Out of impulse I bought this taart sheels but knew nothing about how to use it. Thanks so much for explaining in a way that it was easy to understand!!
Thanks for re-uploading them! I got to write down the ingredients but right when I needed to cook them the video dissapeared! I wasn't sure the temperature and time in the oven haha Thanks for the great video @Hanbit
Chef Hanbit! You must be aware how many people want to know how to make a tart shell, as professional as possible! You are so wonderful to share your knowledge with us! Thank-you! And I am sure, -you have make many other people grateful to you too!
Hi. I just tried your recipe last week and it's amazing. There is no need for resting time in the refrigerator and it still work wonders. Most recipes I have tried collapse during baking even with refrigeration time. Thank you and do keep us posted with more recipes. Greetings from Malaysia.
Thank you for also sharing the storage methods! I only bake on weekends, and not always able to finish every parts of a pastry recipe. Knowing the storage methods and why you prefer one (freeze before baking) over another (freeze baked) is very helpful!
The creaming method intrigues me as I imagine there is less issues when rerolling the scraps back into a mass. With the Sablage method I used before when making tarts where you cut the butter into the dry ingredients, if you handle the dough too much, or try to put them back into a ball and reroll it, the butter melts and you get differing textures each time the dough is reused. I was surprised when I saw you cut the scrap from the edge while you were rolling it and went to glue it elsewhere as that was something I was hesitant to do with the other method. I'll have to give it a shot at some point as the process looks a little more appealing to me
Would love to try this . I saw in some videos that you need to make some holes or put something heavy while baking such as rice or nuts but your's is different and came out perfect. Thanks so much! 💓
Good video but I think there is a confusion at 1:20 about the pie weights. You can skip them because you're using a perforated mat and air bubbles aren't trapped below the dough. It works just as well with plain rings 👍
Just tried this recipe today and the tart shells tasted really good! However the dough was brittle and not as easy to work with especially when moulding the long strips for the tart walls (not sure if it’s because I switched the butter out for clarified butter - I’m making them for a friend who’s lactose intolerant)
If you get good butter you shouldn't really need to clarify it, there shouldn't be much if any milk sugar left? That said you may find that alternative milks make butter that your friend can have - some people are okay with goat-milk products, for example, but not cow milk, due to the small differences. It will have a different flavor though.
Hi Chef, what ingredients should we add to make this into a chocolate tart shell?? Also, if you could upload some recipes about chocolate tart, it would be awesome!!
Thank you so much for this I feel my pastry is melting unusually quickly, within a minute or two of taking it out of the fridge it becomes too greasy and difficult to use and i have to put it back in the fridge Im using lurpak butter with 82% fat content, would a lower fat content butter help it not melt as quick? Thanks
Hi Hanbit. The tart shells look fantastic! I was trying to bake this (in Singapore) and I need some help, please! Room temperature here is about 28 to 29 degrees and somehow my rolled-out 2mm flat dough does not last long for me to transfer into the perforated tart rings (it feels like I only have a minute before it gets too soft to even lift the dough off the parchment paper). I managed to make 4 hideous (but ABSOLUTELY DELICIOUS) looking tarts by patching broken pieces of soft dough here and there. The process was so painful and I’m wondering how you did it so easily and beautifully. What is the temperature of the kitchen you were working in? Would working in an air-conditioned room of say 22 degrees help give me more time? I’m also wondering if I will get better results by freezing the flat dough overnight first then try to fill my tart rings with the frozen dough since it is so warm here in Singapore? Appreciate help from anyone please! Thanks!! 💕
yeah well in the summer i can't get the working temp below 28C. It was 34C in Korea last month - it's super cool now so it's like 24C right now. The only way to do it is to work quickly and use the freezer constantly so if it looks like it's melting down then put it in the freezer then take it back out. I'm afraid the speed is purely down to experience and muscle memory. The best is to cut out the discs/strips and store them in the freezer. If you can't work quickly, then simply take a single set of disc/strip out of the freezer, line it in, then take out the next batch.
I have the same problem. Mauritius is hot and humid and speed is of essence. Also my dough was too thin. The taste is superb but very fragile and the edges far from behind perfect.
That was a very simple process. I never had a real tart until I was 41 years old...only Pop Tarts 🙄 I wish we had more small bakeries here in Florida, but the big commercial businesses always win in America. I'll have to try this, but first I need filling options. I hope you have videos on that.
Hi, Can you explain how we should freeze the unused dough as in can it be frozen in tart shape or in the flattened out dough shape? How should we bake the tart if we are using it frozen? Straight from the freezer or thaw first? Just wanna say I saw one of your videos and instantly subscribe. Very informative, professional and easy to follow. I always look in your description or comments for the extra details!
It can be frozen both in tart shape or in flattened out state - doesn't matter. You bake the tart straight from the frozen state. Take a look at this latest video ua-cam.com/video/ntoOcaJr2zE/v-deo.html
@@HanbitCho how should I rebake/reheat the tart if I’m following the method of baking the tart then freeze it? Do I follow the original 160C at 15 min or do I have to adjust it to compensate for the fact that it’s already baked before? I have plenty of space in my freezer so I might do that method. I suggest that you should link all of your older tart crust video together, such as the master tart shell link you shared above, to this kind of video. I did not know you have another tart shell video with more details! I think some of your older videos do not include link to some of the newer recipe, such as I did not see your matcha drink video link in your vanilla syrup video. You should backtrack and link all of them so more people know about your great video! I’m a huge fan!
This looks so professional! Quick question: For conventional/non-fan ovens, which heating elements are used for tarte shells: upper, lower or both rods?
Heavenly taste!!! Very light and yet deep flavor. I used 4.5inch tart pans and they were perfect for an afternoon tea. I made more shells than filling so I stored them in the freezer. Should I thaw then assemble and bake them next time? Or can then go straight into oven? 답변 감사합니다.
Hello, I really your videos they helped me a lot as a pastry trainer and just so you know the correct term is "Fraser" in French. Anyway, thanks a lot chef
Great explanation! Thanks! Question though. Is it necessary to put them in the freezer before baking? I'm not doing that but I let them in the fridge for about an hour, but while baking the slides "go down" a bit making it less pretty and uneven to make a smooth finish.
@@HanbitCho I've tested this theory. Same batch, 8 tartelettes in total, 4 tartelettes chilled in the fridge for 1 hour then baked, the other 4 tartelettes 1 hour in the freezer then baked. The ones chilled slided a bit down on the edges resulting in an uneven shell. The ones from the freezer were really nice, not 100% even, but professional looking.
Hi chef! Thank you so much for your video! Im just wondering if you can clarify for me that if i want to do an egg wash on my tart, i bake it for the normal amount of time (15 mins), then let it cool...then egg wash it and then bake it again at a lower degree? May i ask why i can't just egg wash it around the half way mark during the first bake? Thank you for your insight!
Hi, this looks amazing, I have 2 questions. 1 almond powder? Is it same as almond flour? 2 cake flour is it just flour? Or special cake flour, as long as I know cake flour contains baking powder? Thanks beforehand
Hello Chef! I’ve made your recipe for baked chocolate tart. Absolutely amazing! Loved the fact that leftovers tasted just as good the next day. Technical question about tart ring and prep. I need to make about 6-7 tarts for Christmas gatherings throughout a few weeks. I want to prepare the tart dough as you mention in your masterclass. But I’m uncertain at what stage do you freeze them. Am I understanding correctly: Make dough Chill Roll out to 2-3 m Cut out with the tart ring and cut strips Take the circle out from the ring Freeze circles (16cm) and strips between parchment paper till further use Before baking, assemble the softened tart dough as per your video instructions Is this right? Thank you so much 😊😇
great! you've got it right. you don't have to freezer the circles and strips between parchment paper. you can just freeze it in an air tight container.
@@HanbitCho hurray!!! Thank you 🙏. Freezing the larger uncut sheets was problems since my freezer is small 😂. I’m glad to you suggested this hack 👍👍🙏. Thank you again ✨
Hi chef, thank you for your very helpful & detailed videos. May I ask, can salted butter be used for tart crust (other than affecting the ‘saltiness’ of the tart)? Will it affect the dough when rolling out? Thank you 🙏
Fantastic! Until now I've only ever used butter, sugar and flour for the classic 3-2-1 shortcrust pastry dough. Is the almond flour and starch partly responsible for the fact that the tart doesn't have to be baked blind? Where can I get these perforated rings?
They look amazing and I can see how this would be perfect for cold ingredients going inside but what if the content requires baking lets say you were making Apple Tarts?
Love your videos! Already liked and subscribed and already bought tartelet rings and perfo mat to try this weekend! I tried reading in past comments but I don’t see my question: do you use fan assisted or static oven for cooking the shells? Thank you
Apologize, but during the video isn't possible to see the doses, only the method, which has been explained very well. However I will try to see again intorno the website. In the meantime thanks again
Thank you so much for such a video of yours! Can you tell me how long the short bread has to stay in the freezer before being baked? Thanks a lot in advance!
what an amazing video, I want to ask you about the almond powder, can we just write it off, or can we replace it with another ingredient, as I really dont have any other use for it.
Perforation in the tart rings is for improving the flow of hot air, but to expose more dough surface for better water evaporation. Same reason why you use beans, water evaporates, expands and creates a bubble under the dough or in the dough, if not well mixed, where it can't escape. Heat transfer consists of conduction, convection and radiation modes. Thermal radiation is considered one of the main processes of heat transfer occurred in the oven during baking process. According to Zheleva and Kambourva, the top surface of the product in the oven is heated mainly by radiation and only little part of the heat is transferred by convection which is less than 10%. Conduction is basically none existent from wall to dish. The dish/Shell/plate you use to cook does transfer heat by conduction, but has to be heated by to oven too. That said, the 10% is at best. At the start of cooking it's much lower, 2-3% depending on air humidity in the kitchen. During baking water evaporates from the ingredients and convection heat goes up , at max 10%. That's why you don't open the door of your oven during cooking, to not let the steam come out, we don't care about hot air. Convection oven do improve the convection heat by 5%, by improving water evaporations of the ingredients. Also the steam is better spread and thus also a more even cooking. Zheleva and V. Kambourova. Identification of Heat and Mass Transfer Processes in Bread during Baking. Thermal Science. 2005
Hi, ill try this very soon, just to clarify, after you put it i. The tart ring? How many hour/mins should you put in the freezer? Then you have to baked it while its cold right? Straight form the freezer?
Looks amazing. I have the same tart rings but the baked tartlets end up having small bumps on sides because of the preforated rings, how can I avoid them? My tarts also bubbles up in the middle if I don’t use pie weights. I use the sablage method on the thermomix
Thank you Chef Hanbit 🤗 for sharing your experiences generously. I have a question ; if i adapt this recipe to shortcrust pastry, what should I do? And can’t wait for any Pavlova recipe 🤍
Love your videos, so well presented and easy to follow. Just one question, in my country we can not buy "cake flour" at the store. Would I be better off using all purpose flour, high grade flour or self raising flour?
This was a really great video 🤩🤩 I tried this recipe, I can follow the steps easily… However, I did have trouble getting the tart shells out of the ring. I already greased the tart ring but it’s still stuck to the ring. Is there another problem that caused this?
Thank you very much for this wonderful video. I tried to use the tart rings. But I have always the same problem. The dough does not combine well between the bottom and the side so that there are tiny little gaps. What do I wrong?
Out of impulse I bought this taart sheels but knew nothing about how to use it. Thanks so much for explaining in a way that it was easy to understand!!
Glad it was helpful!
Sorry everybody I have deleted 30 videos by mistake and I am in the process of re-uploading them. Pls be patient!
Thanks for re-uploading them! I got to write down the ingredients but right when I needed to cook them the video dissapeared! I wasn't sure the temperature and time in the oven haha Thanks for the great video @Hanbit
Ur the Best Chef Mr Cho :)
😲
Love you man ❤️
No worries. Thank you for making these videos❣️
Love how calmly you explain and give all the tips and tricks chef!
Thanks!
Chef Hanbit! You must be aware how many people want to know how to make a tart shell, as professional as possible! You are so wonderful to share your knowledge with us! Thank-you! And I am sure, -you have make many other people grateful to you too!
cool
Türkçe açıklaması yok, üzüldüm .
Hi. I just tried your recipe last week and it's amazing. There is no need for resting time in the refrigerator and it still work wonders. Most recipes I have tried collapse during baking even with refrigeration time. Thank you and do keep us posted with more recipes. Greetings from Malaysia.
Glad you enjoy it!
@gohph7196 wow, this is great 👍
OMG! They are so good and using tart rings are a game changer! Thanks for always explaining everything in such details!
You are so welcome!
Thank you for also sharing the storage methods! I only bake on weekends, and not always able to finish every parts of a pastry recipe. Knowing the storage methods and why you prefer one (freeze before baking) over another (freeze baked) is very helpful!
oh i freeze before baking as it takes up less space.
Are you means we can keep the dough in fridge after we shape in the mold without baking ?
Bought the perforated air mat and it made a world of difference! best purchase for my tart shell game!!!
nice!
Where did you purchase it?
Can’t wait to try this method of making tart shells! I’ve always wanted to know how these were done. Thanks for sharing 🙏❤️
no probs!
@@HanbitChohi! What is the cake flour 170g, that you wrote in recipe under the video?
One of the best video I have ever watched. All the instructions is clear and the technique is good 👍👍👍
Glad you liked it
The creaming method intrigues me as I imagine there is less issues when rerolling the scraps back into a mass. With the Sablage method I used before when making tarts where you cut the butter into the dry ingredients, if you handle the dough too much, or try to put them back into a ball and reroll it, the butter melts and you get differing textures each time the dough is reused. I was surprised when I saw you cut the scrap from the edge while you were rolling it and went to glue it elsewhere as that was something I was hesitant to do with the other method. I'll have to give it a shot at some point as the process looks a little more appealing to me
hello!
Would love to try this . I saw in some videos that you need to make some holes or put something heavy while baking such as rice or nuts but your's is different and came out perfect. Thanks so much! 💓
yep yep!
Love the way you explain the whole procedure! Thank you for sharing your knowledge 🥰🥰
Glad it was helpful!
你的影片實在是看起來太舒服了，不管是語氣動作或者是製作過程，真高興能看見你的影片
thanks
Good video but I think there is a confusion at 1:20 about the pie weights. You can skip them because you're using a perforated mat and air bubbles aren't trapped below the dough. It works just as well with plain rings 👍
good for you!
Love the part where he says "so why do people prefer these things, well because they are better than the classic things"
Pls can you give me the exact recipe
The steel bars trick is genious! They are useful for any kind of dough.
yep
Just tried this recipe today and the tart shells tasted really good! However the dough was brittle and not as easy to work with especially when moulding the long strips for the tart walls (not sure if it’s because I switched the butter out for clarified butter - I’m making them for a friend who’s lactose intolerant)
you shouldn't use clarified butter - you can't cream it properly.
Clarified butter doesn’t have any water in it and you need a tiny amount water to build at least a little bit of gluten to hold together
If you get good butter you shouldn't really need to clarify it, there shouldn't be much if any milk sugar left? That said you may find that alternative milks make butter that your friend can have - some people are okay with goat-milk products, for example, but not cow milk, due to the small differences. It will have a different flavor though.
i have been looking for a channel like this for a long time love the content and thank you for sharing the knowledge
thanks!
Hi Chef, what ingredients should we add to make this into a chocolate tart shell?? Also, if you could upload some recipes about chocolate tart, it would be awesome!!
oh you can add cocoa powder. I'm actually working on a chocolate tart video right now!
Thank you for a good easy to follow video without a bunch of “entertaining” fluff. Subscribed.
thanks
Hi chef,
Would you mind making a video of a perfect choux?
Thank you so much 😊
Great suggestion!
Your work is perfect as you give proper explanation. Love it
Thank you so much 😀
Thank you so much for this
I feel my pastry is melting unusually quickly, within a minute or two of taking it out of the fridge it becomes too greasy and difficult to use and i have to put it back in the fridge
Im using lurpak butter with 82% fat content, would a lower fat content butter help it not melt as quick?
Thanks
it's not an issue about the butter - it's about the working speed. it's all down to experience.
I like the tips on kneading the dough with scrapper because of body temp. Good one
thanks
Thank you for re-uploading the videos Chef.
Best of luck 👍
Thank you too
Hi Hanbit. The tart shells look fantastic! I was trying to bake this (in Singapore) and I need some help, please!
Room temperature here is about 28 to 29 degrees and somehow my rolled-out 2mm flat dough does not last long for me to transfer into the perforated tart rings (it feels like I only have a minute before it gets too soft to even lift the dough off the parchment paper). I managed to make 4 hideous (but ABSOLUTELY DELICIOUS) looking tarts by patching broken pieces of soft dough here and there. The process was so painful and I’m wondering how you did it so easily and beautifully.
What is the temperature of the kitchen you were working in? Would working in an air-conditioned room of say 22 degrees help give me more time?
I’m also wondering if I will get better results by freezing the flat dough overnight first then try to fill my tart rings with the frozen dough since it is so warm here in Singapore? Appreciate help from anyone please! Thanks!! 💕
yeah well in the summer i can't get the working temp below 28C. It was 34C in Korea last month - it's super cool now so it's like 24C right now.
The only way to do it is to work quickly and use the freezer constantly so if it looks like it's melting down then put it in the freezer then take it back out. I'm afraid the speed is purely down to experience and muscle memory.
The best is to cut out the discs/strips and store them in the freezer. If you can't work quickly, then simply take a single set of disc/strip out of the freezer, line it in, then take out the next batch.
@@HanbitCho thank you!!! 💕 I will practice
I have the same problem. Mauritius is hot and humid and speed is of essence. Also my dough was too thin. The taste is superb but very fragile and the edges far from behind perfect.
That was a very simple process.
I never had a real tart until I was 41 years old...only Pop Tarts 🙄 I wish we had more small bakeries here in Florida, but the big commercial businesses always win in America.
I'll have to try this, but first I need filling options. I hope you have videos on that.
cool!
I love how you work, so hygienic.
Thank you! 😊
You have a very pleasing conversational skill.
thanks
Hi,
Can you explain how we should freeze the unused dough as in can it be frozen in tart shape or in the flattened out dough shape? How should we bake the tart if we are using it frozen? Straight from the freezer or thaw first?
Just wanna say I saw one of your videos and instantly subscribe. Very informative, professional and easy to follow. I always look in your description or comments for the extra details!
It can be frozen both in tart shape or in flattened out state - doesn't matter. You bake the tart straight from the frozen state. Take a look at this latest video
ua-cam.com/video/ntoOcaJr2zE/v-deo.html
@@HanbitCho how should I rebake/reheat the tart if I’m following the method of baking the tart then freeze it? Do I follow the original 160C at 15 min or do I have to adjust it to compensate for the fact that it’s already baked before? I have plenty of space in my freezer so I might do that method.
I suggest that you should link all of your older tart crust video together, such as the master tart shell link you shared above, to this kind of video. I did not know you have another tart shell video with more details! I think some of your older videos do not include link to some of the newer recipe, such as I did not see your matcha drink video link in your vanilla syrup video. You should backtrack and link all of them so more people know about your great video! I’m a huge fan!
You sir, are a master at your craft! Amazing!
Thank you! Cheers!
Thank You Hanbit Cho. I have found my new instructor! -Daniel
Great job!
Thanks for the recipe and for explaining all the needed details.
My pleasure 😊
Enjoyed the explanation of the two different methods and the demo.
thanks
Of course they look professional - you are a chef. I’m not convinced mine would be as good 😅
But thanks for a very informative video ❤
okie
This bro is so underrated I love him ❤
thanks.
Im glad this channel exist!
thanks!
Thank you so much for this tutorial chef Hanbit! I am certainly going to try it!
Hope you enjoy!
This looks so professional! Quick question: For conventional/non-fan ovens, which heating elements are used for tarte shells: upper, lower or both rods?
yes both.
Heavenly taste!!! Very light and yet deep flavor. I used 4.5inch tart pans and they were perfect for an afternoon tea. I made more shells than filling so I stored them in the freezer. Should I thaw then assemble and bake them next time? Or can then go straight into oven? 답변 감사합니다.
yep correct!
תודה!
thanks!
thank you!! i still need exercise but now it looks so much better 🎉
I'm so glad!
Thanks chef for sharing the good idea of making tarc shell
sure.
Hello, I really your videos they helped me a lot as a pastry trainer and just so you know the correct term is "Fraser" in French. Anyway, thanks a lot chef
yeah thanks.
I bought these but have not used them yet. Will have to try this recipe
Hope you enjoy
Thank you so much, Chef! I’ve learnt a lot from you 🎉❤
Happy to hear that!
Great explanation! Thanks! Question though. Is it necessary to put them in the freezer before baking? I'm not doing that but I let them in the fridge for about an hour, but while baking the slides "go down" a bit making it less pretty and uneven to make a smooth finish.
hmm
@@HanbitCho I've tested this theory. Same batch, 8 tartelettes in total, 4 tartelettes chilled in the fridge for 1 hour then baked, the other 4 tartelettes 1 hour in the freezer then baked. The ones chilled slided a bit down on the edges resulting in an uneven shell. The ones from the freezer were really nice, not 100% even, but professional looking.
Amazing!
Great Educational Tutorial.
Thank you for sharing.
Greetings from Singapore 🌷🌷🇸🇬
Edith, a happy Subscriber.
Thanks and welcome
I wonder what is the difference between cake flour and all-purpose flour?
Thanks for sharing the technique.
ah one is lighter!
This was so cool!! Thank you for the great tips!! I’m glad I found your channel 🤩
You're so welcome!
Hi chef! Thank you so much for your video! Im just wondering if you can clarify for me that if i want to do an egg wash on my tart, i bake it for the normal amount of time (15 mins), then let it cool...then egg wash it and then bake it again at a lower degree? May i ask why i can't just egg wash it around the half way mark during the first bake? Thank you for your insight!
yeah that's right.
Lovely easy recipe thanks Chef.💐 We can use for tart a p f without cake flour
Yes you can
Hi, this looks amazing, I have 2 questions.
1 almond powder? Is it same as almond flour?
2 cake flour is it just flour? Or special cake flour, as long as I know cake flour contains baking powder? Thanks beforehand
yep you're right.
Hello Chef! I’ve made your recipe for baked chocolate tart. Absolutely amazing! Loved the fact that leftovers tasted just as good the next day.
Technical question about tart ring and prep. I need to make about 6-7 tarts for Christmas gatherings throughout a few weeks. I want to prepare the tart dough as you mention in your masterclass. But I’m uncertain at what stage do you freeze them. Am I understanding correctly:
Make dough
Chill
Roll out to 2-3 m
Cut out with the tart ring and cut strips
Take the circle out from the ring
Freeze circles (16cm) and strips between parchment paper till further use
Before baking, assemble the softened tart dough as per your video instructions
Is this right?
Thank you so much 😊😇
great! you've got it right. you don't have to freezer the circles and strips between parchment paper. you can just freeze it in an air tight container.
@@HanbitCho hurray!!! Thank you 🙏. Freezing the larger uncut sheets was problems since my freezer is small 😂. I’m glad to you suggested this hack 👍👍🙏. Thank you again ✨
Thank you kindly for your very informative video. I can't wait to give it a try. Where can I find the recipe measurements?
in the description.
Chef where can I find the ingredients please? I find your explanation so perfect and I would like to bake those tarts shells. Thank you so much..
in the description
Thank you so much
Hi chef, thank you for your very helpful & detailed videos.
May I ask, can salted butter be used for tart crust (other than affecting the ‘saltiness’ of the tart)?
Will it affect the dough when rolling out?
Thank you 🙏
hmm never tried
This is one of your best clips 👌
haha yep!
Wonderful demonstration Hanbit! Thank you for teaching such great technique and the recipe too. Ray Moderski.
thanks!
Hanbit is absolutely adorable. I can't focus on the recipe. 😅
thanks!
How do you stop the bottom separating from the sides after baking? Egg? Thanks 🙏
hmm really?
I tried it and it was great!
Can you also show us how to make Paris-brest?
yeah
Sorry, but how to glue the base with the strips? I didn’t notice that you pressed it. Thanks for your video, it’s amazing!
thank you!
Quel beau travail parfait à quelle température on doit cuire les tartes et combien de temps Faut-il mettre des plomb pour les cuire à blanc
yep. check out the description!
Love your explanation! Could you please tell, why do you always use cornstarch along with the flour?
it lightens up the texture.
@@HanbitCho thanks so much for the answer!
I Look Forward to more Informative Videos🎉
thanks!
Love all your video Chef ! Hope to attend classes in your academy someday ❤️😍
Always welcome
Youve given some great tips here. Thank you
Glad it was helpful!
Hi, Thank you for your video. Can you store in the freezer the tart shell after you have baked?
Yes you can!
Fantastic! Until now I've only ever used butter, sugar and flour for the classic 3-2-1 shortcrust pastry dough.
Is the almond flour and starch partly responsible for the fact that the tart doesn't have to be baked blind?
Where can I get these perforated rings?
thanks!
They look amazing and I can see how this would be perfect for cold ingredients going inside but what if the content requires baking lets say you were making Apple Tarts?
it works too!
You give good explanation is great
thanks.
Love your videos!
Already liked and subscribed and already bought tartelet rings and perfo mat to try this weekend!
I tried reading in past comments but I don’t see my question: do you use fan assisted or static oven for cooking the shells?
Thank you
thanks!
Hey, great great video!! Could you please share where you got the metal strips from?
u can find plastic ones on amazon
Is almond powder the same as almond flour?
yeah
@@HanbitCho beautiful shells!
Vielen Dank für ihre Erklärungsbedürftige Rezept Strahlen haben
hi!
Thanks for clarifying about the term short crust pastry, what would you call it then?
tart crust!
Thank you Mr. Hanbit, I've appreciated your fantastic recipe. Can you share the doses of this recipe? thanks a ton!!!
yeah in the description
Apologize, but during the video isn't possible to see the doses, only the method, which has been explained very well. However I will try to see again intorno the website. In the meantime thanks again
Morning, i have found it.
Many thanks
Thank you so much for such a video of yours! Can you tell me how long the short bread has to stay in the freezer before being baked? Thanks a lot in advance!
oh until it becomes rock hard solid.
@@HanbitCho Thanks a lot!
Thank you for sharing this amazing recipe, that’s fantastic ❤
thanks.
Excellent as usual, thanks a lot for uploading!!
No worries!
what an amazing video, I want to ask you about the almond powder, can we just write it off, or can we replace it with another ingredient, as I really dont have any other use for it.
thanks
Hi there your tart shells are gorgeous !! My bottom started swelling ? Was I suppose to prick them with a fork on the bottom ?
yeah pick the bottom unless you're using a perforated mat.
Gracias por compartir, solo una pregunta… si quiero usar esta receta para una tarta de nuez. ¿La horneo con el relleno?
thank you.
Thank you so much for your video. I have one quick question, why i dont have to do blind baking and fork the tart if i use that ring?😮
sometimes you do!
Thank you for sharing this recipe. How can you alter this recipe for a savory tart?
oh that's a different recipe
Perforation in the tart rings is for improving the flow of hot air, but to expose more dough surface for better water evaporation. Same reason why you use beans, water evaporates, expands and creates a bubble under the dough or in the dough, if not well mixed, where it can't escape.
Heat transfer consists of conduction, convection and radiation modes. Thermal radiation is considered one of the main processes of heat transfer occurred in the oven during baking process. According to Zheleva and Kambourva, the top surface of the product in the oven is heated mainly by radiation and only little part of the heat is transferred by convection which is less than 10%. Conduction is basically none existent from wall to dish. The dish/Shell/plate you use to cook does transfer heat by conduction, but has to be heated by to oven too.
That said, the 10% is at best. At the start of cooking it's much lower, 2-3% depending on air humidity in the kitchen. During baking water evaporates from the ingredients and convection heat goes up , at max 10%. That's why you don't open the door of your oven during cooking, to not let the steam come out, we don't care about hot air. Convection oven do improve the convection heat by 5%, by improving water evaporations of the ingredients. Also the steam is better spread and thus also a more even cooking.
Zheleva and V. Kambourova. Identification of Heat and Mass Transfer Processes in Bread during Baking. Thermal Science. 2005
hello!
Got your chanel on my window and watched it. So interesting... I am auto subscribe ,because wanna know rest of your video.
yeah
You are amazing chef, thank you for sharing your knowledge🙏👍
My pleasure 😊
Hi, ill try this very soon, just to clarify, after you put it i. The tart ring? How many hour/mins should you put in the freezer? Then you have to baked it while its cold right? Straight form the freezer?
hello!
Looks so good!! Where can i find the measurement of this recepie? I wanna try too
In the description
Thank's for you video,so very utility and perfect 👏👏👏👏👏👏👏👏👏
You are welcome!
Amazing ..you mean after we baked the tart keep it until could then coat them bake again for 10 minutes..right?
Yes 😊
Looks amazing. I have the same tart rings but the baked tartlets end up having small bumps on sides because of the preforated rings, how can I avoid them? My tarts also bubbles up in the middle if I don’t use pie weights. I use the sablage method on the thermomix
good.
Thank you Chef Hanbit 🤗 for sharing your experiences generously. I have a question ; if i adapt this recipe to shortcrust pastry, what should I do? And can’t wait for any Pavlova recipe 🤍
oh that's a different recipe!
Rooting for you Hanbit!
Thank you!
Love your videos, so well presented and easy to follow. Just one question, in my country we can not buy "cake flour" at the store. Would I be better off using all purpose flour, high grade flour or self raising flour?
Use all purpose!
This was a really great video 🤩🤩 I tried this recipe, I can follow the steps easily… However, I did have trouble getting the tart shells out of the ring. I already greased the tart ring but it’s still stuck to the ring. Is there another problem that caused this?
yeah i think the tart dough was the problem. i've written down the possible issues in the description.
Thankyou Chef , you are superman, I followed you
Thanks and welcome
Thank you very much for this wonderful video. I tried to use the tart rings. But I have always the same problem. The dough does not combine well between the bottom and the side so that there are tiny little gaps. What do I wrong?
hmm weird..
Use a little water where the side dough and bottom dough will meet . And press slightly to join.