HOW TO MAKE A PERFECT TART CRUST FROM SCRATCH | WATCH THIS BEFORE YOU BAKE THEM
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- čas přidán 13. 07. 2024
- HOW TO MAKE A PERFECT TART CRUST FROM SCRATCH | WATCH THIS BEFORE YOU BAKE THEM // Step-by-step tutorial on how to make the perfect tart crust for your sweet pastries.
Have you ever had issues with the tart crust but haven’t figured out why??
You are not alone! Everybody faces these issues at some point. That is why I made this tutorial, explaining the most common problems most people face and giving my tips to solve them so that you can bake a perfect crust next time.
I’ll share the favorite sweet pastry crust recipe you can use for all kinds of pastries, including all the tips and tricks I know to make it look so clean and perfect, just like you see on social media ;)
Watch this before you bake them next time, and let me know how it turned out for you.
If you have any other questions, feel free to drop them in the comment section below!
🌟INGREDIENTS FOR THE TART CRUST:
• All-purpose flour: 350g (12.3 oz)
• Almond flour: 50g (1.8 oz)
• Powdered sugar: 150g (5.3 oz)
• Salt: a few pinch
• Unsalted butter: 180g (6.3 oz)
• Egg: 70g (2.5 oz)
BAKE AT 350F / 175 C for 10-20 mins, depending on the size, until they are golden brown.
(For commercial ovens, bake at about 325F / 162C)
📖 Get the printable recipe from my blog!:
pastryliving.com/a-perfect-ta...
🌟LINKS TO WHERE YOU CAN GET THE BAKING TOOLS FROM:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
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🌟WATCH OTHER TUTORIALS!:
[HOW TO MAKE FRENCH BUTTERCREAM]
• BEST FRENCH BUTTERCREA...
[HOW TO MAKE VANILLA BUTTER CAKE]
• HOW TO MAKE SUPER MOIS...
[2 TYPES of LEMON CURD | SHINY or CREAMY? (And 10 ways to enjoy them!)]
• 2 TYPES OF LEMON CURD ...
[HOW TO MAKE PERFECT ITALIAN MERINGUE | 5 IMPORTANT TIPS!]
• 5 IMPORTANT TIPS TO MA...
[LET’S MAKE APPLE TART! | WHAT I LOVE TO BAKE AT HOME]
• APPLE TART RECIPE | st...
[HOW TO MAKE PERFECT CORAL TUILES]
• HOW TO MAKE PERFECT CO...
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#tartcrustrecipe #tartrecipe #tartcrust #pastrycrust #pastrychef #pastrychefmom #bakingtutorials #bakingtips #pastrydoughrecipe #tartfromscratch - Jak na to + styl
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Which one was your favorite look?? :) Feel free to ask in case you have a question!
Well done you make it look so simple
Hi.....How many hours to keep in fridge?
Wht can we use instead of eggs..???
Pls can u write the name of the flour for dusting on t rolling pin.tq
Please write down the ingredients and measurements in description
Basically, you are AMAZING! I love the detail you go into about the various options, in particular how & why they work. Nobody else does that. You rock!
I don't know if I already said it,but here it is: thanks to you,my crust dough has gotten wayyy better and I was able to solve some issues (like having the crust way too thick). I also taught my mother in law some of your tricks. She was stunned that she never thought of them before (like poking the dough with a fork on the bottom or poking the edges). We do poke some types of doughs but there's this one recipe we use on Easter that she never thought of poking the bottom. Thank you
I have been making pies and galettesfor the last year and am now moving into tarts. This was incredibly helpful. These crusts are all so fine and delicate. I can't wait to try this out next weekend!
Your video was so helpful! I just finished making a tart shell using your recipe and tips and it came out beautifully. I can’t thank you enough!
Omg thank you for Sharing that!! I love it💕💕
Thank you so much for this amazing tutorial. I have been struggling to make pastry using butter and egg, unable to achieve a dough that didn’t stick to my rolling pin or my table (or me!). I have always been told that I can’t make pastry because I have warm hands. You explained so clearly and demonstrated immaculately. Using my bread scraper has changed my pastry life.
I made Tarte au citron tonight for the first time. It was amazing. I baked blind without ceramic beans!
Thank you again
Thank you so much for the tips and recipie.it looks perfect.keep up the good work
Thank you! :)
the best and most comprehensive video on tart crusts! thanks so much!
Aww thank you!!
Best you Tube I've ever seen. You explain perfectly, concisely and you sound terrific. Thank you! I learned what I was doing wrong.
Aww thank you so much!! I'm so glad it solved your problem✨✨
Fantastic tips- and so detailed! I love how you provided so many different options depending on what tools we might already have 😁
Thank you so much🤗💓 I believe in starting from what we have! ;)
I’m so happy I found you teaching us how to make tart pastry💝📝
Aww thank you!
this recipe is truly amazing ive done it over 5 times and i love it
Wonderful, thanks for explaining everything in an uncomplicated manner.
Omg i've tried this recipe and is amazing, the tarts looks stunning, really crunchy and so so good! Thank you very much for sharing it with us!
Can you share the recipe? I mean wth the measurement
Love to have your pastry recipe and the quantity❤
Hi Aya, Wow this video is packed full of amazing tips! So informative. These tart cases look beautifully delicate and perfectly uniform, you have amazing skills! I can't wait to try!
I can’t believe how much I learned from you in just a few minutes. What an incredible video. I can’t begin to thank you enough. I’m deeply grateful for all the time and effort you put into creating your content to help people like me. This video has given me so much confidence that I feel pastry is no longer one of the dark arts! 🙏💕
I LOVE them all.thank you so much for excellent teaching.
Aww thank you! I'm glad it was helpful to you.
Thank you so much for explaining what the tool does and what it is called!♡ you saved me so much time!
Aww thank you so much for sharing the warm feedback!🤗💖
I think every tart was beautiful. But my favourite one was the ring mould with the sides with design
Me too, that looks most professional!
Thank you for the amazing recipes and even better explanations!
I thank you so very much for sharing all that knowledge!! I made two 9" tarts, my very first time, no blind baking (I was sooo scared..!!) and they came out BEAUTIFUL and thin and gorgeous:) Thank you Aya:) A kiss to the little boss:)
Aww that's amazing!😆 Great job!!! I'm so glad to hear it💗
Can’t wait to make this for quiche! I love quiche but never made one. Now I will. Thanks so much for this excellent video. Well done!
I never made quiche with sweet tart crust. You might want to try pie dough instead as traditional ones but let me know if it worked if you ever tried!
Thank you for putting up the ingredients it just shows you are not selfish like some others who want us to go to their website and your recipe is fantastic and so well explained
I think these “ selfish” people are trying to make a living about of their craft and live as CZcams patisserie teachers . There is nothing wrong with that . We should just be grateful that they are sharing their secrets with us . 😮
Agreed. I never like to click on unknown sites for safety reasons.
Amazing video with clear details and helpful tips. Thank you for sharing!
I really love how you explain the reasons behind your choices, but without rambling. Excellent video
Thank you so much!
This was absolutely the best video I could have imagined. Every second was packed with really important info. So well put together that I am going to make some. Ive worked at fancy bakeries and they always look so delicious. It will be a nice treat for my family and friends. I think i will try aluminum cans cut into rings for mini tarts
Thank you for those tips you gave.
Thank you for such a detail tutorial 💖
Thank YOU for sharing the feedback!
I baked them today and these were lit🔥 everyone in my family enjoyed it
What a beautiful job you did on all these. Thank you very much!
This recipe was incredible and all your tips made it so easy! Thank you so much! I had been scouring the internet for something like this to make these tarts and this video and your recipe on instagram was a awesome. Thank you!!!
Glad you found what you were looking for! :) Thank you for taking time to comment🙏
First time i watched you and i subscribed, it seems so easy and not complicated for the home baker like me. Love it! 😊
@@Angie-ns9pm , gmt,bm,rm.
Where's the recipe? I need measurements please.
@@sueannmarie2909here too. Where is the recipe? Need the measurements
I am Glad to have found your channel. Thank you so much!
Aww I'm glad you found me!!! Thank you.
Can we make the crust in advance? What is the best way to store the crust to keep its crunchy texture?
It's the best recipe ever. Thank you for the best tutorial. This is so helpful. 💗💗💗
I'm glad! Thank you for sharing it ;)
Really excellent tutorial with so many tips. You are so generous to show all your techniques. Love the metric measurements as I'm in Australia. Thank you so much. 👏👏👏💖
They look so beautiful !!!
Thank you!!
Made this yesterday. Amazing! The crust is thin and crunchy, perfect for my fruit tart .Thank u so much for sharing the recipe 🤗
Thanks for sharing it Yuni!! I'm so glad it was successful :) If you'd like, share the photo on Instagram by tagging or DMing me so that I can share ;)
How much time did you leave it in the mold in the fridge before baking it please 🙏
just made dad tart for his bday with your pastry cream n tart crust recipes, both him nd i LOVED IT! tysm :,)
It is so professional. Thank you very much for this video.
You teach just like I do with my pastry students !
Your technique is really good and goes along with traditional French baking .!
Great job !
Chef John Rutherford
This is such a great tutorial- very thourough
Thank you! :)
so manny fantastic tips , thank you , I've been making pastry for more than 40 years but learned so many new things from this video , much appreciated.
I’m so glad! Welcome😊
What a great class. You are definitely an artist. I look forward to watching and learning more from you!
Aww thank you so much!🙏🤗💗 Welcome!!
Can u make a tutorial on how to remove the mold/rings? Thanks! LOVED this video!
Yeah, I just ruined ALL MY WORK trying to remove my tarts.😢😫😭😭
You butter the ever loving s*it out of them beforehand.
My just come right off once they cool
Wow! This was my first time watching You and I did subscribe. I really like how You gave so many options to fix these tart crusts?! Anyway, I did give You a like and subscribed too.
Thank You, for sharing all of these things and Your talents too. 😊👍🏼
MANY thanks!! Thank you so much for subscribing and I can't wait to share much more with you!
You are very welcome and thank You too. I saw the comment below mine but did not read Your reply. Where can I get your recipe for this dough. I think that You told Us the ingredients but maybe not? Thank You anyway. 😊👍🏼
@@dalainebloom4505 Check out the description box under the video. It's all listed there. Let me know if you couldn't find it.
I did find it. Thank You.
@@dalainebloom4505 You are welcome!
Thank you...great demonstration, presentation, explanation, systematic, focused
No words to describe . This recipe and the demo was just out of this world ♥️. Thank you so much 🙏🌹
Aww thank you🥰
Absolutely the best recipe EVER!!! Thanks Aya! I love the tart crust so much!
Aww thanks! I'm glad you liked the recipe!
Hi, i just tried your recipe. It's my 1st trying it & It's great I love it. I made the tart crust plain (without filling, cos i want to know the result). It's crunchie and crumbled. And for the leftovers crust, i make as cookies for my nephew (with animal cookies cutter).
Aww I love that!! I love making cookies with them too :) I'm so glad it worked great!
I like the enthusiasm and the clean, beautiful look of your bakes. I am currently working to make my baking look more precise and beautiful and this was a good reference. Thank you.
Thank you! I'm glad you found me, I hope to keep providing useful tips for you! ;)
Thank you for sharing & teaching. Made the tarts shells & the recipe of your pastry cream. Amazing. It was a success. ☺️
This is great. Thanks so much for sharing 😊 The cases look so perfect 🥰
My pleasure! Thank YOU! :)
Finally a decent tart recipe and I'm actually craving for a good custard tart with fruits
Hmm yum! This crust taste SO good with them! ;)
So elegant and precise; a pleasure to watch. Thank you!
Thank you so much!🙏💛
Thanks for sharing this wonderful and easy recipe...It's exactly what I've been looking for.
Great! I'm glad to know!
Hi Aya. New subscriber here! I love all the mould esp the one with the design coz I have them. I will diffinetely try yours.
Thank you for subscribing! Share the result then! ;)
Hi, great recipe, thank you !!
I will try it next week-end ❤
If I may:
It is called "sabLage", with "L", as "sable" means sand. "saBRage", with BR, also exists as a word, the root "saBRe" means sword. "Sabrage" is something some people do when the open the champagne bottle with a sword
There, I could teach you someing back😊😊
Greatings from France
Love that! Thank you :)
Truly amazing instructions!!! Thank you!!
Thank you so much for sharing and clear explanation for the tips, wonderful 💜💕
My pleasure! Thank you for your feedback🙏
Hi Aya, amazing recipe I made cheese tarts with them. Just wanted to know, how would you freeze unused tart shells? Unbaked or baked?
I'm fastinggg 😭
Awesome video, I learned so much! Thank you for sharing this!
Beautiful work chef. I learned a lot watching this!!!! Thank you.
Thank you so much for your feedback!☺🙏
Thank you for this great video, they all look delicious! I have a question, you don't have to butter the tart pans?
Thank you! Yes, you don't need to :)
Thank you for showing us how to bake thin crusted tarts! Stay blessed.
My pleasure!!
Wow! I have been baking pastry for many years and have to say that this tutorial is just about perfect. I like your rolling out technique and remind others not to roll back and forth - just one way. I have gained a few tips here. Thank you.
Thank you so much!!🤗🤗 I'm so glad! Thanks for sharing such a positive feedback🙏
@@PastryLivingwithAya No problem, Aya. You know what you are doing.
@@oldproji Thank you :)
thanks so much for all the tips. I will try the vegan version of this! :-)
Thank you for watching! I've never tried the vegan version, so I'm not so sure if it works but let me know how it turned out ;)
Could you pleeez share your vegan subs!! Are you using Aquafaba for the egg or egg replacer (like EnerG ?) thx
@@SooperToober I'm not so familiar with vegan ingredients to be honest!! I've never used that one but let me know if that worked.
I will definitely let you know once I try it out! Aquafaba is just the bean water from a can of chickpeas or Lima beans. High in proteins and used in vegan baking n cooking as an egg sub. 3 T = 1 egg white. Most popular is making vegan meringues. Whip chick pea water for 15 mins in a stand mixer to stiff peaks!! It’s awesome. 👍
@@SooperToober It really depends on what you are making. For this pastry, you don't need an egg replacer. There are recipes with flour, sugar, coconut oil/vegan butter. otherwise, you can use, half a mashed banana, 1/4 cup of apple sauce, 1/4 cup of aquafaba whipped, chia or flax egg, or commercial egg replacer. hope this helps.
When you break that perfect pie crust my feeling was hurt 😱
Haha😁😁
Excellent details that you shared, not skipping over anything. .
Thank you, Aya! Fabulous tutoring 🥰
I will watch it again when I have all the ingredients 😘
Thanks! :)
hi really liked your video want to ask a question is almond flour compulsory to add what if we want too make nut free tarts
Hello! Thank you! You can just use the same amount of all purpose flour instead. But the texture will change slightly, it will lose some flakiness and it tend to shrink or wind a little bit more.
Perfect result, perfect video tutorial too. Congrats :)
Thanks YT recommendation
These are beautiful! I'm not a professional baker or anything and I don't bake really often but this video makes me want to order the perforated rings and the silicone mesh as well lol
hey i really liked your video, it helps me alot since i wanna begin a tart business,but i wanna ask how many small tarts could i make out of this recepie?
I've got the same questions and I barely remember now even though I made lots of times lol ...I think it is between 40-50 2.5 inch tartlets BUT I will give you an accurate info when I make it next time. Sorry!
@@PastryLivingwithAya Thankyouuu for ur answer :)
@@vanessahartono2150 You are welcome! :)
I loved that niche- I would definitely go to a tart shop!
Hi Aya, thank you so much for sharing this recipe!!! I have a question. Some recipes call for creaming the butter and sugar first, but you mix the butter and dry ingredients first. What's the main difference? And how does it affect the final product? Thank you!
A great question! They are both common but different methods. For this method I used specifically, the intention is to coat flour with butter all around to create barriers of oils so that flour is not going to directly soak up liquids too much once they are added in the end; in this case, eggs. That's because flours create "gluten" once it combines with liquids which is necessary for pastry making but by reducing the amount, it creates more flaky, sable-like texture. You can feel in your month that by using the creaming method, it does not have the same flaky texture and gluten is slightly stronger. I hope that makes sense!
I love watching your channel... your enthusiasm is greatly appreciated... thank you for your recipe and looking forward to more...
Thank you Nat! I appreciate so much🙏
The best Tart crust recipe... I followed this recipe until now... Thank you... 👍👍👍
hi, may i know what flour u used for the dusting?
I used strong flour(bread flour) because it observes the least into the dough. This time, I used King Arthurs' brand but others work just fine!
What if I don't have almond flour and it's really expensive as well, can I change it for more all purpose flour? If so how much?
You can substitute same amount of all purpose flour for almond flour. But just to let you know, the texture will change! And it tends to shrink slightly more with more gluten.
@@SimonWoodburyForget it will shrink cause of gluten (shrink on the mold). It will look really weird
@@SimonWoodburyForget okay. To make it simpler to understand, it's going to be ugly. Lol.
You could try and let us know the result you get.
@@SimonWoodburyForget Can I ask you a question? If you already have a good recipe why are you asking for another?
Thank you so much for sharing🙏🙏This was so educational😊can’t wait to try it!
Thank YOU for sharing it and yes, share the result with me! ;)
OMG awesome tutorial! So glad I found your channel!
Thank you, I'm glad you found me too!
im so curious abt her ethnicity, she has such a unique accent. sometimes i hear japanese, sometimes singaporean, but both are very light accent.
I'm Japanese but many people actually tell me I have French accent also Lol Still working on the pronunciation!
@@PastryLivingwithAya ur english is really good, i can barely notice ur japanese accent. i went to japan for academic exchange and im quite familiar with japanese accent. even some top uni students have a strong accent, so that's why i think your pronunciation is really great already!
PS: your crust looks so perfect and it's very satisfying to watch haha
@@imperiakwan3220 Aww thank you so much! I was definitely one of them back then :) Or still I am in my opinion! Thank you though❤︎
Where can I find the recipe for the dough. Thank you for letting me know
Check out the description box below the video!
thank God i found you. You have the best explanation when it comes to fonçage :)
The best sweet pastry video! Thanks a lot for this detailed one.
Thank you so much!🙏🏻
Is it okay to just omit the almond flour. No nuts for me!
You can use cake or all purpose flour instead.
@@PastryLivingwithAya hi.. a quick check.. so i can replace 50gm of almond flour to either cake or all purpose flour?
You are so beautiful and cute,looks like my daughter in law.❤❤❤❤
Thanks ume! :)
Thank you so much for this lesson!
My pleasure!
This is such a great tutorial! It takes so much time for filming and editing! Liked and subscribed!
Perfect 😍⭐⭐⭐⭐⭐
Thank you so much for sharing 👍
thanks for sharing and i like the fact that you listed the ingredients below which is super helpful and kind
Of course😊
I like the recipe. The pastry tear easily if you are a beginner. But after doing it for 1000 tart shell, your muscle memory increase and it becomes a challenge to NOT TEAR THE PASTRY which then develops into a wonderful addiction of tart making business. Now I'm saving money to purchase tart mould press, which can reduce production time and increase tart quantities. So thank you. I rate ⭐⭐⭐⭐⭐. Recommended for serious business minds.
Thank you!! Totally, practices make perfection ;) It takes time but no rush, we are all here for a long game, to gain a real skills ;) I don't have the machine but that is a huge time saver for a business owner for sure! Thank you for such a positive feedback
Thank you very much,this recipe is wonderful and made it easy,be blessed
Have just used your recipe and tequniques to make a batch!!! IM SOOOOOO HAPPY! They have worked perfectly! THANK YOU SO MUCH FOR SHARING! 💕
I’m so glad!!😊 Thank you for sharing it.
Excellent presentation and content and so easy to follow. Thank you very much
Thanks I am about to make these today. Wonderful help. Thanks again
My pleasure!
This was wonderful. Thank you!
My pleasure!
Very well presented.. nice sharing 👍👍
Thank you so much for the video. It was very helpful!
Glad it was helpful!
Muchas gracias por compartir... Maravilloso y buena idea 😊👏👏👏🫶
They're perfect!