How to make sweet shortcrust pastry, line a tart tin and blind bake - The Boy Who Bakes
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- Опубліковано 26 лип 2024
- You guys asked for it so todays video is a pastry masterclass, im going to show you how to make sweet shortcrust pastry and how to line tart tins and then blind bake the pastry. I also do a bit of troubleshooting and show you how to prevent pastry problems.
If you want my pastry recipe you can find it here (I use a double batch in the video) www.theboywhobakes.co.uk/recip...
Dont forget to subscribe to my channel
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I can’t wait to try your Shortcrust. I have made it a few times but it seems a touch on the heavy side. Thanks for all the great tips.
Thank you for this video. I am a chocolatier learning baking. I love all of your tips, you make it look easy and you take the fear out of making short crust dough. Bravissimo.
Amazing! I purchased some tart tins and never used it but now I am. This video was very helpful.🙌🏼 Thanks.
You gave me such a brilliant idea for little tarts.You are amazing.
Thank you so much! I love using sablee/ short doughs for pastries and have learned along the way. This video really helps me understand the dough even more : D
Made a quiche yesterday after watching this video. First time I have had no shrinkage! Thank you so much for all your tips
Really informative vid
I haven't made any pastry for over almost 2 years
so I thought I would have a recap
It 's all coming back to me
Thanks
You are a great chef as you explain so well. Thank you very much.
Great video, you make it very clear an easy to understand thank you.
Thanks for all your videos, recipes and opportunities to ask you questions. You always explain yourself and why you do things and it helps so much with all the things I make. You've been my favourite and go to for at least four years now. Love your pastry recipe and instructions in your book, I've not used another since discovering yours and always get compliments for it!
A very in depth video! Worth a million dollars of tips. Thank you
👍
Anahita Atihana thanks so much, really want people to learn from my videos
Wonderful video! Thanks for posting! Addressed several problems I have with making pastry.
Geoff Smith thanks really glad it could help
Brilliant video thanks a million.
Thx. ... learnt so much frm yr video you hav so meticulously touched all the details which has brought to light how perfect you can. Go ahead with the pastry... however the plain ring was scary and rather keep that till I master the art thx again ad again
M frm India... ad hav subscribed to yr video ofcourse
I always have so much trouble with pastry it made me cry cry before thanks for video I'll give it a ago in one last hope before I head to the store lol
This was very very helpful! I always have the shrinking problem, every time I'm at a pie store I just wonder how the heck do they do it :P Anyways, I will follow all the tips. Thank you!
Good tips indeed. I pretty much made all the mistakes you mentioned. Hot day, hot hands, overworked, not cold enough etc etc. Now for another try using your methods.....
Hey awesome video with in-depth information. Thanks a tonne. Is there any replacement for egg?
Thank you! This is SO helpful. Can you use the same concept for the pastry rings for bigger tarts or will the bottom not hold as well as the small rings? Thanks again!
Brilliant!
I love fondant rolling pin good tutorials thank you
just made this pastry and it is delicious and delicate. not too sweet, just right
Thank you so much for this! Best demo I've seen -- so thorough and visually so clear. Touched everything I've encountered when making sweet shortcrust, and sat there wondering "is this right?".
Keith Porter-Snell that’s great to hear thanks so much!
this is so helpful thanks
my pleasure glad I could help
Great video! Question: do you re-roll out the leftover scraps? Or what do you with those? Is there a way to use them so they don't go to waste?
Hi, can you substitute with pastry flour? Thx! It looks great!
Hi , thank you so much for this helpful video, just wondering because this is too much work , can we make more dough and keep half of it in the freezer for next time? Thanks again, Mary from Canada
This video is amazing! Thanks for the tips - got me excited to try this now. I’ve been doing it wrong all this while!
Jessica Chow I’m sure you’ve been doing brilliantly this is just my preferred method :)
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Kk
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Instructions taken from the website link in description:
Sweet Pastry
200g plain flour
20g ground almonds
35g icing sugar
pinch of salt
125g unsalted butter, diced and chilled
1 large egg yolk
approx 1/2 tbsp ice cold water
Oven will need to preheat to 180C (160C fan)
1. Place the flour, almonds, icing sugar and salt into the bowl of a food processor and pulse until combined.
2. Add the butter and pulse in short bursts until the mixture resembles coarse breadcrumbs.
3. In a small bowl mix together the egg yolks, water and vanilla, add to the food processor and pulse until the pastry just starts to come together. Dont mix until the dough forms a solid mass as this will overwork the pastry and make it tough and risk it shrinking more as it bakes.
4. Tip the dough out onto the worksurface and use your hands to bring together into a uniform dough, forming into a disc and wrapping in clingfilm.
5. Refrigerate the dough for about an hour before using.
6. Take the pastry from the fridge and roll it out on a floured worksurface until about 2-3mm thick.
7. Line your tart pan.
8. Place the tart shell into the fridge for 30 minutes before baking.
9. Preheat the oven to 180C (160C fan) and line the tart with a crumpled piece of parchment paper and fill with baking beans or rice (it is easier if the paper has a hole in the middle).
10. Bake in the oven for 20 minutes then remove the parchment and the baking beans and bake for a further 10-15 minutes or until golden brown.
Tips:
- Most fruit tarts are best served on the day it is made. But if you cover with clingfilm and refrigerate, it will be good for a couple days longer.
- To prevent the pastry from shrinking there are two things to bear in mind. When adding the water be careful about adding the right amount. Water evaporates from pastry as it bakes and contributes to shrinkage, so adding too much can make it shrink further. Secondly be very careful not to overwork the pastry. The more you handle it the tougher it can end up and the more it will shrink.
There are quite a few more tips in the video, but if you just need ingredients or oven temp, here they are
Hello Edd, what's the longest you have kept unbaked pate sucree in the freezer? Thank you!
I saw in another video brushing some egg white once its cooked to prevent it from getting mushy once you put the custard on it. Any tips on that.
LOVELY BEAUTIFUL DOUGH THANKS YOU GOODNESS 🌟 DAPHNE COTTON ALWAYS 💜 AWESOME
Heyyyy!!! Do you have a recipe for a traditional English apple pie recipe?
Edd, how would you make these chocolate crusts? what would the measurements be?
Is it ok to omit ground almonds and make weight up with flour?
Hi how can I access the all the ingredients measurements eg: how much plain flour?
Hi Edd, can you make the pastry cases and freeze them to use later? Thanks!
Felicity Taylor I don’t like freezing the baked pastry (its delicate and so prone to damage, plus when defrosting can soften a little) but you can freeze the pastry itself, either as a unit or the lines tart shells and then bake them from frozen
Amazing video, thanks a lot. A few questions if you don't mind...
- Does it make a difference whether you chill in the fridge or freezer?
- If making individual tarts from a larger tart recipe, what kind of impact does it have on the cooking times?
- Your final tart on the video looked quite dark. If you were going to bake the tart again with a filling (lemon custard style filling for example), would you still blind bake to that extent? I'm worried about overbaking?
Thanks in advance and thanks again for an awesome video! 👍
Oh and one more... If you were making for people with nut allergies, is there a substitute for for the almond?
- Fridge or the freezer doesn’t make much difference other than time. Takes longer to chill the dough in the fridge but it will heat up ever so slightly quicker in the oven and the reverse is true when cooled in the freezer.
- yes smaller tarts will take less time. With pastry the timing is generally a guide so visual clues are the best way to judge timing
- yes if baking again with a filling you don’t need to go so dark (check out my strawberry and pistachio tart video for more detail)
- for the almonds you can sub in more four
The Boy Who Bakes, great, thanks for the quick reply!
Looks great! For a block of butter, how much flour is needed?
Depends on weight, half fat to flour is the rule generally
Do u have any tips for smaller pans? I seem to have a hard time blind baking mini cupcake sized pans
• send help • if your making tiny tarts, in mini cupcake pans your going to have to be very very careful not to rip the pastry as you line the tins. I would carefully use a pastry tamper which will help get the pastry into the tins
I noticed that you didn't brush the tins with butter which I do all the time.Should I stop doing it?. Thank you so much you explained everything in detail.
Lot 4656 depends on the dough really. This has a high proportion of fat so doesn’t stick at all
The Boy Who Bakes thank you.
*P R I C E L E S S !* 👍
Hi I love to make tarts but I live in Singapore which means such a humid environment and no matter how cold I get my pastry crust it will always shrink in the oven...how do I combat this? Love your vids!
i am right now in the making of a lemon meringe tarte but the dough cracked while rolling it out and as i tried to move it to the tin, it fell apart. I ended mashing it together in the tin. Now it is in the fridge to chill but it looks like a hot mess already.
Oh never mind. While taking the finished cake out of the oven after hours of baking and making I smashed it on the floor by accident. So one problem less, I guess^^
This is great! I could finally perfect my cornflake tart with this. My question is - how can I prevent a soggy bottom after blind baking? I have tried sealing a hot tart shell with egg wash before, but its on and off with success :(
LynseyRose I always use egg yolk, and make sure you don’t add any extra water, just 100% egg. I find it works really well, and normally only do one coat but I don’t know people that recommend a double coating
+The Boy Who Bakes hi in your recipe it says 1 egg yolk for the pastry, but in video u added two? Which one is it?
simon cheng sorry for the confusion that post is a half mixture so uses one but the full batch uses two
woof
How to line a oblong tin
Can let my short crust pastry, rest over night in the pie tin?
I struggled to get the amount of ingredients for your pastry,don’t think you gave the amounts used..Just flour,almond nuts , Oh,2x eggs,that’s good.How much flour etc.
There is a link below the video
Sorry but too much information honest comment
tooooo much class, need less talking.
Sorry you didn’t enjoy the video but unlike a lot of food videos on UA-cam (of which there are many) I try to really teach as much as I can to really help you understand how to make the recipe well.