HOW TO MAKE A PERFECT TART CRUST FROM SCRATCH | WATCH THIS BEFORE YOU BAKE THEM

HOW TO MAKE A PERFECT TART CRUST FROM SCRATCH | WATCH THIS BEFORE YOU BAKE THEM // Step-by-step tutorial on how to make the perfect tart crust for your sweet pastries.
Have you ever had issues with the tart crust but haven’t figured out why??
You are not alone! Everybody faces these issues at some point. That is why I made this tutorial, explaining the most common problems most people face and giving my tips to solve them so that you can bake a perfect crust next time.
I’ll share the favorite sweet pastry crust recipe you can use for all kinds of pastries, including all the tips and tricks I know to make it look so clean and perfect, just like you see on social media ;)
Watch this before you bake them next time, and let me know how it turned out for you.
If you have any other questions, feel free to drop them in the comment section below!
🌟INGREDIENTS FOR THE TART CRUST:
• All-purpose flour: 350g (12.3 oz)
• Almond flour: 50g (1.8 oz)
• Powdered sugar: 150g (5.3 oz)
• Salt: a few pinch
• Unsalted butter: 180g (6.3 oz)
• Egg: 70g (2.5 oz)
BAKE AT 350F / 175 C for 10-20 mins, depending on the size, until they are golden brown.
(For commercial ovens, bake at about 325F / 162C)
📖 Get the printable recipe from my blog!:
pastryliving.com/a-perfect-ta...
🌟LINKS TO WHERE YOU CAN GET THE BAKING TOOLS FROM:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
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🌟WATCH OTHER TUTORIALS!:
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• BEST FRENCH BUTTERCREA...
[HOW TO MAKE VANILLA BUTTER CAKE]
• HOW TO MAKE SUPER MOIS...
[2 TYPES of LEMON CURD | SHINY or CREAMY? (And 10 ways to enjoy them!)]
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[HOW TO MAKE PERFECT ITALIAN MERINGUE | 5 IMPORTANT TIPS!]
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[LET’S MAKE APPLE TART! | WHAT I LOVE TO BAKE AT HOME]
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🌟ANY QUESTIONS? Let me know!💬
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[@PastryLivingwithAya]

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

[@nevilledavid8226]

Well done you make it look so simple

[@user-rr7ih8pi4f]

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

[@nehabagla5552]

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

[@rusidahzaidi9703]

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

[@mamas131]

Please write down the ingredients and measurements in description

[@Alexin1derland]

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!

[@PinchofMintCookingChannel]

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!

[@koasookfun3517]

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

[@chahi321]

Thank you for the amazing recipes and even better explanations!

[@lisafreebairn7736]

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!

[@afeefaazeez7547]

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

[@PastryLivingwithAya]

Thank you! :)

[@AapkaApnaTastyTadka]

Very well presented.. nice sharing 👍👍

[@erikanicholas1607]

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

[@SimonaShine]

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

[@kavita7430]

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]

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

[@kcatgol]

Wonderful, thanks for explaining everything in an uncomplicated manner.

[@bennybodash855]

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

[@samanthalau3696]

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

[@GoodFencesMakeGoodNeighbors]

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

[@Ourpetsheadsarefallingoff]

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

[@brucelawrence2686]

My just come right off once they cool

[@laurelinwainwright8650]

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

[@PastryLivingwithAya]

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

[@aychkay3534]

Truly amazing instructions!!! Thank you!!

[@melodylin5058]

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

[@PastryLivingwithAya]

Aww thank you!!

[@shrljazz]

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

[@PastryLivingwithAya]

Aww thank you!

[@Lollipopper13]

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

[@PastryLivingwithAya]

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

[@lenyhalim2189]

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

[@danielleshelbourne220]

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! 🙏💕

[@michellepernula872]

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]

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

[@OOHKitchen]

Thank you for such a detail tutorial 💖

[@PastryLivingwithAya]

Thank YOU for sharing the feedback!

[@themagiccreation7905]

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]

Can you share the recipe? I mean wth the measurement

[@reginabaillie2535]

Love to have your pastry recipe and the quantity❤

[@lizarutherford2477]

Thank you, Aya! Fabulous tutoring 🥰

[@jeremywhite164]

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

[@makifukuda4827]

They look so beautiful !!!

[@PastryLivingwithAya]

Thank you!!

[@stupidwifi3639]

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

[@pianist9]

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

[@lovingmemories8902]

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

[@PastryLivingwithAya]

Thank you so much for your feedback!☺🙏

[@Sewtangle]

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]

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!

[@abakerscravings]

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

[@PastryLivingwithAya]

My pleasure! Thank YOU! :)

[@rwshaw1234]

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

[@PastryLivingwithAya]

Thank you so much!🙏💛

[@horizontbeskrajneinovacije6440]

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

[@MegaShae2012]

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]

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

[@Angie-ns9pm]

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

[@aiesemeaiel]

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

[@sueannmarie2909]

Where's the recipe? I need measurements please.

[@florencelee8659]

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

[@ermygurl]

This is such a great tutorial- very thourough

[@PastryLivingwithAya]

Thank you! :)

[@lindasim7925]

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

[@PastryLivingwithAya]

My pleasure! Thank you for your feedback🙏

[@limcecilia2861]

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

[@MrChiptatum]

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]

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

[@recuerdos2457]

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

[@finnigankrickett7949]

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

[@PastryLivingwithAya]

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

[@ratstograts]

Great video. Looking forward to trying this recipe. Thanks.

[@PastryLivingwithAya]

Thank you! :)

[@NatMercuri_bnggroup]

I love watching your channel... your enthusiasm is greatly appreciated... thank you for your recipe and looking forward to more...

[@PastryLivingwithAya]

Thank you Nat! I appreciate so much🙏

[@lazygrandparents]

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

[@PastryLivingwithAya]

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

[@johnbuttersworth584]

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

[@rubykeiss1540]

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. 👏👏👏💖

[@thuyphuongmieu6364]

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

[@teekotrain6845]

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]

Thank you for those tips you gave.

[@dalainebloom4505]

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]

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

[@dalainebloom4505]

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]

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

[@dalainebloom4505]

I did find it. Thank You.

[@PastryLivingwithAya]

@@dalainebloom4505 You are welcome!

[@maryamaghaie1630]

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

[@PastryLivingwithAya]

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

[@rollencastillo5795]

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

[@yuniwisdiandari1735]

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

[@PastryLivingwithAya]

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]

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

[@afeefaazeez7547]

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

[@PastryLivingwithAya]

Me too, that looks most professional!

[@celestemccracken2651]

Fantastic tutorial thank you!!

[@paulinewilcox153]

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

[@maryamabbasi4021]

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]

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

[@RichelleG23]

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

[@PastryLivingwithAya]

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

[@mollyestrella9283]

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

[@PastryLivingwithAya]

Aww thank you so much!🙏🤗💗 Welcome!!

[@elonaoganisyan]

Thank you so much for sharing🙏🙏This was so educational😊can’t wait to try it!

[@PastryLivingwithAya]

Thank YOU for sharing it and yes, share the result with me! ;)

[@wauwaumeow]

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]

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

[@kov504]

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

[@stiliyanadimitrova1432]

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

[@Ayoken007]

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]

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

[@monworldsucre7527]

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]

Love that! Thank you :)

[@TobyMax853]

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

[@PastryLivingwithAya]

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

[@juliesmodernkitchen7606]

Thank u for sharing this chef!

[@foryouuu484]

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

[@PastryLivingwithAya]

Thank you so much!🙏🏻

[@veganchefshabnam-coppervan6702]

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

[@PastryLivingwithAya]

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]

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

[@PastryLivingwithAya]

@@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]

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]

@@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.

[@ayeshahussain3908]

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]

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.

[@TroyBankhead]

OMG awesome tutorial! So glad I found your channel!

[@PastryLivingwithAya]

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

[@egs64]

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

[@idkwhattosayk1569]

I'm fastinggg 😭

[@andreaabrams3429]

This is a fantastic tutorial. ❤️

[@guivianna4433]

It's the best recipe ever. Thank you for the best tutorial. This is so helpful. 💗💗💗

[@PastryLivingwithAya]

I'm glad! Thank you for sharing it ;)

[@vanessahartono2150]

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]

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]

@@PastryLivingwithAya Thankyouuu for ur answer :)

[@PastryLivingwithAya]

@@vanessahartono2150 You are welcome! :)

[@M2a3i]

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

[@CheesecakesNerd]

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]

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]

​

[@MrThewhorishnun]

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

[@PastryLivingwithAya]

Thank you so much!

[@thuyluubb]

Thank you for sharing. You are amazing! Everything is perfect. Your crust, your explanation. Like and subscribed. Looking forward to seeing more of you soon.

[@siti5616]

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

[@PastryLivingwithAya]

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!

[@cakesbyein7234]

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

[@PastryLivingwithAya]

Thanks! :)

[@juliesmodernkitchen7606]

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

[@nlpbynikhilsharma8416]

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

[@JK-qr2ct]

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

[@PastryLivingwithAya]

Haha😁😁

[@elfzen3489]

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]

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]

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

[@MrAlvinSinfulSong]

@@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]

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

[@jeanb.7963]

Thanks for sharing this wonderful and easy recipe...It's exactly what I've been looking for.

[@PastryLivingwithAya]

Great! I'm glad to know!

[@LiLi-dp3kr]

Awesome guidance n tips. Thumbs up! Looking forward to your next video. Thank you for sharing.

[@PastryLivingwithAya]

Thank you!🙏🏻

[@jocelynehazan1867]

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

[@PastryLivingwithAya]

Check out the description box below the video!

[@imperiakwan3220]

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]

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

[@imperiakwan3220]

@@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]

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

[@begumnazcakir]

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

[@Tyler-1203]

Aya Caliva you’re an inspiration! All the tips and advice you’re giving and showing and explaining so well! Thank you ! I’ve subscribed and liked of course 👍😘 Week done ! Keep up your excellent work

[@barbarabakes4070]

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

[@PastryLivingwithAya]

You can use cake or all purpose flour instead.

[@jaclynteo2468]

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

[@umeharis09]

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

[@PastryLivingwithAya]

Thanks ume! :)

[@Designedbyalebanese]

This was wonderful. Thank you!

[@PastryLivingwithAya]

My pleasure!

[@ruthrodriguez8539]

Love your instructions, great tutorial so glad I found your channel.

[@PastryLivingwithAya]

Thank you!😊🙏🏻🙏🏻

[@MrChiptatum]

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

[@PastryLivingwithAya]

Of course😊

[@khimjibhudia1225]

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

[@wendelinw.m.5886]

Amazing tips, will try it soon!

[@PastryLivingwithAya]

Thank you!!

[@aurorabreez7965]

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

[@PastryLivingwithAya]

Aww thank you🥰

[@user-ys4pc9om1t]

so good

[@terrydec3407]

AMAZING!!! i ENJOYED YOUR TUTORIAL VERY, VERY MUCHO. THANKS FOR TEACHING ME!!

[@PastryLivingwithAya]

I'm glad you enjoyed! Thank you for the support!

[@arlenetudtud4978]

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

[@sheilavidmar5984]

Thank you so much for this lesson!

[@PastryLivingwithAya]

My pleasure!