Tart Shells | Tartology 101

Hi! Welcome to Tartology 101. I will be taking you through the craft of making tarts, from different crusts to a variety of fillings, classics like the Lemon Meringue tart, Chocolate Caramel, and some of my own recipes like a Mango Passionfruit tart.
Lesson 1 - Tart shells
Ingredients
125g flour (1 cup)
60g almond flour (½ cup)*
85g confectioners sugar (⅔ cup)
50g cornstarch (5 tbsp.)
¼ teaspoon Kosher salt
1½ tsp. vanilla extract (or ½ vanilla bean)
130g butter (10 tbsp.)
1 large egg
If you can't find almond flour at a grocery store, you can also grind raw almonds in a strong blender or food processor till it turns to a powder.
Recipe for Linzer cookies (for the scraps) -
• Raspberry Linzer Cookies
Notes:
This tart shell recipe won't really brown much, that's because there isn't a lot of egg yolk in it! However it tastes just as amazing. If you would like your tart shell to brown more, instead of 1 egg, separate 2 egg yolks from their whites and use the yolks. If they aren't enough to bring the dough together, add a little bit of the white till it does.
If you decide to do this by hand (which is completely doable), first mix the softened butter with the flour in a large bowl till the butter has been thoroughly incorporated into the flour. Then add the extract and half the egg, and slowly mix it in with your hands till the dough comes together (and if it doesn't, add the rest of the egg).
If you add too much egg to the dough, it'll become too wet and it'll begin to stick to the bowl. To fix this, first scrape the dough from the sides of the bowl, then add ¼ cup of flour to the dough and continue to mix it in the stand mixer. It should slowly come to the cookie dough texture. If it doesn't, measure out another ¼ cup of flour and add it in increments till it comes to the desired texture.
When you're rolling out the dough, it is REALLY important for it to stay cold throughout the entire process. Halfway through rolling it out to a 14 inch circle, when its maybe around 9-10 inches, I recommend placing it on a sheet tray, covering it with plastic wrap and placing it either in the fridge for 15-20 minutes, or freezer for about 8 minutes. a cold dough will make this process sooooo much easier.
At the same time, you don't want it to be TOO cold, otherwise it will crack, especially in the beginning because it's thick cold dough. When you first take your dough out to roll, leave it out for 10 minutes, and don't apply too much pressure at first. As you slowly roll it out, you'll be able to apply more pressure as it thins out.

[@shanicechrisel7792]

Your pistachio croissants brought me here but Lord knows I'm staying for the flour toss - absolutely gorgeous!

[@emilybaxter3256]

I'm training as a pastry chef now and would honestly be an honour to work with you in the future :)

[@malakbenabicha7415]

that flour toss was an instant like

[@hanapatel5371]

watching this video was just me not blinking for 8 mins straight; i loved it

[@kayzee253]

you remind me of the simple joys of life.

[@shanzaehsan8071]

I was just scrolling my Instagram and I found your profile... And I must say koi Jadu han... 😢❤️Really in love with your work ❤️soo calm 💕

[@loretacaka720]

Faleminderit per receten

[@cookathome6085]

Good tart shells!

[@saeedanasir]

Just amazing.

[@yong8823]

if there's no almond flour or any almonds nuts to blend, can I just make an additional 60g of APF to the first 125g?

[@boybawarchi]

most definitely! thats actually the original recipe. I added the nut flour (hazelnut, walnuts, pecans would work too) because it really helps maintain the structure of the tart shell. but it will definitely work with 185g of APF as well

[@yong8823]

@@boybawarchi Yay! Thank you for this! Can't wait to learn more from you! Xx ❤️

[@Maiwaaa]

Just wondering where the cookie recipe is? - I love your content by the way!

[@boybawarchi]

thank you so much!! sorry about that, I just added it in the description!

[@zarminaakbarkhan9089]

Salam this is absolutely love watching only this is so soothing I wonder how good would be to try it I wanted toask Confectioners sugar is icing sugar in Pakistan am I right

[@boybawarchi]

wa alaikum asalam yes they're the same thing!

[@AmalsWorld]

I want to make a chocolate tart shell, do I just add cocoa powder in it to make it chocolaty?

[@AmalsWorld]

Should I make this recipe based on the amount given in grams or the cups? Because the cups I use do not give the same grams as yours so which would give the better result? Please let me know!!! I really wanna try to make a tart

[@muhammadirfan7294]

I wondered why you should add weight to it. Is it just to prevent the center part from raising?

[@boybawarchi]

yup! the center ends up rising, so adding weight prevents that from happening

[@muhammadirfan7294]

@@boybawarchi Oh, i see. thank youu!

[@flower_prinxe8045]

what size pan did you use?

[@haleakn3654]

hello, confectioners sugar is not sold in our country. How should I set the size?

[@shanzaehsan8071]

Which almond flour you used?

[@emiliakuczynska1133]

What can I use instead of cornstarch?

[@boybawarchi]

you can actually leave it out! cornstarch actually just keeps the dough a bit soft once it has been baked.

[@aaliyahessop7531]

I baked mine for half an hour and it was way too long! 😭😭 ahahahah