How to bake perfect tartlets. Pâte Sucrée recipe
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- Опубліковано 24 лип 2024
- This recipe you can use as a base for any tartlets on this channel.
I will tell you how to prepare the dough with a hand mixer, how to bake them properly, and how to do it without a perforated mat.
For 12-13 tartlets (diameter 8 cm):
Butter - 104 g
Sugar powder - 78 g
Salt - 2 g
Almond powder - 26 g
Eggs - 45 g
Flour (1) - 52 g
Flour (2) - 150 g
Tools: perforated metal rings, silicone mat (ideally perforated but not obligatory), oven, fridge
Thank you
Can you give me the measurements of the mold used?
❤
I made something about 20 years ago and the crust was very, very similar to pate sucre but the texture put me in mind of a sandcastle. It was very tender. Years later, when I make pate sucre, it comes out hard. Does anyone know how to make it more tender/fragile like pressed together sand?
That might be pâte sablée .
Hi , is it necessary to thaw the frozen tart shells before baking or just put them directly in the oven? Thank you
Hi! Shells should be cold, so put it directly to the oven
HMy tarte stick to the ring, and I cant find the problem :( use many recipies and techniques. My own recipie is similar. Baking 15min 150C ventilated. Also try fresh and soft or frozen crust, always have many problems. I use silkomart tarte ring. Could some help me?😔
how does the bottom attached to the sides? I don't have to push the sides in the bottom? It happens in the oven or...?
you don't have to push, just make sure the sides touch the bottom
Hi please help. My tart sides separate from the base after baking. I tried pressing the dough to make it stick before baking, but that still doesnt work.
Hi Junaidi! If you do everything like in the video, you don't need to press much, just make sure that there are no holes between the base and sides. If you're sure that you do everything correct, pay attention to the ingredients, especially to the butter in your case. It should be a good butter with 82.5% fat and not less.
@@lenochkaspastrystop2922 thank you so much!
Yeah I would just increase the butter by a bit.
Hello there ! Love your channel and I am learning to make your tartlets please can you me know what kind of flour you used please and also what is almond powder????
Hi! Almond powder = almond flour, this is the same. You can make almond flour by chopping almonds in the grinder but it's easier to buy it
I guess I am kind of randomly asking but do anybody know a good website to stream newly released series online?
@Lian Cassius Flixportal =)
@Luciano Harold Thanks, I went there and it seems like a nice service :) I really appreciate it!
@Lian Cassius No problem =)
how much time do i bake them?
nobody tells you the exact time. it depends on your oven, the thickness of your tartlets, how well did you freeze them, etc. but at the end of this video I give an approximate duration of baking
Hi do u do blind baking for your tarts?
what do you mean - blind baking?
@@lenochkaspastrystop2922 OMG!!
What do you think she just did in the video? Of course.
Hello, few times I tried to make tartalets and I don't know why but tartalets walls drops down while they are baking. Could you tell me why is that happening?
Do you bake them inside the rings?
Do you press the sides slightly towards the bottom before freezing them?
Do you freeze tartlets before baking?
Do you put tartlets in the preheated oven?
@@lenochkaspastrystop2922 Yes, I bake them inside and press them carefully to rings walls, but I cool them in the fridger. Maybe 10-15 minutes not enough to put in the fridge? Would be better to put them to freezer insteed fridge? I know in the freezer they could cool down faster 🤔 Hard to say about oven, but will try not to preheat
@@neverletmusicdown it's hard to say without pictures but if you follow the recipe and don't change ingredients, you will succeed. You should preheat the oven. And yes, you can try to freeze the tartlets in stone before baking. 10-15 min in the fridge can be not enough, fridges are different and have different speed of cooling.
If you use perforated wall rings like in video the dough will stick inside the holes. I use traditional solid angled tins.
Hi. My baked tartlets are not releasing from the rings. The dough and everything was good.
Hi! Sometimes it can happen if the dough was "tortured" as chefs would say. That means it was outside in warm too much (it doesn't like warm temperatures) or you mixed it too much (it doesn't like extra movements). Try again taking into consideration how fragile it is in terms of temperatures and long mixing and everything will be fine, I'm sure!
@@lenochkaspastrystop2922 what is the ideal temperature to work with the dough? i'm running into the same issues, i tried it twice and first time tarts came out but walls collapsed second time they wouldn't come out of the rings. your tarts look perfect!
Ideal temperature is 16-18 degrees celcius but you can make it up to 22-23, the dough just needs to be put in the fridge or freezer to cool down more often. You should cool the dough down before the moment it starts melting and lose the shape. I don't recommend to work with this type of dough at all if the temperature is above 22-23 degrees celcius. I don't bake tartlets now for example because I don't have the conditioner at home :)
@@lenochkaspastrystop2922 thank you for responding so quick!! do you have any idea why the tarts aren't coming out of the perforated rings? after i put the dough into the rings i freeze it for 1hr before putting it into the oven but it's still not coming out of the rings. I thought the holes in the perforated rings would release the tarts easily like yours! also to clarify are you saying the dough is overworked if the walls collapse while baking? thank you thank you for responding!!!
@@alliezhen8587 Maybe you are pressing the dough into the holes too much. Try assembling the rings more gently. Also try removing rings immediately while they are hot and expanded.
How can you not break the strips when take it out?
if you mean metal rings, then if you're following the recipe and video step by step, your baked dough will shrink a bit in the end and the shells will come out without any effort from your side
I mean when your making the dough ring how to lift it up without breaking them?
And hw thick is the dough strips recommended? 4mm?
Is it Ground Almond or Almond Flour????
I use both almond flour (26 g) and regular flour (202 g in total). Just choose the regular flour with 9-10% of protein, not more
Amazing! That's great!
The douff ? Its dough pronounced Doh. Thanks for the video.
Assembly is too much time. I use solid tart tins and just press the dough into the tin. Don’t even matter if the center rises because it’s covered by filling.
Your method can be useful in mass production where you don't have time to care much about quality and appearance