Foolproof Tart Shell Masterclass | Tart Crust | Most detailed video on youtube

[@danijelac3511]

This is what I call a PROFESSIONALISM!!!

[@HanbitCho]

thanks!

[@edtekamuna2531]

He's real and genuine Pastry Chef. Unlike other fake chef out there setting you up to fail. I like how he's detailed and taking his time to show us. I really appreciate that. I quickly subscribed to his channel I fear that I might lose this it 😄

[@HanbitCho]

I appreciate that!

[@heyjhaney_]

You’re not only sharing a great recipe but also sharing your knowledge about it. This is what I love about your channel, Chef. And one of my goal is to enroll and study in Sugar Lane Academy. Somedaaaaay ~~

[@HanbitCho]

Thank you so much

[@husseinbaydoun9753]

Hello chef how we can find the recipe for the tart thank you

[@jpcsgd]

@@HanbitCho ⁷⁷

[@TheDistortedbrain]

@@HanbitCho Perfect video!! Have a question though, how do you stick the disc & the strip when using perforated ring? Because i saw the inside edges is so smooth.. Did you just leave it & only press the seams? Thank u

[@donaldharvey7001]

Always strive for your goals never ever give up may god bless you dear😊

[@MrMechislav]

Thank you very much for your excellent masterclass! I've made a tart shell in 21cm perforated ring. It came out perfect as expected. When I read your comment about possible sticking in a ring, I was scared initially, but at the end it went well an I easily managed to remove a shell from the ring. Thanks a lot! You are a great chef, and you are a great teacher too! Please carry on with what you do in KZbin and create more sweet masterpieces.

[@HanbitCho]

thanks

[@Maya-yp2ey]

Chef you are a blessing for us home bakers! Every time I watch your videos I felt like I’m in a culinary class. And I made this tart crust and it’s amazing, it came out perfectly. Thank you so much Chef Hanbit you’re the best! ❤

[@HanbitCho]

You are so welcome

[@zero-pf7fe]

Thank you for explaining "why" we need to do specific techniques and comparing the pros and cons of various techniques. You ignited my interest in baking. Thank you.

[@HanbitCho]

My pleasure!

[@jakubstacho9199]

Great content! I love cooking but I was always kind of afraid of this pastry stuff. You encouraged me to learn about it too and you have amazing content, finally, someone who's not just sharing recipes but explaining why you are doing what you are doing, keep it up, thank you !!

[@HanbitCho]

I'm so glad!

[@awolfx7947]

If you're using a liquid filling for the tart shell, the fork holes will cause the filling to leak out or make the crust bottom soggy. The pie weights should be enough to prevent the bottom from puffing up. If you do want to fork the bottom, definitely do use pie weights, then, after 1-2 minutes of removing the crust from the oven, lightly brush the holes with a little eggwhite. This will essentially cook the eggwhites and seal the holes that way. A crack can be repaired with this method as well, and/or by using a tiny roll of leftover dough pushed in.

[@HanbitCho]

hello!

[@abbydotph5761]

Made this tart today. It was sooo good. Thank you so much Chef for sharing your knowledge. 🙏🙏🙏 such a generous soul. The world needs more people like you. Stay safe and well.

[@HanbitCho]

My pleasure 😊

[@natashaferichia]

Don't know what i did wrong..but my dough turns to sandy texture. Help :")

[@emiliamartucci8291]

Please help, Like Natasha below, I too had problems. Did you use 36 grams of egg yolks or 36 grams of one whole egg? Hanbit's use of the plural (eggs) and yet saying 36 grams in the ingredient list is confusing. Thanks very much for any help you can give.

[@paulamaetrasmonte8717]

@@emiliamartucci8291 hi!! good day, did you try it again with just eggyolks?? Im confuse too

[@emiliamartucci8291]

⁠​⁠@@paulamaetrasmonte8717yes Went to the library and looked at many recipes for this. Most bakers used just yolks. I used A version by Peg Cullen (egg yolks & powdered sugar)and it made a tasty crust. Several bakers add almond meal. Will try that next time. I still don’t know if Hanbit used part of a whole egg or just yolks so I did not use his recipie.

[@hcri]

This is my first video of your collection of tutorials and I am extremely impressed on how you explain your procedures of baking. I am now going to watch your other tutorials.

[@HanbitCho]

You are so welcome!

[@desleykakoulidisgallaway3382]

You’re most generous in sharing and explaining these important details- thank you 😀

[@HanbitCho]

My pleasure!

[@juliasmelange]

Just made this and it’s perfect! I used the mixer and it was so easy to make. I baked the extra I had after cutting edges, so yummy! This is my new go to tart crust. Thank you!

[@HanbitCho]

nice!

[@tihomirhaluzan7917]

Thank you very much! Sooooo usefull. It's hard to find the perforated rings, so the tutorial on pans is great! And you really explain well.

[@HanbitCho]

Glad it was helpful!

[@socringe2217]

Your vowel diction is so clear and concise and it even beats most native english speaker. I really appreciate this video and for sharing your prowess upon us.

[@HanbitCho]

thanks

[@dubhemaegajo2134]

I'm learning a lot from you! Thank you Chef! Stay safe!

[@HanbitCho]

Thanks, you too!

[@IAMMEEP]

His genuine desire to make tart crusts accessable and understandable come across in everything instruction and explaination he gives. I wish more teachers like this existed ❤

[@HanbitCho]

thanks!

[@Noodles2487]

I started binging on your videos ever since I discovered you a couple days back. Your videos are so informative and useful and you present them perfectly! Great work!

[@HanbitCho]

Glad you like them!

[@adepurbasari7234]

Chef ..how generous you're I feel like learning at 5 star profesional class but for free Love all your tutorial's Stay safe & healthy ❤ May God bless you Chef 🙏

[@HanbitCho]

thanks!

[@thole8646]

Amazing! I'm learning so much. You're doing a beautiful job explaining everything in details.

[@HanbitCho]

Awesome! Thank you!

[@johndilo9922]

정말 좋은 강의 감사합니다. 에그워시에 대한 이유와 크러스트 차이도 레시피로 따라하기만해서 왜 다르게 만드는지 궁금했었는데 이번 기회에 정말 제대로 배운 것 같습니다.

[@HanbitCho]

네 다행입니다!

[@szk4023]

I tried the creamy method (someone else's recipe) this past weekend. It was the first time I failed a pie crust! Although I left the dough in the fridge overnight it was still too soft. Never had that problem using cold butter and the sablage method. I'll give your recipe a shot next time. I tend to use tart rings for individual-sized pies and a tart pan for a full-sized pie.

[@HanbitCho]

think the butter might've melted before getting creamed! once it melts putting it in the fridge won't help!

[@ales3688]

Hello, I tried your method and the result was tasty! But I have the issue that the crust it is very easy to break when cutting. Do you have any advice? Thanks a lot!

[@nilgun4]

@@HanbitChotürkçe reçete neden yok. Altyazı yok. Sizin her yayınladığınız tarifi beğeni koyuyorum. Lütfen bana yardımcı olun ve cevap bekliyorum sizden. Teşekkürler ❤

[@bmilano1580]

I love the mixture of American British and Korean accent. It's like just the perfect blend!

[@HanbitCho]

haha yeah

[@swiftawp]

Thanks for the intricate, free and easy to follow masterclass for tart shell! Looking forward to more masterclasses. Cheers and stay safe

[@HanbitCho]

My pleasure!

[@jorgeenriquezm]

As usual, for every subject you cover, best video on KZbin. Thanks for sharing your knowledge in such a good way.

[@HanbitCho]

Wow, thank you!

[@lilian9604]

Such a good teacher, thank you Chef!

[@HanbitCho]

Thanks for watching!

[@---mc4491]

I'm so surprised about the way he explains everything while making it,he's so nice I'm impressed 😭

[@HanbitCho]

lol

[@ToHaegeum]

Wowww! Your my favorite pastry chef! Turned out awesome 🐝🐝

[@HanbitCho]

Yay! Thank you!

[@GoddessOfWhine]

I've tried this recipe and all of chef's tips and tricks and the tart turned out so well! I highly recommend you use the fraiser method. My almond meal isn't very fine and I often get a grainy texture when I use it in my pastry. The fraiser method takes a while to do but it really worth spending the effort to ensure a smooth and well mixed pastry. The tart shell was delicious and super crispy. Thank you chef!

[@HanbitCho]

Sounds great!

[@TheWaterboy601]

Your videos are so helpful for beginners. You explain everything step by step,so simple and clear. Thank you chef! Hope you can bake something using rice flour or gluten free recipe as well!

[@HanbitCho]

So nice of you

[@chi3h]

Finally find the perfect recipe and very detail techniques to make the tart shell!! Thanks!!!!

[@HanbitCho]

thanks!

[@GolfGaffSB]

I live in Thailand where is the nightmare of making tart shell or pie crust! But with your tips and tricks I think it’s gonna be worth to take a risk. By the way, thank you soooo much for your sharing. Your channel is my number 1 now!!

[@HanbitCho]

Thanks a lot!

[@Erenm]

Just curious why it’s a nightmare to make those things there? Did you end up succeeding? :)

[@natsudajunmee7712]

Amazing channel. So much knowledge that i never known from any baking channel 🙏🙏

[@HanbitCho]

Thanks a lot 😊

[@poopina]

Thank you for this! I can't wait to make tarts this coming holiday season. It's one of my favorite desserts ☺️

[@HanbitCho]

Hope you enjoy it!

[@obsec]

Please share your results 🙏🏼

[@jasper1276]

@@HanbitCho thank you for sharing your knowledge....

[@شيناايد]

This channel deserves subscribe button. Keep sharing Chef and dont stop making it please👏🏻👏🏻👏🏻

[@HanbitCho]

thanks.

[@tlynnpalma9183]

Thank you so much for all you do! I look forward to your videos and have learned so much from you. You explain everything so well. I'm going to try out my new tart pans today! Thank you!

[@HanbitCho]

You are so welcome!

[@miraflowers155]

Never watched a better explained tarte Shell tutorial! Great video. Thank You.

[@HanbitCho]

thanks.

[@briantan2963]

Hi Hanbit, Love your videos, they're detailed and explains many "blind spots" for beginner bakers. Keto diet is on the rise, have you thought about making some videos on Keto Baking or recipes? Oh, please do a video explaining about temperature of ingredients when mixing and batter splitting etc... I sometimes have problems with that.

[@HanbitCho]

I haven't yet tried any Keto baking lol

[@briantan2963]

@@HanbitCho You should do it! It's quite interesting and challenging too due to the ingredients. Also, there isn't much professional chefs doing KZbin on keto recipes.

[@GregCurtin45]

Thank you Chef. I sincerely appreciate the detailed instructions, similarities, and differences in creating both types of tart shells.

[@HanbitCho]

thanks

[@yunaiyunce9388]

The best tip and tutorial. Thank you chef 🙏

[@HanbitCho]

My pleasure

[@asmamahdi4340]

Thsnks a lot chef ,lovely in depth video , I prefer long in depth videos 🌺

[@HanbitCho]

Glad you liked it

[@Felix-fk5qy]

Look so delecious! Thanks Chef Hanbit!😇

[@HanbitCho]

My pleasure!!

[@dedpoptart]

Awesome video. Making all my kitchen staff watch this as an intro to basic tarts/crust.

[@HanbitCho]

Sounds great!

[@Shylleful]

Thank you for baking videos, I’ve learnt a lot especially the tips and it’s making my baking easier. Do you also bake gluten-free pastry? What’s the best replacement for cake flour if you need gluten-free version? Greetings from Vancouver Canada

[@HanbitCho]

I haven't yet started gluten free baking! It's a whole new area that needs a lot of R&D.

[@dianaR.30]

Baking video that is straight forward and super informative at the same time? I can't believe 😳 I'm so glad i have found your page.

[@HanbitCho]

great!

[@michealsmith1620]

Hello Hanbit, great video and explanation of it all! One thing, with the tart ring, do you need to stick the strip of dough to the disk base, or does it do that naturally when baking?

[@HanbitCho]

yep - just slight pressing just enough that they look like they're stuck together. don't overdo it though.

[@kyongwhisel7880]

미국에서요리사님 쿠킹 팁 너무 좋았고 잘 보았고 감사해요.. 유투브 요리사분들이 요리 방법 레시피 올려 놓은 분 시청자 쉽게 배울수 있도록 나라마다 사용법 달라서 몇그램 ,몇스푼,계량컵 함께 올려 놓으니까 편하더라고요.. 저희 스푼,계랑컵 사용해서 언제 무게 그램 재우고 해요.다음번 영상 올려 주실때 참조 해 주시면 감사하겠습니다.

[@HanbitCho]

네네 감사합니다~

[@unclejettchannel5340]

Hello Chef, I love your channel, very comprehensive details of knowledge that you share with everyone. Thank you so much. I looked up on line for levelling bars, only found the ones that made from silicon, not metal like the one you use. Just wondering if they're made from some kind of metal frame?

[@HanbitCho]

This is not the same levelling bar as the one I have used as I bought mine locally in Korea. Yeah, mine's metal. However, this is the closest I could find: amzn.to/3hyiWEA

[@unclejettchannel5340]

@@HanbitCho Thank you, chef. I may go to Home Depot (U.S.A.) and see if I can find some metal framing materials that close enough for levelling bars.

[@kristensnavely9793]

I made this tart shell tonight and all I can say is wow.. it came out perfect!!! So easy and absolutely delicious. Thank you sharing this awesome recipe🥰🍰

[@HanbitCho]

thanks.

[@조기철-d4d]

참 유익한 내용이네요

[@HanbitCho]

네 감사합니다!

[@katherine9235]

Thank you Chef Cho for sharing your great recipe and your knowledge about baking. You are my idol when it come to baking.

[@HanbitCho]

Wow, thank you

[@HanbitCho]

*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

[@Eddie_the_Husky]

Hanbit, have you considered linking directly to the items on Amazon so that you can get paid when we shop? It's called Amazon Associates and it pays really well!

[@HanbitCho]

@@Eddie_the_Husky wow didnt know!! thanks so much for the tip!! Will look into it!!

[@gilberthomecooktv2451]

Hanbit , much better if you tell us what is the ratio or portioning of the dry and wet ingredients thanks

[@WestWees]

Amazing, thank you so much for this lesson. I’m Brazilian, n your explanation was perfect. Love it! Congratulations

[@HanbitCho]

Thank you! 😃

[@ONEJOURNEYONESTORY]

This is the first video of yours that I watched, and I find your teaching style very methodical and easy to follow. Your smile is captivating and warm enough to melt crust, oh I mean my heart. Dang! you're good!! Keep up the good work!! Subscribed!

[@HanbitCho]

thank you!

[@AllisGhim]

Tried making this - thank you for the detailed instructions!! I am not a baker, but my shell came out pretty great given it was my first time making a tart shell. Please post a video for an apple tart! :)

[@HanbitCho]

You are so welcome!

[@cnopennaruto901]

Thank you for talking in English. Thank you by really sharing knowledge explaining everything in more clear details.... I do loved how execute the process in line with clear explanation of.... Upload more videos please... Very much of a handful of help..

[@HanbitCho]

It's my pleasure

[@erine.5680]

Your lesson here is pure perfection I left with no questions whatsoever you covered them all your brilliant!

[@HanbitCho]

Wow, thanks!

[@yukjochea4880]

Thanks Chef Hanbit to sharing this wonderful tart crust. 🥰👍🙏🙏

[@HanbitCho]

no probs!

[@agnesng2898]

For the first time ever, my pie crust did not break! It was such a winner too ^.^ Thank you so much for the video~

[@HanbitCho]

I'm so glad!

[@rosalindyap]

World class tutorial video. I attended a 4 day course but is not good enough as this video is awesome. It tells us all the important tips so that we know what tools to buy. Hanbit- thanks 🙏

[@HanbitCho]

thanks!

[@lys1897]

Thanks so much for all the tips you shared in this video especially the tart getting stuck in the ring like mine, i will try your tips. Thank youuuu Hanbit

[@HanbitCho]

You are so welcome!

[@nuchanatkaew]

Your explanation and techniques help a lot. I really happy after used your method. Result my tarte came out perfectly. 👍🏻

[@HanbitCho]

My pleasure 😊

[@lt8900]

Just made them and I can just eat the tart shells on its own! It’s THAT good! Thank you soooooo very much!

[@HanbitCho]

thanks!

[@laurazundel5214]

Love your easy and very thorough explanations. I am hoping to have a pastry business soon!!!

[@HanbitCho]

cool!

[@Farahfoodie]

Hi, you explained it very well. I baked some tarte shells in small perforated forms and unfortunatley i had Not Seen your Video before

[@HanbitCho]

thanks!

[@elizabethlim138]

Love your video, Chef Cho. You explain so comprehensively but yet so easy to understand. Hamsa hamida!! I think you now have a new fan! Thanks for sharing with us!

[@HanbitCho]

Yes, thank you

[@manda4135]

I really loved this video as a intermediate home baker this was a wonderful tutorial. I just got two tart pans so i couldn't wait to try them out and your video is so informative and I did not need to have a food processor!

[@HanbitCho]

Glad it was helpful!

[@koyelmitraguhathakurta6046]

I made a tart using your recipe and it came out perfect... Thank u so much for sharing a perfect recipe...

[@HanbitCho]

Great 👍

[@SpaceyStacy74]

Thank you so much! I am a home baker practicing a tart today and it is much more difficult than it looks. With your help, I hope to become better.

[@HanbitCho]

You are so welcome!

[@SpaceyStacy74]

@@HanbitCho I am currently using your technique today and waiting on my rolled out crust to chills. Fingers crossed it turns out!

[@eujing]

I think I fall in love with Chef Cho just by watching him doing his job. Is that normal? 🤣

[@HanbitCho]

lol

[@halabrothers1565]

Even though I haven't eaten this tarts, but your explanation is so good that it inspired me doing this so.

[@HanbitCho]

thanks!

[@jenniferthanhhango5018]

Great teaching! So entertaining. Love black and white contrast backdrop theme. Keeps me focus on your instructions completely! Glued to your every word! Very doable. Will def attempt this adventure! For I pay $$ for each tiny 1 inch tarts. Ouch. 1 bite and $2/each!

[@HanbitCho]

nice!

[@mailynguyen4590]

I love the way Chef sharing your knowledges. Looking forward to your next videos.

[@HanbitCho]

Glad you like them!

[@RobbieVoy]

I love this! I had never tried making my own tarts but you made it so simple. My first tart was using the fluted pan and that was great but I wanted the straight sides so ordered the pans and silicone mat off Amazon. These are perfect for us since it is just two of us. Usually if I make a cake or pie most of it goes to waste. Using the tart shells allows a very pretty dessert that is fully eaten! Thanks again. I am loving all your videos and how you explain everything.

[@HanbitCho]

nice!

[@alexsandrocatarino-w8f]

Essa sim é uma verdadeira torta, e super fácil de fazer MARAVILHOSA

[@HanbitCho]

thanks

[@xhogun8578]

Just found your channel and I am on a binge watching afternoon. Thank you love your videos.

[@HanbitCho]

Glad you like them!

[@nuchjareelosiri3662]

I love watching your VDO and also did try to bake follow your instructions, it came out perfect. Thank you for teaching us and sharing your knowledge. Much appreciated.

[@HanbitCho]

thanks!

[@elishia1]

Hi! I just discovered your channel and I am in love with it! I am an amateur baker looking for learning more professional techniques and your channel its just amazing. Thanks for sharing your knowledgement with us. Greetings from Finland!

[@HanbitCho]

You are so welcome!

[@Marguerite-wu3nw]

You are amazing !!! Thank you so much for sharing your knowledge!!! I've never thought about using a bit of almond powder!!!

[@HanbitCho]

Glad it was helpful!

[@arinabaron9586]

I can't believe how good it turned out! Thank you chef!

[@HanbitCho]

Great job!

[@climbingcloud9846]

Amazing skill and technique chef! The technique you use is flawless and I have practised it a few times now. In my culinary school my pastry chef is even referencing this video for our class tomorrow! Keep up the good work

[@HanbitCho]

Sounds great!

[@ryukenlove8186]

Th'q chef, saya dari indonesia . Kuliahmu tentang kulit tart sangat membantu jualan kueku 🙏

[@HanbitCho]

hello

[@ElyGlitterGirl]

Best video and tips !! Thank you so much . This will be my next cooking challenge this week 👍😊

[@HanbitCho]

Hope you enjoy

[@mikko1413]

Awesome tips on the tart shell . Pls continue to share your videos and knowledge. Thank you so much 😊

[@HanbitCho]

My pleasure 😊

[@annyong9583]

Hanbit!! you need to give us a tour of your studio and baking equipments!!

[@HanbitCho]

yeah

[@melissadrechsel159]

First video I’ve seen!!!! This home cook LOVES YOU!!! So easy to follow your recipes. Tytyty

[@HanbitCho]

Welcome!!

[@Incubansoul]

Lol I just realized I use the same disc and ring technique when making mini pies in a ramekin. I thought I was just making it up as I went along but apparently it's completely professional!

[@HanbitCho]

well done!

[@AngiesTastyFoodies]

Wow, I just happen to see your video and immediately clicked to watch it. It's perfectly what I need as I'm very interested in learning how to make that tart crust and making pies. As a beginner/learner, I'm so excited and very thankful for sharing your expertise. 감사합니다! ^^ (I've just subscribed to watch more videos).

[@HanbitCho]

Welcome aboard!

[@jayabalasubramanian1280]

Love the effort you put in to make us understand. You are a fantastic teacher.Thankyou .Stay Blessed.

[@HanbitCho]

It's my pleasure

[@irenearathi2301]

Detailed and generous with tips of trade 🌝. Thank you Chef Hanbit

[@HanbitCho]

Any time!

[@danimaravi89]

Great video! I personally use a tart pan, but I have always struggled because my tart shell always shrinks too much in the oven, ending up with really low edges (and therefore, with no other option but to have very little filling). Will try this method! :)

[@HanbitCho]

I think you're talking about pie crust? right? with pie crust you need to let it rest in the fridge so that it doesn't shrink later.

[@danimaravi89]

Yes sorry, I also get confused with the terms! But it actually has happened with both savoury and sweet versions. I always chill the dough, but might it be the recipe I have been using? The version I made does not contain eggs, just flour, butter and just a few tablespons of water, the minimum amount to form a dough.

[@HanbitCho]

@@danimaravi89 hmm it's usually the savoury type that contracts a lot! the recipe you have is indeed pie crust and yeah you need to chill the dough in the fridge for at least an hour. that will help.

[@leenicole995]

Hanbit, you are our life saver! thanks for sharing the tips and guidances on the tart shell especially for the perforated one.Will attempt making it again. Keeping my fingers crossed. Cheers 🥂

[@HanbitCho]

Happy to help!

[@danielapagliaro8025]

Chef you are a great instructor and I Love all your wonderful videos!

[@HanbitCho]

Thank you so much 😀

[@lizikkolyadko]

I made it for the first time! It came out perfect) Thank you so much for this recipe!

[@HanbitCho]

nice!

[@philmtx3fr]

Good technique and well explained video. On my side I prefer the tart a little more burnt so after retiring the ring I optionally use cream+ yellow egg to make it waterproof and then I put it again in the oven 5-10 mins until it s brown. I find it more crispy and tasty like this.

[@HanbitCho]

cool!

[@JordanSchooler]

This is the best video I've seen on making tart shells. This, like your other videos, is remarkably informative and concise. I think your channel should be getting much more attention. Thanks for the great content!

[@HanbitCho]

thanks!

[@박재은-w5i]

감사합니다. 미국에 살고있는데요. 베이킹, 영어공부 둘다 도움이 많이 되고 있어요.

[@HanbitCho]

ㅎㅎ 다행입니다~

[@preetimohnani2972]

Thank u chef.you are excellent teacher

[@HanbitCho]

Thank you! 😃

[@minamax]

Wow. This is a terrific masterclass! Definitely will be trying out your recipe and techniques 👍. Thank you 🙏

[@HanbitCho]

Wonderful!

[@florab3325]

Thank you, Hanbit! I came across your video by accident and have enjoyed them so far. Love the sharing of your knowledge in addition to the how to's. Those leveling bars are great! Wish the vendor would sell online!

[@HanbitCho]

great!

[@lenyhalim2189]

Thanks so much chef for sharing such comprehensive teaching. Bless u 😊

[@HanbitCho]

My pleasure 😊