Have you ever tried a crunchy tart before, a tart that’s full of custard and berries? How tasty that is!
I have to say that making tart shell is easy but making a tasty and crunchy tart might be difficult, that’s why we’re trying different recipes and ingredients to make a tart’s lovers’ tart.
Do you know that the ingredients in making tart shell is very simple, just flour, sugar,salt,baking powder,butter and milk?
The ingredients might be simple, learning the technique took a period of time to learn, I’m not making the perfect shell yet and i’m still practicing since i was a young boy.
I remembered that when i was young, i ate an egg tart. That egg tart was brilliant coz the tart shell is a cookie dough and I love cookies very much.
Starting at that day, I started to learn pastries from the internet and cook books. Most of them are useless coz the details are not clear, I was like watching comics without pictures.
That’s one of the the reasons why I went to a culinary school, to learn pastries. I was amazed by the equipment in the kitchen and of cos the chefs are professional.
In the culinary school, I learnt how to make the tart case, not the cookie dough version but a Pâte Brisé, it’s something tasted like danish .
After I graduated from the culinary school, I went to work at the hotel and learnt a better version of Pâte Brisée and that’s the rich tart shell, the flavor of the tart is amazing although that’s just a tart.
Like I said, tart shells use simple ingredients but the technique is complicated.
Starting from the basic, this kinds of dough need to use cake flour that’s cold because we want to make the dough less elastic.
If you’re still with me, let’s see the ingredients and start working.
cake flour 210g
baking powder 2g
In order to make the dough, we store the cake flour in the freezer so the cake flour will lose the gluten while we’re kneading it.
Measure the salt, cake flour and baking powder in the mixing bowl and mix them in the mixing bowl with a paddle.
After we’re mixing the cake flour mixture, we’re doing this in an old fashion way, we add the butter and mix until we reach a sandy texture.
Then, we pour in the milk into the mixture and continue mixing it until it forms a dough.
After making a lovely dough, we transfer the dough on the baking paper and freeze it for at least 1 hour to rest it.
Then we take the dough out of the freezer and roll out to about 2mm thick
Cover the circle mold and start kneading on the side and the edges to fix the dough in place, trim the excess dough.
Be gentle with the dough.
We’re baking these with rice on top so the rice is dense enough to prevent the puffing of the tart shell.
We also try to bake them with a lazy way, we poke the dough with a fork and the result is not good
I prefer baking blind , the result is much better.
Thank you for watching. If you’re interested in making mashed potatoes, please click here