/Ft8ESzgcJH8 Pecan Tart: https://youtu.be/H5Al1hZU0Mg Almond Cream: https://youtu.be/dRyNKJ62YWs *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: https://amzn.to/3hyiWEA ▶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 (https://amzn.to/3hSMblB) Silicone Mat: Silpat(https://amzn.to/3CApmLt) or Silpat equivalent(https://amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat Hand Blender: Braun MQ 7035X (https://amzn.to/3nWy3Mj) Stand Blender: Vitamix QuietOne (https://amzn.to/3nTtBxK) Infrared Thermometer: https://amzn.to/3hW52fS 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: https://amzn.to/3zwAHu4 Zester: Microplane (https://amzn.to/3EGD9Ck) Whisk: Matfer ★Instagram★ https://instagram.com/sugarlane.korea ★Online Classes★ For more online classes please visit: https://sugarlane.kr/english #tartshell #tartcrust #pie

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