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

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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
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#tartshell #tartcrust #조한빛 #슈가레인

[@HanbitCho]

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

[@victorls]

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]

Ur the Best Chef Mr Cho :)

[@infinixsmart2621]

😲

[@benjaminsantana4512]

Love you man ❤️

[@kathyhorne556]

No worries. Thank you for making these videos❣️

[@louisecosta4237]

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]

Glad it was helpful!

[@ny3756]

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

[@HanbitCho]

You are so welcome!

[@krausiek4119]

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]

no probs!

[@Dtuvcx]

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

[@gohph7196]

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]

Glad you enjoy it!

[@anushkarodrigues6845]

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

[@HanbitCho]

Thanks!

[@davidrosenman976]

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

[@HanbitCho]

nice!

[@aw7907]

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]

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

[@limsayching5303]

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

[@lindam9103]

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

[@HanbitCho]

Glad it was helpful!

[@fifthavenue8505]

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]

cool

[@Ibrahimsyed12]

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

[@HanbitCho]

Thank you so much 😀

[@rivkabunga3584]

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]

yep yep!

[@channeville435]

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

[@HanbitCho]

Glad you liked it

[@JuliaFlorian]

I love how you work, so hygienic.

[@HanbitCho]

Thank you! 😊

[@yvonnetx6002]

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

[@HanbitCho]

You're so welcome!

[@vanessayang9896]

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]

thanks

[@user-qh1ut9mx7k]

자세한 설명!! 유용한 팁!! 한빛 쉐프👍👍

[@HanbitCho]

감사합니다~

[@Bakerygo]

The steel bars trick is genious! They are useful for any kind of dough.

[@HanbitCho]

yep

[@JamesTalvy]

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

[@HanbitCho]

Hope you enjoy!

[@MiKa-bz2xg]

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

[@HanbitCho]

Thank you too

[@buso007nitrox]

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

[@HanbitCho]

Thank you! Cheers!

[@dazedconfused5019]

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

[@HanbitCho]

thanks

[@kon7997]

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

[@HanbitCho]

thanks!

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

[@HanbitCho]

thanks

[@Daniel-xu6kd]

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

[@HanbitCho]

Great job!

[@howaidasaleh1291]

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

[@HanbitCho]

thanks.

[@manfreds86]

Excellent as usual, thanks a lot for uploading!!

[@HanbitCho]

No worries!

[@ww-cz8ld]

Im glad this channel exist!

[@HanbitCho]

thanks!

[@liweiching4555]

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

[@HanbitCho]

My pleasure 😊

[@reymaranon1089]

Thanks chef for sharing the good idea of making tarc shell

[@HanbitCho]

sure.

[@Computer0111196]

This is one of your best clips 👌

[@HanbitCho]

haha yep!

[@sestimxavier9147]

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

[@HanbitCho]

My pleasure 😊

[@jowind777]

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

[@HanbitCho]

Happy to hear that!

[@markspradling252]

Thank you Chef! I can’t wait to try.

[@HanbitCho]

ok!

[@christinel5997]

Rooting for you Hanbit!

[@HanbitCho]

Thank you!

[@mikko1413]

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

[@HanbitCho]

Always welcome

[@Laurent-es4js]

Awesome content Chef 😍

[@HanbitCho]

great!

[@vanessamccarthy7807]

Youve given some great tips here. Thank you

[@HanbitCho]

Glad it was helpful!

[@todboreham9186]

Amazing. Thank you for this!

[@HanbitCho]

thanks!

[@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 Thank you for the contribution @cellowify

[@sayasama7332]

amazing...I can't wait to make this💞

[@HanbitCho]

Hope you like it!

[@vincentchan1173]

Thank you so much for sharing your knowledge!

[@HanbitCho]

thanks.

[@dwrecktheanimal]

You have a very pleasing conversational skill.

[@HanbitCho]

thanks

[@keranali6188]

Great video love the explanation

[@HanbitCho]

Glad you enjoyed it

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

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Glad it was helpful!

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i love your content, thank you for sharing

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Glad you enjoy it!

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I Look Forward to more Informative Videos🎉

[@HanbitCho]

thanks!

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Exactly what i was looking for🌴

[@HanbitCho]

Thank you!

[@wissamwassim3458]

fan tas tique chef ! un grand merci.

[@HanbitCho]

yep!

[@estonian44]

have been waited this one for, ever/

[@HanbitCho]

haha nice!

[@noneya7492]

Very thorough and informative thank you subbed

[@HanbitCho]

thanks.

[@elizabethleong5505]

This video is so helpful thank you

[@HanbitCho]

Glad it was helpful!

[@alexandercapo4395]

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

[@HanbitCho]

You are welcome!

[@palaboyseries3899]

ill deffinitely use rhis techniques❤❤❤

[@HanbitCho]

cool.

[@scroll01]

Thank you Chef. God Bless

[@HanbitCho]

Thank you too

[@raymondmoderski3216]

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

[@HanbitCho]

thanks!

[@chungkaing7113]

You give good explanation is great

[@HanbitCho]

thanks.

[@TwoDogsFighting]

Nice and concise.

[@HanbitCho]

thanks

[@sheonecam1396]

thanks,amazing technique.

[@HanbitCho]

You are welcome!

[@yogayoggie2209]

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

[@HanbitCho]

thanks

[@gilliankew]

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]

okie

[@edithharmer1326]

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

[@HanbitCho]

Thanks and welcome

[@Noraphat1]

Thankyou Chef , you are superman, I followed you

[@HanbitCho]

Thanks and welcome

[@lumiere_61]

Great vidéos ! Thank you !

[@HanbitCho]

cool

[@brendanbush2174]

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]

hello!

[@balimango102]

This bro is so underrated I love him ❤

[@HanbitCho]

thanks.

[@rangamanjula3264]

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

[@HanbitCho]

Yes you can

[@khendy01]

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

[@HanbitCho]

Welcome!

[@Sekhmetouserapis]

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]

good for you!

[@Earthling12199]

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

[@tanthiennguyen9308]

Vielen Dank für ihre Erklärungsbedürftige Rezept Strahlen haben

[@HanbitCho]

hi!

[@daliavalaite8958]

❤ Much respect!

[@HanbitCho]

thanks

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Thankyouu chefffff

[@HanbitCho]

You are most welcome

[@majela414]

perfect!

[@HanbitCho]

thanks!

[@kostassxatzi4158]

great video

[@HanbitCho]

Thanks!

[@magggcho]

thank youuu!!!

[@HanbitCho]

thank you!

[@user-ni6ej1sh3u]

Ханбит спасибо вам ❤

[@HanbitCho]

thanks.

[@gl7038]

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

[@HanbitCho]

Hope you enjoy

[@mireyagarm2731]

Hope I can make them soon

[@HanbitCho]

yep!

[@trissulis3001]

Got your chanel on my window and watched it. So interesting... I am auto subscribe ,because wanna know rest of your video.

[@HanbitCho]

yeah

[@SaRaHh_khAliD]

You are my favourite ❤

[@HanbitCho]

thanks!

[@mariacordova9410]

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

[@HanbitCho]

Welcome!

[@MrLukakis]

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]

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 kzbin.info/www/bejne/pKXSgJaXf9dlsKc

[@MrLukakis]

@@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!

[@Thoron_of_Neto]

I just learned so dang much from a 2 year old video, wow!

[@HanbitCho]

thanks!

[@ashleythen7505]

Thanks for sharing . I love your video so much.Can you do a video of mini fruits tart or egg tart next time ?

[@HanbitCho]

Yes I can

[@ashleythen7505]

I'm waiting for you 😝

[@TheMysticSaint]

That was a very simple process. I never had a real tart until I was 41 years old...only Pop Tarts 🙄 I wish we had more small bakeries here in Florida, but the big commercial businesses always win in America. I'll have to try this, but first I need filling options. I hope you have videos on that.

[@HanbitCho]

cool!

[@camimau2526]

Graciassss Brigadoooo

[@HanbitCho]

thanks!

[@minamax]

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]

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]

@@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 ✨

[@lotfibouhedjeur]

Hanbit is absolutely adorable. I can't focus on the recipe. 😅

[@HanbitCho]

thanks!

[@user-kq7xn9py5v]

תודה!

[@HanbitCho]

thanks!

[@samanthapateman8054]

The bars reminded me of rolling out clay in ceramic class at collage.

[@HanbitCho]

haha yeah

[@ozlemburtek5960]

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]

oh that's a different recipe!

[@nyonikamitra1627]

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]

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

[@Bel-gk7ie]

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]

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

[@Chemeleon15]

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]

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.

[@user-ls6pg3cd9l]

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]

yep correct!

[@bettycheung470]

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]

I used Korean ones!

[@hamzie11]

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]

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

[@S-Shad-IR]

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]

yeah you can do that.

[@lalasakho8923]

Hello, I really your videos they helped me a lot as a pastry trainer and just so you know the correct term is "Fraser" in French. Anyway, thanks a lot chef

[@HanbitCho]

yeah thanks.

[@APPNousheen]

Thankyou from india❤️❤️🙏

[@HanbitCho]

thanks!

[@Ellyana8235]

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

[@HanbitCho]

Great suggestion!