hi, late to the chat but stumbled upon your video with keyword ‘cedric grolet tart shell’. I tried all 3 methods, but i prefer 3rd method, instead of lining the ring first, i made press the ring onto the base first, then line the frozen dough against the ring on top of the base. I live in singapore, all year throughout, temp is a killer, so working with these needs to be supersonic fast. So i work with it early morning or late night.
yes, one trick I learned in hot countries, is to prepare your table top with ice cubes, to rub your work surface. This cools down the table before you roll out the dough
I might try this recipe but NOT with that type of baking dish. Pastry should a; be cooked blind and b; be cooked in a metal flan ring or dish with removable bottom. Otherwise it will be soggy and uncooked. The filling looks quite nice though.
Pastry not cooked … soggy bottom 😢 used the same dish, looked promising but basically wet scrambled eggs with salmon. 180 decrees C Anova precision oven 30 mins. Any advice please?
I just found your channel, thank you for the detailed explanation on the different methods to bake the tart shell. Im using method 3 but the temp & humidity from where I live is a killer. I have barely 5 minutes working on the strips before it melts. Any remedy to this?
yes, in hot countries, I have used this trick : Rub the work surface with ice cubes, let them melt, then dry. That way, the work surface temperature decreases, and you can use it to spread and roll out your dough
In method 3 you don't need to. By cooling down as instructed, the dough won't slide down. It's aesthetically better as the sides and bottom will look flat and will bake evenly - hence this method being used by professionals for a good reason
Hi, my dough sticks to the ring after baking. I tried greasing the ring with butter and not putting the shell in the fridge too long but to no avail. what do you recommend?
I saw Cedric make a tart. He used 12cm ring mold and then 16cm for a bigger cut out. He doesn't use strips for cutouts as you did but he does also change between them. Doesn't matter much. Its personal preference tbh. P.s. he butters the tart ring. ;P
Is this suitable for a chicken pot pie? The amount also looks like its more than enough for a single crust but i am looking for a double crust, top n bottom, in a 9-inch pie pan. .whats the baking time and temp like? Any prebaking/blindbaking? So grateful for advice
@@jacklynmadronio7017 It "melts less" than regular sugar. On top of very moist creams, it will melt. But melted on cakes or other desserts, it is less likely to melt
Well to be fair, the version 1 is decent. I mean yeah sure, it doesn't look professional but.... the idea of tart is , you will be filling it with something anyways. In that sense, no one will even notice/care if the tart crust "looks" unprofessional. What matter are the texture and how whole it is. After all, crust is just the shell for holding pastry cream, creams or whatever. And I can attest that the 1st version is not a work from someone who has a hangover!
Hi there, you got some really great content here. I just tried your tart shell recipe today and it was a great success! Thank you for sharing the knowledge!
