Thank you so much for watching!! (after almost a month...! I can't believe you are still here.) Let us know how it was if you tried the tart crust😊(And I'd like to know how you enjoyed it too💛 Like what tart dessert you made and how you shared it)
I am still here because I am trying to copy you , I was always avoided pastry, now I can do it, without fear, allso I am deaf, really appreciate, the written instructions, thankyou, grandad from Australia, x
Fantastic tutorial, thanku so much. Im 64 and my mum always cut the pastry off the case with a knife 😊 that's how I was taught as a kid. Nice to see its still used ❤
What an amazing teacher, I have always enjoyed baking but blind baking was a chore. This is a easy way to make these bases. Thank you, I haven't tried it yet but I will definitely give it a go. Thank you again.
Wow! So comprehensive, thankyou so much. For years I’ve been so annoyed with myself making it too thick, I’m finally going to get it right with your help ❤
The attention to detail is incredible. Those sample, finished tart crusts look so amazingly good by themselves, I want to eat them. But I cannot help but wonder just how amazingly good they taste once filled and ready to eat. 🥰🥰🥰
Great demo and paying attention to all those details and tips which can make all the difference to success or failure. I shall give your method a try I am full of hope.
Hi from Southampton UK, you are a pro.! Your a delight to watch and I love your options on different ways of baking. You have inspired me for sure. God bless. John x
You are so kind to share your knowledge so detailed and really step by step....speak softly, calm and polite those all are making me so pleased to follow enjoyly. I am watching from Indonesia, South East Asia. Thank you very much....🙏❤
Hello There! Best tutorial video I've seen on here 😃 It's very well explained in simple words and no rush whatsoever. I really appreciate the time you have spent to make this video to share with us your knowledge and expertise. Thanks and here you have another pleased subscriber 🙋🏻♀️
I just LOVED this masterclass! So many great tips and tricks. Pastry cases are one of those things I always struggle with. Mine are always too thick and wonky looking 😂. So glad we got to see Rae enjoying a bite at the end…she is so sweet.
Thank you so much for all the wonderful tips and easy to follow instructions, such an excellent teacher. Always happy to watch your shows.❤❤❤❤👏👏👏👏👏👍👍👍👍
Yeah! How wonderful to have this non blind baking tart recipe! Appreciate your tutorials and recipe for this crust, gives me no reason why I should not bake tarts in the future 😄 thank you very much Aya ❤
Wow Tart crust has always been a great challenge to me that i always avoid at all costs! But this, oh God i feel like i want to bake a tart right now!! Thank you so much!!
Wow❤my fave chef aya is back this tart tutorial is worth to wait!love how generous u are to teach the trick & easy to follow best recipe thank u so much!god bless u & ur family ❤
I've not really had any problems with regular flour for this type of dough, however I make scratch speculaas cookies and regular flour of either kind tends to fill the corners of the shallow cookie mold & doesn't fully knock out. So for that I use Wondra flour. It's a kind of granulated flour, hence the lack of lumps for gravies, but it's perfect for the cookie mold because it coats it but doesn't stick to it self in the corners. It's another piece in the flour arsenal.😊
This was a terrific video and you had so many great tips to ensure success! Loved your straightforward approach, no unnecessary talking or loud music. Thank you so much!❤❤
I have been using your original recipe all the time. I use it for fruit tarts, Chocolate tarts, etc. Thanks so much for your details. Appreciate your experience and your manner of teaching 😊
Thank you for the great video! Do you use the leftover dough to make tarte shells also? Would they be as good as the first ones or would they be overworked and have too much gluten in them? Thanks again
Great tutorial as always, thanks a lot. 1) Do you have any further tips on how to prevent shrinking and misshaping of the top of the tart? Mine always shrinks a lot on the top, I feel like I’ve tried everything. 2) Do you use fan oven or conventional? 3) Do you have any tips for reducing browning on top of the tart shell? It always get way too dark…
If you tried: 1. Ensuring the side of the dough is fit to the pan entirely 2. There is no space in the bottom corner 3. Chilling the dough to before baking 4. The dough is not too thick And still the crusts shrink a lot more than how they look like in the video, it might be due to the oven. What type of oven are you using? (Could it be a toaster oven?) I bake them with a convection setting, but it should work fine with a conventional setting as well.
So simple and perfect every time.❤❤❤ You're the best for me.. 🥰 I tried your cakes and it was perfectly yummy. ❤️ I hope you can make a pistachio cake in the future. I'm sure it will be Super yummy 🤤
Thank you so much for watching!! (after almost a month...! I can't believe you are still here.) Let us know how it was if you tried the tart crust😊(And I'd like to know how you enjoyed it too💛 Like what tart dessert you made and how you shared it)
Think play doe ...😮
thanks for the tips, i love making pies/tart 😍
I am still here because I am trying to copy you , I was always avoided pastry, now I can do it, without fear, allso I am deaf, really appreciate, the written instructions, thankyou, grandad from Australia, x
You were wonderful! Excellently done😊 thank you , you give me hope!!!🎉
Дайте перевод рецепта на русском языке
What a good teacher! No wasting our time with cutesy nonsense. She respects her audience. I'm so glad I found this channel. Thanks so much.
Exactly
Finally an honest video! Aya pays attention to every detail, she does not hide any important information. Very nice work. Thanks for that! 💝
Yes reminded me of Catering College! Wonderful teacher...to the point....no.loud music or extended conversations.❤
Most detailed tutorial, double thumbs up! Thank you!
Glad you enjoyed it! Thanks🙌🏻😁
Fantastic tutorial, thanku so much.
Im 64 and my mum always cut the pastry off the case with a knife 😊 that's how I was taught as a kid. Nice to see its still used ❤
Agree with everyone . A great teacher. Explain very well without unnecessary words .
The best video about this on UA-cam! Thank you! Simply marvelous!
Самое совершенное видео по этой теме! Огромное спасибо! Некоторые нюансы ,которых я не знал , радикально облегчили выпечку корзинок! 💛💙
One of the best tutorial I have seen a clear, precise and dry speed. Thank you so much.
Thank you so much!
What an amazing teacher, I have always enjoyed baking but blind baking was a chore. This is a easy way to make these bases. Thank you, I haven't tried it yet but I will definitely give it a go.
Thank you again.
Wow! So comprehensive, thankyou so much. For years I’ve been so annoyed with myself making it too thick, I’m finally going to get it right with your help ❤
The attention to detail is incredible. Those sample, finished tart crusts look so amazingly good by themselves, I want to eat them. But I cannot help but wonder just how amazingly good they taste once filled and ready to eat. 🥰🥰🥰
Magnificent... you are a the "Tart Crust Queen"... Congrats
Great demo and paying attention to all those details and tips which can make all the difference to success or failure. I shall give your method a try I am full of hope.
Glad it was helpful! I hope it’ll be a success💪🏻
Great recipe, tips and tricks...made some today and it was lovely...crisp, short and buttery
Hi from Southampton UK, you are a pro.! Your a delight to watch and I love your options on different ways of baking. You have inspired me for sure.
God bless. John x
You are so kind to share your knowledge so detailed and really step by step....speak softly, calm and polite those all are making me so pleased to follow enjoyly. I am watching from Indonesia, South East Asia. Thank you very much....🙏❤
Thank you so much for watching and give me feedback😊 I’m happy to hear it!
You are really have a skill of teaching & more than that you’re excellent baking. Thank you
Best tutorial I have ever watched on UA-cam, You are amazing ..Wow!
Brilliant, simple instructions well put forward, loved it.
Thank you very much, Aya, for perfectly representing backing tart!!! 👌Than the best I have ever seen!!!💐
WOW amazing tutorial on fine tart baking Kudos n double thumbs 👍👍
I love your technique. I am enjoying watching watching you. I will definitely try.
Thank you for sharing! Your instructions are easy to understand and very useful.
Awesome tutorial... perfectly informative...thanks for sharing ur trials..
God bless you 🙏
Hello There!
Best tutorial video I've seen on here 😃 It's very well explained in simple words and no rush whatsoever.
I really appreciate the time you have spent to make this video to share with us your knowledge and expertise.
Thanks and here you have another pleased subscriber 🙋🏻♀️
You are excellent Aya , I learned so much ! Thank you , subscribed 😍
I just LOVED this masterclass! So many great tips and tricks. Pastry cases are one of those things I always struggle with. Mine are always too thick and wonky looking 😂. So glad we got to see Rae enjoying a bite at the end…she is so sweet.
Thank you! I hope this tutorial helps you make tarts successfully🙌🏻
Wow wow wow, so many trade secrets! I've been struggling a lot with pie crusts, this is a great encouragement to get back at it. Excellent guide ❤
Thank you so much for all the wonderful tips and easy to follow instructions, such an excellent teacher. Always happy to watch your shows.❤❤❤❤👏👏👏👏👏👍👍👍👍
Very well explained, thank you so much sharing ur recipe, techniques and even how to store them
Yeah! How wonderful to have this non blind baking tart recipe! Appreciate your tutorials and recipe for this crust, gives me no reason why I should not bake tarts in the future 😄 thank you very much Aya ❤
Welcome!❤️ I hope you’ll try it😊 Making tart feels much more simple without blind baking!
Wow
Tart crust has always been a great challenge to me that i always avoid at all costs! But this, oh God i feel like i want to bake a tart right now!! Thank you so much!!
Excellent video. So clear and so easy to follow!😊 Thank you so much ❤.
Wow❤my fave chef aya is back this tart tutorial is worth to wait!love how generous u are to teach the trick & easy to follow best recipe thank u so much!god bless u & ur family ❤
Thank you so much!🤗 I’m glad it was helpful!
Wow this is a comprehensive tutorial. I love it. Thank you so much.
Very nice tutorial, thanks for sharing!
Thank you for sharing your knowledge with us. This is a great tutorial 🥰
Ein richtig tolles Video, schön und ohne unnötige Zeitschindung vorgetragen. Danke für den lehrreichen Vortrag ❤ Gruß aus München
An excellent video. Well explained and visually easy to learn from.
Best tutorial on youtube - bar none! Thank you!
Wow, thank you so much!🙏🏻❤️
So happy to watch the updated version!! I love your tart crust so much it's the first recipe I made from you ❤
Aww thank you😊❤️ I LOVE fresh fruit tart too!
Great, as usual. You are a good teacher, paying much interest to the tricky points.Thanks.
Many thanks!!😊
not many give that amount of details, I thank you and looking forward to trying your methods
Perfection in motion, thank you for sharing ❤
Thank you so much!
I've not really had any problems with regular flour for this type of dough, however I make scratch speculaas cookies and regular flour of either kind tends to fill the corners of the shallow cookie mold & doesn't fully knock out. So for that I use Wondra flour. It's a kind of granulated flour, hence the lack of lumps for gravies, but it's perfect for the cookie mold because it coats it but doesn't stick to it self in the corners. It's another piece in the flour arsenal.😊
mmmmmmm this looks so good I will be trying this next week for sure!!!!
Thank you for sharing your tartshells recipe!
My pleasure 😊
This was a terrific video and you had so many great tips to ensure success! Loved your straightforward approach, no unnecessary talking or loud music. Thank you so much!❤❤
Glad it was helpful! Thank you!
Hi thx very much for sharing
It is very educational
Your pastries casing are so beautiful
My pleasure 😊 Thank you!
Wonderful tutorial!
❤❤❤❤❤❤❤❤from the best teaching videos on UA-cam 👏👏👏👍👍👍👍
phantastic! Finally I learnt how to do it.
Had given up on that already. Thank you❤❤❤
I'm glad you found what you needed to know!😊 Thanks for sharing.
Extra, super, simple et efficace. Merci beaucoup. France
I have been using your original recipe all the time. I use it for fruit tarts, Chocolate tarts, etc. Thanks so much for your details. Appreciate your experience and your manner of teaching 😊
I’m so glad!😊❤️ Thanks for using the recipe.
Beautiful work!
I love the way you make pastries very much. I am still waiting for your Cookbook coming out. Please let us know. ❤
Incredibly detailed.. wow … thank you 🙏🏻
Welcome!🤗
Great Tart basic, just made tart with apricots few days before, but now will try your tart basic, thank you;-)
Hope you like it!
Wonderfully detailed tutorial. Thank you!
You are a professional!
This is the best video! Thank you so much!
Thank you so much for sharing this method!
Thank you for great advice on pastry shells .
Anytime🤗
Thank you soo much. This recipe was amazing.
I tried it ❤❤
Nice that looks yummy even with no filling.😊
thank you soo very much for this video! you are truly amazing! 😍
You are really great at your recipes in your own way, and I love that.
Thank you🙏🏻
Thank you for sharing, loved the video.
Glad you enjoyed it!
Absolutely amazing video, Aya! That looks like such a wonderful recipe for no blind bake crusts!
Thank you 🤗
Thank you for the great video! Do you use the leftover dough to make tarte shells also? Would they be as good as the first ones or would they be overworked and have too much gluten in them? Thanks again
Wonderfully detailed as always, thank you!
Glad you liked it!😊
Really really like it ❤❤❤❤
Excellent video ⭐️⭐️⭐️⭐️⭐️
Dusting the unbaked dough and surface with bread flour is an interesting idea. Cheers.
Thank you master chef for this brilliant tutorial. I am super excited about this lesson.
Glad you enjoyed!!
Great tutorial as always, thanks a lot. 1) Do you have any further tips on how to prevent shrinking and misshaping of the top of the tart? Mine always shrinks a lot on the top, I feel like I’ve tried everything. 2) Do you use fan oven or conventional? 3) Do you have any tips for reducing browning on top of the tart shell? It always get way too dark…
If you tried:
1. Ensuring the side of the dough is fit to the pan entirely
2. There is no space in the bottom corner
3. Chilling the dough to before baking
4. The dough is not too thick
And still the crusts shrink a lot more than how they look like in the video, it might be due to the oven. What type of oven are you using? (Could it be a toaster oven?)
I bake them with a convection setting, but it should work fine with a conventional setting as well.
Thank you it is a very useful video . ❤
Awesome video!!! Been looking for a long time for that textured rolling pin. Can’t find it on Amazon. Please help! Thanks!
Hai aya !!!😊
Hallo from indonesia,thankyou so much for sharing this recipe❤.
Welcome! 🤗
Thank you so much for your detailed explanations. I can’t wait to try them!
Welcome!😊 hope you’ll like it!
Thank you for listing the ingredients in cups and tablespoons !!😊
My pleasure 😊
Great video and dough looks so smooth
This is a very useful video tutorial..thanks Aya ❤
You're welcome😊
I love this tart recipe,i always make the original amount and i can just eat as it is even without fillings😂 it is delicious like cookies❤❤❤
Thank you! I bake them as cookies sometimes😁
So simple and perfect every time.❤❤❤ You're the best for me.. 🥰 I tried your cakes and it was perfectly yummy. ❤️ I hope you can make a pistachio cake in the future. I'm sure it will be Super yummy 🤤
Such a grat tutor ❤
Very good❤❤
Bonjour ,
J ai beaucoup aimé votre video , vous êtes une vraie professionnelle! Merci !!
Yes she is I love watching her thank you so much.
Looking so amazing and tasty Beautifully prepared Loved it
Brilliant tutorial best on UA-cam 10/10❤
Wow, thank you!
I subscribed immediately after watching lolll😋
Thanks you my friend I can make tart crust milk tart it is awesome have good day and night my friend ❤👌👍
Perfection ❤ Thank you so much 🙏🏽... Is it possible to do without Almond flour for nut allergies?
Your tart shells are beautiful!
Thank you!!
Cant wait to use this to make my next fruit tart!!!
Awesome😊 I hope you’ll like it!
المكونات اللازمة لعمل قشرة الفطيرة
كمية كافية لصينيتي تارت مقاس 10 بوصات
• دقيق متعدد الأغراض: 248 جم (2 كوب)
• دقيق اللوز: 35 جم (1/3 كوب)
• سكر بودرة: 106 جم (1/2 + 1/3 كوب)
• ملح: 1/16 ملعقة صغيرة (رشة كبيرة)
Thank you to give us the tricks of the craft ... now I think i'll never fail a tart crust again ( I hope) :👍👍👍
Welcome! Hope it’ll be a success🙌🏻