Tart Shell is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
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!
Follow along with the 📝 recipes below👇🏾👇🏾
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℃. I have used the perforated tart ring. The same recipe applies to a regular tart pan. 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.
Ingredients
Tart Crust:
Instructions
Notes
Tart Crust:
Quantity:
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!
