How to make a perfect Tart Shell | Detailed Tart Crust instructions

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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 Masterclass | Ta...  

▶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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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado
Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (https://amzn.to/2Xq5hc9)
Silicone Mat: Silpat(https://amzn.to/3tLB1UL) or Silpat equivalent(https://amzn.to/3zcO5nf)
Perforated Silicone Mat (Mesh): https://amzn.to/3EqgwSw
Hand Blender: Braun MQ 7035X (https://amzn.to/2XsCrb4)
Stand Blender: Vitamix QuietOne (https://amzn.to/3nDPJMj)
Infrared Thermometer: https://amzn.to/39gAaSm
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/3hyiWEA
Zester: Microplane (https://amzn.to/3AitrDf)
Whisk: Matfer

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