How to make a perfect Tart Shell | Detailed Tart Crust instructions

★Online Classes★
For more online classes please visit: hanbitcho.com/course/
Making a good tart shell is key to a good tart. If you don’t have a good basket, then whatever you put inside would just fall out!
Mistake in the video
I wrongly mentioned the term “Shortcrust Pastry”. This is a term that’s used for dough that is either savoury or that has little sugar. It’s a term that’s usually used for pie crust. I was confused with the term “shortcrust pastry” when I made this video. Hopefully no confusions!
▶Updated Tart Shell Tutorial◀
There's actually a more up to date tart shell video that's even more comprehensive!
• Foolproof Tart Shell M...
▶Tart Crust◀
I have used the perforated tart ring. Same recipe applies for a regular tart pan.
Quantity: 2 tart crusts of 16cm diameter (2cm height) To be honest, if you scrape the leftovers and roll them out, you can get more than 2 tart crusts.
Butter (room temp) 100g
Salt a pinch
Powdered Sugar 72g
Almond Powder 20g
Corn Starch 30g
Eggs 36g
Cake Flour 170g
① Beat the butter lightly (add in salt).
② Sift in powdered sugar, almond powder and corn starch. Beat lightly.
③ Add the eggs gradually and mix.
④ Finally, add in the cake flour and mix well.
⑤ Roll it out to 2mm/3mm thickness between parchment papers. (2mm thickness for 6~8cm diameter, 3mm thickness for 14~18cm thickness. Any other sizes, you decide)
⑥ Rest in the fridge for 1~2hrs.(you get better results when you rest them)
⑦ Cut out into strips/discs.
⑧ Line the tart ring. Place it on a perforated mat.
⑨ For 2mm thickness, bake at 160℃ for 15mins. For 3mm thickness, bake at 170℃ for 15mins.
⑩ If you are to bake the tart crust again after adding the almond cream, then bake 2~3mins less. (so around 12~13mins)
If you want to apply egg wash the recipe is as follows: 10g Heavy Cream, 40g Egg yolk. Mix them well and strain it before use. Once the tart shell has cooled down completely, then brush them evenly and bake for 10~12mins at 160℃.
▶How to store◀
I usually store the tart crust in the strip/disc format in the freezer up to a month and bake just before use. Alternatively you can bake the tart shells, cool them, then store them in this baked state in the freezer up to a month - but I usually don’t do this because it takes up too much space.
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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado
Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (amzn.to/2Xq5hc9)
Silicone Mat: Silpat(amzn.to/3tLB1UL) or Silpat equivalent(amzn.to/3zcO5nf)
Perforated Silicone Mat (Mesh): amzn.to/3EqgwSw
Hand Blender: Braun MQ 7035X (amzn.to/2XsCrb4)
Stand Blender: Vitamix QuietOne (amzn.to/3nDPJMj)
Infrared Thermometer: amzn.to/39gAaSm
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: amzn.to/3hyiWEA
Zester: Microplane (amzn.to/3AitrDf)
Whisk: Matfer
★SUBSCRIBE to my Channel★
/ @hanbitcho
★Online Classes★
For more online classes please visit: sugarlane.kr/english
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/ sugarlane.korea
★슈가레인 베이킹 스튜디오 수강 문의★
blog.naver.com/oasis8jd
#tartshell #tartcrust #조한빛 #슈가레인

Пікірлер: 865

  • @HanbitCho
    @HanbitCho2 жыл бұрын

    Sorry everybody I have deleted 30 videos by mistake and I am in the process of re-uploading them. Pls be patient!

  • @victorls

    @victorls

    2 жыл бұрын

    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

  • @rok6322

    @rok6322

    2 жыл бұрын

    Ur the Best Chef Mr Cho :)

  • @infinixsmart2621

    @infinixsmart2621

    2 жыл бұрын

    😲

  • @benjaminsantana4512

    @benjaminsantana4512

    Жыл бұрын

    Love you man ❤️

  • @kathyhorne556

    @kathyhorne556

    Жыл бұрын

    No worries. Thank you for making these videos❣️

  • @louisecosta4237
    @louisecosta42372 ай бұрын

    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!!

  • @HanbitCho

    @HanbitCho

    2 ай бұрын

    Glad it was helpful!

  • @anushkarodrigues6845
    @anushkarodrigues68452 ай бұрын

    Love how calmly you explain and give all the tips and tricks chef!

  • @HanbitCho

    @HanbitCho

    2 ай бұрын

    Thanks!

  • @fifthavenue8505
    @fifthavenue8505 Жыл бұрын

    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!

  • @HanbitCho

    @HanbitCho

    Жыл бұрын

    cool

  • @ny3756
    @ny3756 Жыл бұрын

    OMG! They are so good and using tart rings are a game changer! Thanks for always explaining everything in such details!

  • @HanbitCho

    @HanbitCho

    Жыл бұрын

    You are so welcome!

  • @gohph7196
    @gohph7196 Жыл бұрын

    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.

  • @HanbitCho

    @HanbitCho

    Жыл бұрын

    Glad you enjoy it!

  • @krausiek4119
    @krausiek41192 жыл бұрын

    Can’t wait to try this method of making tart shells! I’ve always wanted to know how these were done. Thanks for sharing 🙏❤️

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    no probs!

  • @Dtuvcx

    @Dtuvcx

    11 ай бұрын

    @@HanbitChohi! What is the cake flour 170g, that you wrote in recipe under the video?

  • @lindam9103
    @lindam91032 жыл бұрын

    Love the way you explain the whole procedure! Thank you for sharing your knowledge 🥰🥰

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    Glad it was helpful!

  • @aw7907
    @aw79072 жыл бұрын

    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!

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    oh i freeze before baking as it takes up less space.

  • @limsayching5303

    @limsayching5303

    2 жыл бұрын

    Are you means we can keep the dough in fridge after we shape in the mold without baking ?

  • @davidrosenman976
    @davidrosenman976 Жыл бұрын

    Bought the perforated air mat and it made a world of difference! best purchase for my tart shell game!!!

  • @HanbitCho

    @HanbitCho

    Жыл бұрын

    nice!

  • @ajeebkahani007
    @ajeebkahani0072 жыл бұрын

    Your work is perfect as you give proper explanation. Love it

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    Thank you so much 😀

  • @channeville435
    @channeville435 Жыл бұрын

    One of the best video I have ever watched. All the instructions is clear and the technique is good 👍👍👍

  • @HanbitCho

    @HanbitCho

    Жыл бұрын

    Glad you liked it

  • @JuliaFlorian
    @JuliaFlorian2 жыл бұрын

    I love how you work, so hygienic.

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    Thank you! 😊

  • @rivkabunga3584
    @rivkabunga35842 жыл бұрын

    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! 💓

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    yep yep!

  • @vanessayang9896
    @vanessayang9896 Жыл бұрын

    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

  • @HanbitCho

    @HanbitCho

    Жыл бұрын

    thanks

  • @yvonnetx6002
    @yvonnetx60022 жыл бұрын

    This was so cool!! Thank you for the great tips!! I’m glad I found your channel 🤩

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    You're so welcome!

  • @gabrielglouw3589
    @gabrielglouw35895 ай бұрын

    Thank you for a good easy to follow video without a bunch of “entertaining” fluff. Subscribed.

  • @HanbitCho

    @HanbitCho

    5 ай бұрын

    thanks

  • @buso007nitrox
    @buso007nitrox5 ай бұрын

    You sir, are a master at your craft! Amazing!

  • @HanbitCho

    @HanbitCho

    5 ай бұрын

    Thank you! Cheers!

  • @Daniel-xu6kd
    @Daniel-xu6kd2 жыл бұрын

    Thank You Hanbit Cho. I have found my new instructor! -Daniel

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    Great job!

  • @JamesTalvy
    @JamesTalvy5 ай бұрын

    Thank you so much for this tutorial chef Hanbit! I am certainly going to try it!

  • @HanbitCho

    @HanbitCho

    5 ай бұрын

    Hope you enjoy!

  • @sestimxavier9147
    @sestimxavier91472 жыл бұрын

    You are amazing chef, thank you for sharing your knowledge🙏👍

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    My pleasure 😊

  • @dazedconfused5019
    @dazedconfused5019 Жыл бұрын

    Enjoyed the explanation of the two different methods and the demo.

  • @HanbitCho

    @HanbitCho

    Жыл бұрын

    thanks

  • @kon7997
    @kon79973 ай бұрын

    i have been looking for a channel like this for a long time love the content and thank you for sharing the knowledge

  • @HanbitCho

    @HanbitCho

    3 ай бұрын

    thanks!

  • @howaidasaleh1291
    @howaidasaleh1291 Жыл бұрын

    Thank you for sharing this amazing recipe, that’s fantastic ❤

  • @HanbitCho

    @HanbitCho

    Жыл бұрын

    thanks.

  • @MiKa-bz2xg
    @MiKa-bz2xg2 жыл бұрын

    Thank you for re-uploading the videos Chef. Best of luck 👍

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    Thank you too

  • @liweiching4555
    @liweiching45552 жыл бұрын

    Thank you for such nice detailed recipe. You are really amazing

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    My pleasure 😊

  • @manfreds86
    @manfreds862 жыл бұрын

    Excellent as usual, thanks a lot for uploading!!

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    No worries!

  • @Computer0111196
    @Computer01111962 жыл бұрын

    This is one of your best clips 👌

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    haha yep!

  • @reymaranon1089
    @reymaranon1089 Жыл бұрын

    Thanks chef for sharing the good idea of making tarc shell

  • @HanbitCho

    @HanbitCho

    Жыл бұрын

    sure.

  • @ww-cz8ld
    @ww-cz8ld2 жыл бұрын

    Im glad this channel exist!

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    thanks!

  • @markspradling252
    @markspradling2522 жыл бұрын

    Thank you Chef! I can’t wait to try.

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    ok!

  • @user-qh1ut9mx7k
    @user-qh1ut9mx7k2 жыл бұрын

    자세한 설명!! 유용한 팁!! 한빛 쉐프👍👍

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    감사합니다~

  • @jowind777
    @jowind777Ай бұрын

    Thank you so much, Chef! I’ve learnt a lot from you 🎉❤

  • @HanbitCho

    @HanbitCho

    Ай бұрын

    Happy to hear that!

  • @dwrecktheanimal
    @dwrecktheanimal6 ай бұрын

    You have a very pleasing conversational skill.

  • @HanbitCho

    @HanbitCho

    5 ай бұрын

    thanks

  • @mikko1413
    @mikko14132 жыл бұрын

    Love all your video Chef ! Hope to attend classes in your academy someday ❤️😍

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    Always welcome

  • @scroll01
    @scroll012 жыл бұрын

    Thank you Chef. God Bless

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    Thank you too

  • @vincentchan1173
    @vincentchan1173 Жыл бұрын

    Thank you so much for sharing your knowledge!

  • @HanbitCho

    @HanbitCho

    Жыл бұрын

    thanks.

  • @vanessamccarthy7807
    @vanessamccarthy78075 ай бұрын

    Youve given some great tips here. Thank you

  • @HanbitCho

    @HanbitCho

    4 ай бұрын

    Glad it was helpful!

  • @elizabethleong5505
    @elizabethleong55052 жыл бұрын

    This video is so helpful thank you

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    Glad it was helpful!

  • @Laurent-es4js
    @Laurent-es4js2 жыл бұрын

    Awesome content Chef 😍

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    great!

  • @keranali6188
    @keranali61882 жыл бұрын

    Great video love the explanation

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    Glad you enjoyed it

  • @worderbubble2957
    @worderbubble29572 жыл бұрын

    i love your content, thank you for sharing

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    Glad you enjoy it!

  • @chungkaing7113
    @chungkaing7113 Жыл бұрын

    You give good explanation is great

  • @HanbitCho

    @HanbitCho

    Жыл бұрын

    thanks.

  • @ToHaegeum
    @ToHaegeum2 жыл бұрын

    Exactly what i was looking for🌴

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    Thank you!

  • @alexandercapo4395
    @alexandercapo4395 Жыл бұрын

    Thank's for you video,so very utility and perfect 👏👏👏👏👏👏👏👏👏

  • @HanbitCho

    @HanbitCho

    Жыл бұрын

    You are welcome!

  • @sayasama7332
    @sayasama73322 жыл бұрын

    amazing...I can't wait to make this💞

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    Hope you like it!

  • @sheonecam1396
    @sheonecam13962 жыл бұрын

    thanks,amazing technique.

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    You are welcome!

  • @devoneybakes
    @devoneybakes2 жыл бұрын

    Thanks so much, this video is just what Ive been looking for :-)

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    Glad it was helpful!

  • @noneya7492
    @noneya7492 Жыл бұрын

    Very thorough and informative thank you subbed

  • @HanbitCho

    @HanbitCho

    Жыл бұрын

    thanks.

  • @todboreham9186
    @todboreham9186Ай бұрын

    Amazing. Thank you for this!

  • @HanbitCho

    @HanbitCho

    Ай бұрын

    thanks!

  • @raymondmoderski3216
    @raymondmoderski3216 Жыл бұрын

    Wonderful demonstration Hanbit! Thank you for teaching such great technique and the recipe too. Ray Moderski.

  • @HanbitCho

    @HanbitCho

    Жыл бұрын

    thanks!

  • @edithharmer1326
    @edithharmer13262 жыл бұрын

    Amazing! Great Educational Tutorial. Thank you for sharing. Greetings from Singapore 🌷🌷🇸🇬 Edith, a happy Subscriber.

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    Thanks and welcome

  • @gilliankew
    @gilliankew Жыл бұрын

    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 ❤

  • @HanbitCho

    @HanbitCho

    Жыл бұрын

    okie

  • @balimango102
    @balimango102 Жыл бұрын

    This bro is so underrated I love him ❤

  • @HanbitCho

    @HanbitCho

    Жыл бұрын

    thanks.

  • @rangamanjula3264
    @rangamanjula32642 жыл бұрын

    Lovely easy recipe thanks Chef.💐 We can use for tart a p f without cake flour

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    Yes you can

  • @palaboyseries3899
    @palaboyseries3899 Жыл бұрын

    ill deffinitely use rhis techniques❤❤❤

  • @HanbitCho

    @HanbitCho

    Жыл бұрын

    cool.

  • @wissamwassim3458
    @wissamwassim34582 жыл бұрын

    fan tas tique chef ! un grand merci.

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    yep!

  • @TwoDogsFighting
    @TwoDogsFighting6 ай бұрын

    Nice and concise.

  • @HanbitCho

    @HanbitCho

    6 ай бұрын

    thanks

  • @estonian44
    @estonian442 жыл бұрын

    have been waited this one for, ever/

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    haha nice!

  • @yogayoggie2209
    @yogayoggie2209 Жыл бұрын

    I like the tips on kneading the dough with scrapper because of body temp. Good one

  • @HanbitCho

    @HanbitCho

    Жыл бұрын

    thanks

  • @Noraphat1
    @Noraphat110 ай бұрын

    Thankyou Chef , you are superman, I followed you

  • @HanbitCho

    @HanbitCho

    10 ай бұрын

    Thanks and welcome

  • @christinel5997
    @christinel59972 жыл бұрын

    Rooting for you Hanbit!

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    Thank you!

  • @cloealia9662
    @cloealia9662 Жыл бұрын

    I Look Forward to more Informative Videos🎉

  • @HanbitCho

    @HanbitCho

    Жыл бұрын

    thanks!

  • @lumiere_61
    @lumiere_61 Жыл бұрын

    Great vidéos ! Thank you !

  • @HanbitCho

    @HanbitCho

    Жыл бұрын

    cool

  • @Sekhmetouserapis
    @Sekhmetouserapis Жыл бұрын

    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 👍

  • @HanbitCho

    @HanbitCho

    Жыл бұрын

    good for you!

  • @Earthling12199

    @Earthling12199

    6 ай бұрын

    Love the part where he says "so why do people prefer these things, well because they are better than the classic things"

  • @HanbitCho
    @HanbitCho2 жыл бұрын

    *This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: amzn.to/3hyiWEA Thank you for the contribution @cellowify

  • @tanthiennguyen9308
    @tanthiennguyen93086 ай бұрын

    Vielen Dank für ihre Erklärungsbedürftige Rezept Strahlen haben

  • @HanbitCho

    @HanbitCho

    5 ай бұрын

    hi!

  • @khendy01
    @khendy012 жыл бұрын

    Thank you Chef Hanbit! That was an informative video! New subscriber here! ❤️ I aspire to be a pastry chef too like you!

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    Welcome!

  • @mireyagarm2731
    @mireyagarm27312 жыл бұрын

    Hope I can make them soon

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    yep!

  • @magggcho
    @magggcho2 жыл бұрын

    thank youuu!!!

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    thank you!

  • @gl7038
    @gl70382 жыл бұрын

    I bought these but have not used them yet. Will have to try this recipe

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    Hope you enjoy

  • @Monalisaribeiro
    @Monalisaribeiro2 жыл бұрын

    Gente q maravilhoso amei ele

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    thanks!

  • @ninisannisa2151
    @ninisannisa21512 жыл бұрын

    Thankyouu chefffff

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    You are most welcome

  • @brendanbush2174
    @brendanbush2174 Жыл бұрын

    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

  • @HanbitCho

    @HanbitCho

    Жыл бұрын

    hello!

  • @soheilashad6375
    @soheilashad63752 жыл бұрын

    Since I have seen your wonderful videos, ordered the tart rings and can’t wait to try your berry tarts. Is it possible to freeze the shells? If yes, before baking or after? Thanks

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    yeah you can do that.

  • @kostassxatzi4158
    @kostassxatzi41582 жыл бұрын

    great video

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    Thanks!

  • @majela414
    @majela4142 жыл бұрын

    perfect!

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    thanks!

  • @nyonikamitra1627
    @nyonikamitra16272 жыл бұрын

    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!!

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    oh you can add cocoa powder. I'm actually working on a chocolate tart video right now!

  • @ozlemburtek5960
    @ozlemburtek59602 жыл бұрын

    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 🤍

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    oh that's a different recipe!

  • @fayeh9162
    @fayeh91622 жыл бұрын

    Chef, I followed your recipe & instruction and it came out amazing! :D Do you have the recipe for chocolate version tart shell?

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    oh I'm going to upload a chocolate tart later!

  • @fayeh9162

    @fayeh9162

    2 жыл бұрын

    @@HanbitCho Thank you chef! 😄

  • @daliavalaite8958
    @daliavalaite89587 ай бұрын

    ❤ Much respect!

  • @HanbitCho

    @HanbitCho

    7 ай бұрын

    thanks

  • @hamzie11
    @hamzie112 жыл бұрын

    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

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    it's not an issue about the butter - it's about the working speed. it's all down to experience.

  • @jamelamohamed8031
    @jamelamohamed80312 жыл бұрын

    شيء جميل شكرًا لك

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    thanks!

  • @user-ni6ej1sh3u
    @user-ni6ej1sh3u Жыл бұрын

    Ханбит спасибо вам ❤

  • @HanbitCho

    @HanbitCho

    Жыл бұрын

    thanks.

  • @minamax
    @minamax2 жыл бұрын

    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 😊😇

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    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.

  • @minamax

    @minamax

    2 жыл бұрын

    @@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 ✨

  • @APPNousheen
    @APPNousheen Жыл бұрын

    Thankyou from india❤️❤️🙏

  • @HanbitCho

    @HanbitCho

    Жыл бұрын

    thanks!

  • @Bel-gk7ie
    @Bel-gk7ie2 жыл бұрын

    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)

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    you shouldn't use clarified butter - you can't cream it properly.

  • @Chemeleon15

    @Chemeleon15

    Жыл бұрын

    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

  • @TrappedinSLC

    @TrappedinSLC

    6 ай бұрын

    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.

  • @MrLukakis
    @MrLukakis2 жыл бұрын

    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!

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    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 kzread.info/dash/bejne/oKijscWaetWYqqg.html

  • @MrLukakis

    @MrLukakis

    2 жыл бұрын

    @@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!

  • @sharanyaavenkataraman2196
    @sharanyaavenkataraman21962 жыл бұрын

    this was such an amazing and informative video! Is it possible to make these without eggs?

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    hmm not sure...

  • @romian988
    @romian9882 жыл бұрын

    Amazing ! What about the tart shells for pies that need to bake for a long time like apple pies ? Do you need to cook them in advance too?

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    up to you!

  • @Ellyana8235
    @Ellyana82352 жыл бұрын

    Hi chef, Would you mind making a video of a perfect choux? Thank you so much 😊

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    Great suggestion!

  • @Huge-Swine
    @Huge-Swine Жыл бұрын

    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?

  • @HanbitCho

    @HanbitCho

    Жыл бұрын

    Use all purpose!

  • @user-ls6pg3cd9l
    @user-ls6pg3cd9l2 жыл бұрын

    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.

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    yep correct!

  • @SaRaHh_khAliD
    @SaRaHh_khAliD5 ай бұрын

    You are my favourite ❤

  • @HanbitCho

    @HanbitCho

    5 ай бұрын

    thanks!

  • @bettycheung470
    @bettycheung4702 жыл бұрын

    Thank you Hanbit for taking the time to share the useful recipe and tips! I’d like to ask if you have a favourite brand of the perforated tart rings that you would recommend?

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    I used Korean ones!

  • @mariacordova9410
    @mariacordova94102 жыл бұрын

    New subscriber and love your techniques. Can you make my favorite Key lime pie😋 Thanks and Congratulations 🎊 and more subscribers to come.

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    Welcome!

  • @_bbbbbbecky_
    @_bbbbbbecky_ Жыл бұрын

    hey hanbit! love your videos!! I have a question, after baking it was crunchy, but how do I keep it crunchy until the next day? or how do I store it? and up to how many days?

  • @HanbitCho

    @HanbitCho

    Жыл бұрын

    it will go soggy after a while.

  • @tjharv0312
    @tjharv0312 Жыл бұрын

    Thank you kindly for your very informative video. I can't wait to give it a try. Where can I find the recipe measurements?

  • @HanbitCho

    @HanbitCho

    Жыл бұрын

    in the description.

  • @sadewa48
    @sadewa482 жыл бұрын

    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?

  • @HanbitCho

    @HanbitCho

    2 жыл бұрын

    yeah i think the tart dough was the problem. i've written down the possible issues in the description.

  • @OffgridATM
    @OffgridATM4 ай бұрын

    Love your style, I’m super excited to make my first perfect tart shell, thanks @HanbitCho

  • @HanbitCho

    @HanbitCho

    4 ай бұрын

    thanks.