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

★Online Classes★ For more online classes please visit: https://hanbitcho.com/course/ 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 | Tart Cr...   ▶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. --------------------------------------------------- ★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 ★SUBSCRIBE to my Channel★    / @hanbitcho   ★Online Classes★ For more online classes please visit: https://sugarlane.kr/english ★Instagram★   / sugarlane.korea   ★슈가레인 베이킹 스튜디오 수강 문의★ https://blog.naver.com/oasis8jd #tartshell #tartcrust #조한빛 #슈가레인