The Best Strawberry Tart | Super Tasty and delicious

[@vivienyeo5278]

I've already tried making this tart and I can't believe that I could achieve this level with first attempt. My family and I finished the entire tart in one go. They said the tart was really good and wanted more. Your guidance is really good. Love all your tutorials!

[@HanbitCho]

That's great!

[@HighKingTurgon]

This looks fiddly as hell but the flavors sound with the effort!

[@saturnia22]

Thank you for this, you inspire home-bakers to try incredible deserts by showing us the easy to follow instructions, I made ganache, and confit with some confidence; it turned out great on the first go, also your tart shell instructions are way better than other cooking shows because you explain the why's and how's to a T. Again thank you for your channel.

[@HanbitCho]

Wonderful!

[@thatrandomeditor1499]

I love your work process, so methodical and purposeful.

[@HanbitCho]

Thank you! Cheers!

[@AstroFarsography]

Incredible. Chef Cho, why do you use gelatine in the ganache montée but agar agar in the wine jelly? Would it be possible to use agar agar in the ganache montée as a vegetarian substitute? Thanks.

[@HanbitCho]

oh you need to boil agaragar so I don't use it.

[@AstroFarsography]

@@HanbitCho Good to know, thank you for taking the time to reply :)

[@Computer0111196]

Hanbit don't usually make tarts but this does look very appealing.

[@HanbitCho]

haha try it!

[@Imelda327tan]

You are the best, Hanbit!

[@HanbitCho]

thanks!

[@oliviascout7410]

my favorite KZbin pastry chanel ❤❤❤

[@HanbitCho]

Good to hear!

[@zhangchi6313]

It's very impressed. Normally we bake almond cream with tart shell. After watching you video, I gonna try find some pasteurized eggs to make it and see how's going, thanks.

[@HanbitCho]

thanks!

[@zhangchi6313]

@@HanbitCho Sorry about that, I don't know why the video skip the baking part, I thought there's something new.🤣

[@조기철-d4d]

제가진짜 좋아하는 딸기 🍓타르트 좋은 레시피 매번 소개해 줘서 정말 고마워요

[@HanbitCho]

네 감사합니다~

[@joynathan7464]

Chef Cho I love your videos so clear, precise and easy to follow. I have made your tartlets several times, sometimes the tart sticks to the perforated ring even though I grease with butter and cook for 15 minutes on 160 degrees.. I have a question on the ingredient powder sugar, in Australia we have castor sugar, Soft Icing sugar which has some cornflour and Icing pure sugar. Could you please advise the right sugar to use as I want to be correct to get the right result. Many thanks for sharing your skills it is really appreciated. .

[@HanbitCho]

thanks!

[@nancylui4393]

Hi chef, Happy New Year . I've just finished this tart as a new year dessert for my family. Thanks for making this video. It tastes great.

[@HanbitCho]

Happy new year!

[@MargaritaRiosLopez-mi2fv]

Es adorable haberte encontrado, felicitaciones por tus conocimientos, gracias

[@HanbitCho]

gracias!

[@marajade2414]

that is beautiful,thank you for sharing,i will try this recipe...

[@HanbitCho]

You are welcome 😊

[@xtinewan5334]

Hi Chef! Can you please make a video of Macarons. I have tried for years but always fail. Your instructions are always easy to follow and made to perfection. Kamsamida.

[@HanbitCho]

I will try!

[@시현유-s7u]

Thank you for the great recipe♥

[@HanbitCho]

My pleasure 😊

[@fatemehentezari9779]

Thanks a lot for the recipe. What does pectin do in your baking?

[@HanbitCho]

it's a thickner!

[@georgepastrygeorgepastry601]

Chef you are the best!!

[@HanbitCho]

thanks!

[@annyhome371]

Hello Hanbit, how many gram if i use gelatin powder for basil whipped cream? Cause i see you use gelatin sheet. Thank you for the answer

[@HanbitCho]

mine is gold strength (200 bloom) so check the strength of your gelatin powder!

[@zandramariewong1483]

Chef, what is the liquid you brushed on strawberries to make it shinny?thank you so so much

[@HanbitCho]

it's glaze - i have uploaded a tutorial on this.

[@mariadulcegamboa8943]

Thank you so much for sharing.

[@HanbitCho]

You are so welcome!

[@stephaniehuang9670]

Thank you Chef Hanbit for this lovely recipe. I like the idea of basil cream, if I substitute blueberry with strawberry would it be ok?

[@HanbitCho]

yeah!

[@susakitchenfood]

I like this recipe, very pretty and 😋. I might want to make it some day for my family. Hope I succeed. Wish me luck!

[@HanbitCho]

Best of luck!

[@harihari1480]

Could you please explain about the composition of egg wash?

[@HanbitCho]

yeah 4:1 = egg yolks: heavy cream.

[@literaryworm6563]

Hi chef! I love your work! If you have a moment I’d like to ask a baking question, I’m deathly allergic to almonds and all other nuts as well so I have no idea how it/that taste(s), let alone what a nutty flavor really is. I am not allergic to peanuts but I’m quite sure that’s not nearly the same. Is there anything I can do as a substitute for the flavor? I love your palette and your baking style! Thank you for taking the time to teach and demonstrate all of this to us!

[@HanbitCho]

hmm allergic...peanut isn't quite the same though. not sure if there's substitute for this!

[@literaryworm6563]

@@HanbitCho thank you very much for having thought about it! I pray you continue to do fabulous work!💕

[@janecheok9481]

Hi Chef, could I please ask the strawberry puree, is basically just blended strawberry without any sugar in it right? Then we add the sugar in as per your recipe above?

[@HanbitCho]

oh just blending strawberry smooth with 5~10% sugar.

[@zingieang5827]

Hi chef, how to check is the almond cream is cooked because i have bake according to the recipe and the color so pale? And i never tried almond cream before so not sure whether my almond cream is ready to serve😅😅😅

[@HanbitCho]

oh that's a difficult one. when you see slight brown spots you should be ok.

[@zingieang5827]

@@HanbitCho ok.. Then i need to bake longer next time... Wondering can i check using the stick (no wet mixture stick on it when i pull out) like when we check is the chiffon cake is cook😅😅? Btw the taste is so so goooooood..😍😍

[@larazhr]

Hi chef, can i add some cream cheese on basil cream? I like cream cheese so much, so i would like to add it but i really curious about your basil cream's taste. If it's good i will mix it together. Thank you so much for helping me!

[@HanbitCho]

yeah i think it'll work.

[@alexang9653]

Hello and thank you chef for your amazing videos as usual! I've tried your recipe and its amazing. However for some reason, after i bake the almond cream and take it out from the oven, it does "detach" itself from the tart shell so theres a crack on the edge :( any tips to avoid that?

[@HanbitCho]

that's weird. no idea why...

[@Heffrey]

Hi! I'm just wondering why you use agar agar for the wine jelly, can gelatin be used instead?

[@HanbitCho]

can't remember but the alcohol might get in the way of gelatin.

[@YuliyaMandzyuk]

Hi, thank you for the recipe!❤ Can you please tell me , for the confiture, what can I use instead of pectin ?Gelatin or agar agar? And how much ? Thank you 🙏🏻

[@HanbitCho]

hmm difficult to replace it

[@christinel5997]

Rooting for you Hanbit!

[@HanbitCho]

Thank you!

[@nicolefong8329]

Hi Chef! I don't have a blender but can I use a food processor instead for the basil whipped cream (including mixing the gelatin in)? Also, can the strawberry confit be kept overnight in the fridge? Thank you!

[@HanbitCho]

oh I guess it'll work! yeah the confit will be fine in the fridge for 3 days.

[@nicolefong8329]

@@HanbitCho thank you for the quick reply! Was planning on making this for a NYE gathering hehe

[@khannaginny]

Will this tart stay fresh out of refrigerator?? And what’s the shelf life?

[@HanbitCho]

it's written in the descriptions!

[@anumsikander1158]

Hi thanks for the video.. Can you please tell tart shell measurements. Thank you 😊

[@HanbitCho]

16cm diameter.

[@mansu7372]

Chef what's the thing that you used to make it shine?

[@HanbitCho]

glaze! I have a video on this!

[@mansu7372]

@@HanbitCho thank you chef!

[@allyv.]

How would you go about making a chocolate tart crust? Wouldnit be the same recipe but with coco powder?

[@HanbitCho]

yep

[@renejakob8466]

Do you have to let the tart shell cool down after baking (put it in the fridge) before you spread the almond cream? What temperature for top/bottom heat. The tart shell was very hard. With your support I am baking for the first time in my life. Thx you!

[@HanbitCho]

yeah cool it down before adding the almond cream.

[@aikovidal6736]

yey! been waiting for this. thanks! anyway, can i ask for the almond cream can i substitute it with a cake batter? 😅

[@HanbitCho]

oh..i wouldn't. but you can add an already cooked genoise sheet inside the tart as a layer instead of the almond cream!

[@aikovidal6736]

@@HanbitCho ooh. got it. thanks!

[@cynthiatan3306]

Hi Chef, if i'm unable to locate fresh basil... what would be the best substitute? Would frozen strawberries or dried basil work? Thank you so much for your detailed video. I'm planning to bake 24pcs !!! Looking forward to more awesome tutorials!

[@HanbitCho]

oh you do need fresh basil. it's completely different.

[@CKJ-m2v]

Hi Habit! What kind of heavy cream do you use (must it be above 36% fat?) I used 38% cream and the cream by default is slightly yellowish, not white like yours. I've tried many of your recipes and it all worked well! Keep up the good work.

[@HanbitCho]

yeah 36%

[@justpaige1149]

How long should i bake my tart in the oven before baking with the almond cream? For a 8cm small tart .. thank you so much for helping me !!

[@HanbitCho]

15mins.

[@justpaige1149]

@@HanbitCho so I bake in the oven (without almond cream) for 15 mins? And bake with almond cream another 10 mins? 🥰

[@linasimeonova491]

All of your recipes I've tried are amazing. This is my next attempt, just one question how can I replace the gelatin with agar agarto make the receipt vegetarian?

[@HanbitCho]

oh that's a different recipe. not sure really.

[@elizabethsteffi]

Hi chef! I’m trying to buy pectin and came across different types (jam pectin, apple pectin, citrus pectin). Which would you recommend to use to make the confit?

[@HanbitCho]

pectin NH!

[@Trangoify]

Awesome, as always. Two things: 1) How did you publisher reacted to the Feedback of your community? 2) Can you make a video about craquelin?

[@HanbitCho]

still waiting to hear from my publisher! they said...they're working on it...right craquelin. ok!

[@elenayp1621]

Hello Hanbit, what size is your tart tin?

[@HanbitCho]

16cm!

[@elenayp1621]

@@HanbitCho Great! thanks for letting me know. I will increase the amount accordingly as my tart tin is bigger.

[@nadiah8545]

can we opt out the alcohol?

[@HanbitCho]

yep

[@zingieang5827]

Hi chef, is rum a compulsory ingredient for almond cream? Can i not adding rum or substitude with wine /champagne😅?

[@HanbitCho]

oh it's not compulsory. i wouldn't replace it with win or champagne. just leave it out and it's fine!

[@zingieang5827]

@@HanbitCho ok.. Thanks chef🤗!!!

[@shahinbakhtiar5320]

Hi dear chef, what did you apply on the strawberries with brush?

[@HanbitCho]

yeah glaze.

[@Lowbattery_fpv]

Very nice! Can i use xantan gum instead of gelatine? If yes, in which quantity? Thanks

[@HanbitCho]

hmm nope.

[@catarinatang980]

Oh I want a slice yum!!!🤤🤤🤤

[@HanbitCho]

haha yeah

[@mireyagarm2731]

My favorite

[@HanbitCho]

thanks!

[@cherishwonders5802]

Yay!!! Thanks chef ☺️

[@HanbitCho]

Hope you enjoy

[@lilinwang8002]

Hi Hanbit, how long can we store the raw almond cream in the fridge?

[@HanbitCho]

yeah take a look at my almond cream tutorial - i talk about how to keep it.

[@moniqmaulana2925]

Hi Chef.. if i dont have pectin for strawberry confit recipe , it can be replace or not?

[@HanbitCho]

ah u do need it

[@Maya-pq3zy]

Hi Chef Hanbit! Thank you for your recipe. I'll re-make your strawberry tart^^ But If I don't have pectin, can I use gelatin to substitute the pectin? Or do you have any product recommendation to substitute pectin? Cause It's so hard to buy pectin here T_T Thank you chef!

[@HanbitCho]

great! hmm gelatin feels quite different to pectin hmm...I guess it would work...

[@farahizni93]

Hi, u can add a teaspoon of a store bought strawberry/any fruit jam as it also contain pectin. I hve done this for my fruit confit and it really helps since pectin is quite expensive at my place.

[@505giraffe]

this is fabulous and i can't wait to try. what did you use for the shine at the end?

[@HanbitCho]

netural glaze. watch my other video on it.

[@chiahaotiew6464]

Hi Chef, may I know which type of pectin you used for this recipe? Any pectin will do?

[@HanbitCho]

pectin NH

[@1403chocolate]

선생님 영상 잘 봤습니다. 파우더 젤라틴을 사용하려면 얼마나 넣어야 될까요?

[@HanbitCho]

파우더와 판 동량입니다.

[@kimihuang3237]

Hi i love all your video and tried some of the recipe, it’s full proof! However for this one I can’t find fresh basil in our country, any recommended substitute?

[@HanbitCho]

oh no! can't think of substitute for fresh basil...

[@ghaitsapuspasantika3487]

chef what is the texture of strawberry confit?

[@HanbitCho]

take a look at the video!

[@M.AliBagdu]

What is the last product that you use last? Before golden papers

[@HanbitCho]

huh?

[@M.AliBagdu]

@@HanbitChothe thing on the strawberrys

[@jaylenlee1029]

Hi Chef, can I replace the gelatin with pectin/agar agar powder/tapioca starch.?

[@HanbitCho]

oh nope.

[@gtrlover4527]

May i know why my almond cream melts when baking in the oven?

[@HanbitCho]

it's fine.

[@gtrlover4527]

@@HanbitCho at first it looks like the cream is melting but later the cream turns out well haha

[@georgepastrygeorgepastry601]

chef when you say heat the cream you mean boiled or 80 90 degrees?

[@HanbitCho]

yeah heating to 80~90

[@georgepastrygeorgepastry601]

@@HanbitCho thanks chef!!!

[@patrikwestin]

what brand of gelatin are u using?

[@HanbitCho]

just a local brand.

[@olawilkinson2742]

Is this recipe enough to make 5 small tarts`?

[@HanbitCho]

yeah

[@LeeBeee23]

Hi chef, what will the measurements be for a 8 or 10inch tart?

[@HanbitCho]

take a look at my recipe scaling video!

[@LeonardoAlves-vj8kl]

Hi Hanbit! I can't really find strawberry purée in a supermarket nearby. How can I make it from scratch? Thanks for your videos!!

[@HanbitCho]

oh you can blend strawberries with 10% sugar.

[@LeonardoAlves-vj8kl]

@@HanbitCho Thank you!! 😃

[@shamshark13]

Hi Chef! What do you reccomend as a white wine replacement?

[@HanbitCho]

oh you can leave it out.

[@PolarBear-mj9wt]

Hi Hanbit,it there an alternative if I'm allergic to wine?

[@HanbitCho]

oh hmm can't think of one!

[@xolpalomino7825]

Amazing..... !!!! 😋

[@HanbitCho]

Thank you! Cheers!

[@elizabethleong5505]

Looks yummy !

[@HanbitCho]

Thank you 😋

[@lc.castro7113]

Perfect!!!

[@HanbitCho]

thanks!

[@S-Shad-IR]

Thank you Chef for this wonderful recipe. Are you using pure Rum extract in this recipe?

[@HanbitCho]

just normal gold rum! (or white rum)

[@S-Shad-IR]

@@HanbitCho Thank you so much 🙏

[@ToHaegeum]

Fighting🍓🍓 (바질 크림 최고인데…맛 그립다…)

[@HanbitCho]

thank you!

[@elikabolouri8550]

Looks amazing

[@HanbitCho]

Thank you!

[@limingrui3795]

Hi I have followed another video and made way too much almond cream.. how can I use it other than tarts?

[@HanbitCho]

yeah u can apply the same principle!

[@MaximilianStemp]

Hello chef ! I want to make this recipe for my friends. What is the size of the pie? What is it about 16cm in diameter? There are many of us and I want to make a 22cm pie. How to adapt the quantity of ingredients? Thank from Paris ❤

[@HanbitCho]

in the description?

[@eduardoquispe4778]

What diameter is the mold?

[@HanbitCho]

In the description

[@blbl76432]

Why should the water by *ice cold* for the gelatine ?

[@HanbitCho]

so it doesn't melt

[@1kasias]

Loooove it!!!

[@HanbitCho]

Thanks

[@cheryltay3544]

Can u make a pear tart next

[@HanbitCho]

yep

[@Laurent-es4js]

Awesome content Chef 😍

[@HanbitCho]

great!

[@estonian44]

strawberries yamyamyam

[@HanbitCho]

thanks for the comments!!

[@fen4708]

What size is your pastr?

[@HanbitCho]

in the description

[@ar.99ahmed52]

What is rum?

[@HanbitCho]

it's rum!

[@aw7907]

It is a type of liquor - strong alcoholic drink. You can skip it if you don't want alcohol in your tarts.

[@ar.99ahmed52]

@@aw7907 thank you.

[@정효경-w8l]

가나슈 냉동실에서 휴지는 안될까요?

[@HanbitCho]

네~

[@jeshicax3]

Looks so good! Too bad the strawberries in the US is nothing compared to the strawberries in Korea 😫🥺 I miss Korea…

[@HanbitCho]

haha glad you liked the strawberries!

[@kelvinkersey5058]

my rooms are almost never at room temperature

[@HanbitCho]

ah right

[@yukiramahatashi1582]

Can I replace the basil cream with classic custard instead? Or is there any other cream that I can use to fill the tart? I don’t like basil🥲

[@HanbitCho]

yep

[@maricarmenferreira2991]

That looks fantastic!! I have to try it 🤩😋

[@HanbitCho]

yeah!

[@Imelda327tan]

You are the best, Hanbit!

[@HanbitCho]

lol