Which one was your favorite look?? :) Feel free to ask in case you have a question!

@nevilledavid8226

4 жыл бұрын

Well done you make it look so simple

@user-rr7ih8pi4f

4 жыл бұрын

Hi.....How many hours to keep in fridge?

@nehabagla5552

4 жыл бұрын

Wht can we use instead of eggs..???

@rusidahzaidi9703

4 жыл бұрын

Pls can u write the name of the flour for dusting on t rolling pin.tq

@mamas131

4 жыл бұрын

Please write down the ingredients and measurements in description

Basically, you are AMAZING! I love the detail you go into about the various options, in particular how & why they work. Nobody else does that. You rock!

I have been making pies and galettesfor the last year and am now moving into tarts. This was incredibly helpful. These crusts are all so fine and delicate. I can't wait to try this out next weekend!

What a beautiful job you did on all these. Thank you very much!

Very well presented.. nice sharing 👍👍

Thank you so much for the tips and recipie.it looks perfect.keep up the good work

@PastryLivingwithAya

4 жыл бұрын

Thank you! :)

Hi Aya, Wow this video is packed full of amazing tips! So informative. These tart cases look beautifully delicate and perfectly uniform, you have amazing skills! I can't wait to try!

Amazing video with clear details and helpful tips. Thank you for sharing!

Wonderful, thanks for explaining everything in an uncomplicated manner.

Your video was so helpful! I just finished making a tart shell using your recipe and tips and it came out beautifully. I can’t thank you enough!

@PastryLivingwithAya

4 жыл бұрын

Omg thank you for Sharing that!! I love it💕💕

I don't know if I already said it,but here it is: thanks to you,my crust dough has gotten wayyy better and I was able to solve some issues (like having the crust way too thick). I also taught my mother in law some of your tricks. She was stunned that she never thought of them before (like poking the dough with a fork on the bottom or poking the edges). We do poke some types of doughs but there's this one recipe we use on Easter that she never thought of poking the bottom. Thank you

this recipe is truly amazing ive done it over 5 times and i love it

Thank you for the amazing recipes and even better explanations!

Omg i've tried this recipe and is amazing, the tarts looks stunning, really crunchy and so so good! Thank you very much for sharing it with us!

@dkn9993

Жыл бұрын

Can you share the recipe? I mean wth the measurement

@reginabaillie2535

Жыл бұрын

Love to have your pastry recipe and the quantity❤

Fantastic tips- and so detailed! I love how you provided so many different options depending on what tools we might already have 😁

@PastryLivingwithAya

3 жыл бұрын

Thank you so much🤗💓 I believe in starting from what we have! ;)

Truly amazing instructions!!! Thank you!!

Awesome video, I learned so much! Thank you for sharing this!

I am Glad to have found your channel. Thank you so much!

@PastryLivingwithAya

4 жыл бұрын

Aww I'm glad you found me!!! Thank you.

@lenyhalim2189

3 жыл бұрын

Can we make the crust in advance? What is the best way to store the crust to keep its crunchy texture?

I’m so happy I found you teaching us how to make tart pastry💝📝

@PastryLivingwithAya

4 жыл бұрын

Aww thank you!

the best and most comprehensive video on tart crusts! thanks so much!

@PastryLivingwithAya

3 жыл бұрын

Aww thank you!!

Thank you for sharing & teaching. Made the tarts shells & the recipe of your pastry cream. Amazing. It was a success. ☺️

Thank you for such a detail tutorial 💖

@PastryLivingwithAya

4 жыл бұрын

Thank YOU for sharing the feedback!

Thank you so much for this amazing tutorial. I have been struggling to make pastry using butter and egg, unable to achieve a dough that didn’t stick to my rolling pin or my table (or me!). I have always been told that I can’t make pastry because I have warm hands. You explained so clearly and demonstrated immaculately. Using my bread scraper has changed my pastry life. I made Tarte au citron tonight for the first time. It was amazing. I baked blind without ceramic beans! Thank you again

Thank you...great demonstration, presentation, explanation, systematic, focused

I can’t believe how much I learned from you in just a few minutes. What an incredible video. I can’t begin to thank you enough. I’m deeply grateful for all the time and effort you put into creating your content to help people like me. This video has given me so much confidence that I feel pastry is no longer one of the dark arts! 🙏💕

Can’t wait to make this for quiche! I love quiche but never made one. Now I will. Thanks so much for this excellent video. Well done!

@PastryLivingwithAya

4 жыл бұрын

I never made quiche with sweet tart crust. You might want to try pie dough instead as traditional ones but let me know if it worked if you ever tried!

They look so beautiful !!!

@PastryLivingwithAya

4 жыл бұрын

Thank you!!

I baked them today and these were lit🔥 everyone in my family enjoyed it

Perfect 😍⭐⭐⭐⭐⭐ Thank you so much for sharing 👍

This recipe was incredible and all your tips made it so easy! Thank you so much! I had been scouring the internet for something like this to make these tarts and this video and your recipe on instagram was a awesome. Thank you!!!

@PastryLivingwithAya

3 жыл бұрын

Glad you found what you were looking for! :) Thank you for taking time to comment🙏

@Angie-ns9pm

3 жыл бұрын

First time i watched you and i subscribed, it seems so easy and not complicated for the home baker like me. Love it! 😊

@aiesemeaiel

2 жыл бұрын

@@Angie-ns9pm , gmt,bm,rm.

@sueannmarie2909

2 жыл бұрын

Where's the recipe? I need measurements please.

@florencelee8659

8 ай бұрын

@@sueannmarie2909here too. Where is the recipe? Need the measurements

This is such a great tutorial- very thourough

@PastryLivingwithAya

4 жыл бұрын

Thank you! :)

It is so professional. Thank you very much for this video.

Excellent details that you shared, not skipping over anything. .

Thank you so much for explaining what the tool does and what it is called!♡ you saved me so much time!

@PastryLivingwithAya

3 жыл бұрын

Aww thank you so much for sharing the warm feedback!🤗💖

Thank you for putting up the ingredients it just shows you are not selfish like some others who want us to go to their website and your recipe is fantastic and so well explained

@verucasalt9182

Жыл бұрын

I think these “ selfish” people are trying to make a living about of their craft and live as KZread patisserie teachers . There is nothing wrong with that . We should just be grateful that they are sharing their secrets with us . 😮

@recuerdos2457

9 ай бұрын

Agreed. I never like to click on unknown sites for safety reasons.

Thank u for sharing this chef!

Really excellent tutorial with so many tips. You are so generous to show all your techniques. Love the metric measurements as I'm in Australia. Thank you so much. 👏👏👏💖

This is great. Thanks so much for sharing 😊 The cases look so perfect 🥰

@PastryLivingwithAya

4 жыл бұрын

My pleasure! Thank YOU! :)

This was absolutely the best video I could have imagined. Every second was packed with really important info. So well put together that I am going to make some. Ive worked at fancy bakeries and they always look so delicious. It will be a nice treat for my family and friends. I think i will try aluminum cans cut into rings for mini tarts

@luzvimindasumallomendoza6374

2 жыл бұрын

Thank you for those tips you gave.

Fantastic tutorial thank you!!

Excellent presentation and content and so easy to follow. Thank you very much

You teach just like I do with my pastry students ! Your technique is really good and goes along with traditional French baking .! Great job ! Chef John Rutherford

Wow! This was my first time watching You and I did subscribe. I really like how You gave so many options to fix these tart crusts?! Anyway, I did give You a like and subscribed too. Thank You, for sharing all of these things and Your talents too. 😊👍🏼

@PastryLivingwithAya

4 жыл бұрын

MANY thanks!! Thank you so much for subscribing and I can't wait to share much more with you!

@dalainebloom4505

4 жыл бұрын

You are very welcome and thank You too. I saw the comment below mine but did not read Your reply. Where can I get your recipe for this dough. I think that You told Us the ingredients but maybe not? Thank You anyway. 😊👍🏼

@PastryLivingwithAya

4 жыл бұрын

@@dalainebloom4505 Check out the description box under the video. It's all listed there. Let me know if you couldn't find it.

@dalainebloom4505

4 жыл бұрын

I did find it. Thank You.

@PastryLivingwithAya

4 жыл бұрын

@@dalainebloom4505 You are welcome!

Thank you, Aya! Fabulous tutoring 🥰

Thank you very much,this recipe is wonderful and made it easy,be blessed

I think every tart was beautiful. But my favourite one was the ring mould with the sides with design

@PastryLivingwithAya

4 жыл бұрын

Me too, that looks most professional!

Absolutely the best recipe EVER!!! Thanks Aya! I love the tart crust so much!

@PastryLivingwithAya

4 жыл бұрын

Aww thanks! I'm glad you liked the recipe!

just made dad tart for his bday with your pastry cream n tart crust recipes, both him nd i LOVED IT! tysm :,)

Best you Tube I've ever seen. You explain perfectly, concisely and you sound terrific. Thank you! I learned what I was doing wrong.

@PastryLivingwithAya

4 жыл бұрын

Aww thank you so much!! I'm so glad it solved your problem✨✨

Made this yesterday. Amazing! The crust is thin and crunchy, perfect for my fruit tart .Thank u so much for sharing the recipe 🤗

@PastryLivingwithAya

3 жыл бұрын

Thanks for sharing it Yuni!! I'm so glad it was successful :) If you'd like, share the photo on Instagram by tagging or DMing me so that I can share ;)

@hibasalih7927

Жыл бұрын

How much time did you leave it in the mold in the fridge before baking it please 🙏

Can u make a tutorial on how to remove the mold/rings? Thanks! LOVED this video!

@GoodFencesMakeGoodNeighbors

Жыл бұрын

Yeah, I just ruined ALL MY WORK trying to remove my tarts.😢😫😭😭

@Ourpetsheadsarefallingoff

10 ай бұрын

You butter the ever loving s*it out of them beforehand.

@brucelawrence2686

4 ай бұрын

My just come right off once they cool

perfect recipe!! it works for me!! thank you chef

I LOVE them all.thank you so much for excellent teaching.

@PastryLivingwithAya

4 жыл бұрын

Aww thank you! I'm glad it was helpful to you.

Hi Aya, amazing recipe I made cheese tarts with them. Just wanted to know, how would you freeze unused tart shells? Unbaked or baked?

Hi Aya. New subscriber here! I love all the mould esp the one with the design coz I have them. I will diffinetely try yours.

@PastryLivingwithAya

4 жыл бұрын

Thank you for subscribing! Share the result then! ;)

So elegant and precise; a pleasure to watch. Thank you!

@PastryLivingwithAya

3 жыл бұрын

Thank you so much!🙏💛

I'm using your recipe and they came perfect😍😍😍😍 TYSM for your tutorial 😍😍😍😍

Hi, i just tried your recipe. It's my 1st trying it & It's great I love it. I made the tart crust plain (without filling, cos i want to know the result). It's crunchie and crumbled. And for the leftovers crust, i make as cookies for my nephew (with animal cookies cutter).

@PastryLivingwithAya

4 жыл бұрын

Aww I love that!! I love making cookies with them too :) I'm so glad it worked great!

Finally a decent tart recipe and I'm actually craving for a good custard tart with fruits

@PastryLivingwithAya

4 жыл бұрын

Hmm yum! This crust taste SO good with them! ;)

The circle is one is perfect, can’t wait to try this

thanks for sharing and i like the fact that you listed the ingredients below which is super helpful and kind

@PastryLivingwithAya

Жыл бұрын

Of course😊

Thank you for this great video, they all look delicious! I have a question, you don't have to butter the tart pans?

@PastryLivingwithAya

4 жыл бұрын

Thank you! Yes, you don't need to :)

Hi, great recipe, thank you !! I will try it next week-end ❤ If I may: It is called "sabLage", with "L", as "sable" means sand. "saBRage", with BR, also exists as a word, the root "saBRe" means sword. "Sabrage" is something some people do when the open the champagne bottle with a sword There, I could teach you someing back😊😊 Greatings from France

@PastryLivingwithAya

4 жыл бұрын

Love that! Thank you :)

I really love how you explain the reasons behind your choices, but without rambling. Excellent video

@PastryLivingwithAya

Жыл бұрын

Thank you so much!

Excellent tutorial! Thanks for sharing your expertise. wish i could taste the pastry .....yummmm

hi really liked your video want to ask a question is almond flour compulsory to add what if we want too make nut free tarts

@PastryLivingwithAya

4 жыл бұрын

Hello! Thank you! You can just use the same amount of all purpose flour instead. But the texture will change slightly, it will lose some flakiness and it tend to shrink or wind a little bit more.

thanks so much for all the tips. I will try the vegan version of this! :-)

@PastryLivingwithAya

4 жыл бұрын

Thank you for watching! I've never tried the vegan version, so I'm not so sure if it works but let me know how it turned out ;)

@SooperToober

4 жыл бұрын

Could you pleeez share your vegan subs!! Are you using Aquafaba for the egg or egg replacer (like EnerG ?) thx

@PastryLivingwithAya

4 жыл бұрын

@@SooperToober I'm not so familiar with vegan ingredients to be honest!! I've never used that one but let me know if that worked.

@SooperToober

4 жыл бұрын

I will definitely let you know once I try it out! Aquafaba is just the bean water from a can of chickpeas or Lima beans. High in proteins and used in vegan baking n cooking as an egg sub. 3 T = 1 egg white. Most popular is making vegan meringues. Whip chick pea water for 15 mins in a stand mixer to stiff peaks!! It’s awesome. 👍

@veganchefshabnam-coppervan6702

4 жыл бұрын

@@SooperToober It really depends on what you are making. For this pastry, you don't need an egg replacer. There are recipes with flour, sugar, coconut oil/vegan butter. otherwise, you can use, half a mashed banana, 1/4 cup of apple sauce, 1/4 cup of aquafaba whipped, chia or flax egg, or commercial egg replacer. hope this helps.

The best sweet pastry video! Thanks a lot for this detailed one.

@PastryLivingwithAya

2 жыл бұрын

Thank you so much!🙏🏻

These turned out amazing! I ordered a few de Beyer perforated tart rings to try next now! Thank you!

Hi Aya, thank you so much for sharing this recipe!!! I have a question. Some recipes call for creaming the butter and sugar first, but you mix the butter and dry ingredients first. What's the main difference? And how does it affect the final product? Thank you!

@PastryLivingwithAya

4 жыл бұрын

A great question! They are both common but different methods. For this method I used specifically, the intention is to coat flour with butter all around to create barriers of oils so that flour is not going to directly soak up liquids too much once they are added in the end; in this case, eggs. That's because flours create "gluten" once it combines with liquids which is necessary for pastry making but by reducing the amount, it creates more flaky, sable-like texture. You can feel in your month that by using the creaming method, it does not have the same flaky texture and gluten is slightly stronger. I hope that makes sense!

@suemonareng7802

11 ай бұрын

​

I'm fastinggg 😭

Loved the video....excellent tips n tricks .....such finesse...

Thanks I am about to make these today. Wonderful help. Thanks again

@PastryLivingwithAya

2 жыл бұрын

My pleasure!

hey i really liked your video, it helps me alot since i wanna begin a tart business,but i wanna ask how many small tarts could i make out of this recepie?

@PastryLivingwithAya

3 жыл бұрын

I've got the same questions and I barely remember now even though I made lots of times lol ...I think it is between 40-50 2.5 inch tartlets BUT I will give you an accurate info when I make it next time. Sorry!

@vanessahartono2150

3 жыл бұрын

@@PastryLivingwithAya Thankyouuu for ur answer :)

@PastryLivingwithAya

3 жыл бұрын

@@vanessahartono2150 You are welcome! :)

@M2a3i

2 жыл бұрын

I loved that niche- I would definitely go to a tart shop!

hi, may i know what flour u used for the dusting?

@PastryLivingwithAya

4 жыл бұрын

I used strong flour(bread flour) because it observes the least into the dough. This time, I used King Arthurs' brand but others work just fine!

I like the enthusiasm and the clean, beautiful look of your bakes. I am currently working to make my baking look more precise and beautiful and this was a good reference. Thank you.

@PastryLivingwithAya

4 жыл бұрын

Thank you! I'm glad you found me, I hope to keep providing useful tips for you! ;)

I tried this recipe it’s like wow Thnq soooooo much

What if I don't have almond flour and it's really expensive as well, can I change it for more all purpose flour? If so how much?

@PastryLivingwithAya

4 жыл бұрын

You can substitute same amount of all purpose flour for almond flour. But just to let you know, the texture will change! And it tends to shrink slightly more with more gluten.

@MrAlvinSinfulSong

3 жыл бұрын

@@SimonWoodburyForget it will shrink cause of gluten (shrink on the mold). It will look really weird

@MrAlvinSinfulSong

3 жыл бұрын

@@SimonWoodburyForget okay. To make it simpler to understand, it's going to be ugly. Lol. You could try and let us know the result you get.

@MrAlvinSinfulSong

3 жыл бұрын

@@SimonWoodburyForget Can I ask you a question? If you already have a good recipe why are you asking for another?

When you break that perfect pie crust my feeling was hurt 😱

@PastryLivingwithAya

4 жыл бұрын

Haha😁😁

They're perfect!

This is a fantastic tutorial. ❤️

I will watch it again when I have all the ingredients 😘

@PastryLivingwithAya

4 жыл бұрын

Thanks! :)

Where can I find the recipe for the dough. Thank you for letting me know

@PastryLivingwithAya

4 жыл бұрын

Check out the description box below the video!

I am on a binge enjoying your tutorials ❤

Made this tart, turned out perfectly.

im so curious abt her ethnicity, she has such a unique accent. sometimes i hear japanese, sometimes singaporean, but both are very light accent.

@PastryLivingwithAya

4 жыл бұрын

I'm Japanese but many people actually tell me I have French accent also Lol Still working on the pronunciation!

@imperiakwan3220

4 жыл бұрын

@@PastryLivingwithAya ur english is really good, i can barely notice ur japanese accent. i went to japan for academic exchange and im quite familiar with japanese accent. even some top uni students have a strong accent, so that's why i think your pronunciation is really great already! PS: your crust looks so perfect and it's very satisfying to watch haha

@PastryLivingwithAya

4 жыл бұрын

@@imperiakwan3220 Aww thank you so much! I was definitely one of them back then :) Or still I am in my opinion! Thank you though❤︎

No words to describe . This recipe and the demo was just out of this world ♥️. Thank you so much 🙏🌹

@PastryLivingwithAya

Жыл бұрын

Aww thank you🥰

This is such a great tutorial! It takes so much time for filming and editing! Liked and subscribed!

Is it okay to just omit the almond flour. No nuts for me!

@PastryLivingwithAya

4 жыл бұрын

You can use cake or all purpose flour instead.

@jaclynteo2468

4 жыл бұрын

@@PastryLivingwithAya hi.. a quick check.. so i can replace 50gm of almond flour to either cake or all purpose flour?

You are so beautiful and cute,looks like my daughter in law.❤❤❤❤

@PastryLivingwithAya

4 жыл бұрын

Thanks ume! :)

Perfect result, perfect video tutorial too. Congrats :) Thanks YT recommendation

Thank you so much for this lesson!

@PastryLivingwithAya

Жыл бұрын

My pleasure!

The best Tart crust recipe... I followed this recipe until now... Thank you... 👍👍👍

so manny fantastic tips , thank you , I've been making pastry for more than 40 years but learned so many new things from this video , much appreciated.

@PastryLivingwithAya

Жыл бұрын

I’m so glad! Welcome😊

Beautiful work chef. I learned a lot watching this!!!! Thank you.

@PastryLivingwithAya

4 жыл бұрын

Thank you so much for your feedback!☺🙏

めっちゃよい！作ります!

Thank you so much for sharing and clear explanation for the tips, wonderful 💜💕

@PastryLivingwithAya

4 жыл бұрын

My pleasure! Thank you for your feedback🙏

Loved your recipe,,,Thank you for Sharing,,,

What a great class. You are definitely an artist. I look forward to watching and learning more from you!

@PastryLivingwithAya

3 жыл бұрын

Aww thank you so much!🙏🤗💗 Welcome!!

OMG awesome tutorial! So glad I found your channel!

@PastryLivingwithAya

4 жыл бұрын

Thank you, I'm glad you found me too!