Pastry Tart Shell
by
Oliver Gross
Come and learn how to make an easy pastry tart shell.
You can fill it with ganaches, pastry cream, jams, caramel sauces, or any other filling of your choice.
- Level
Basic
- Cooking
1h+
- Overral
3h+
- Ready
All-Purpose Flour
225gAll-Purpose Flour
to dustCold and Cubed Butter
110gButter
to greaseWhite Sugar
80gEgg
1Egg Yolk
To brushMilk
2tbsp
Equipment
Perforated Ring Mold
Kitchen Scale
Parchment Paper
Grater
Pastry Brush
Rolling Pin
All-Purpose Flour
225gAll-Purpose Flour
to dustCold and Cubed Butter
110gButter
to greaseWhite Sugar
80gEgg
1Egg Yolk
To brushMilk
2tbsp
Equipment
Perforated Ring Mold
Kitchen Scale
Parchment Paper
Grater
Pastry Brush
Rolling Pin
Pastry Tart Shell
Oliver Gross
Add 225g of all-purpose flour to a large bowl
Add 80g of white sugar
Add 110g of cold butter cut in cubes. Quickly mix by hand until you get a sandy texture
Whisk 1 egg and 2tbsp of milk in a small bowl
Add to the flour mixture. Mix until the dough just starts to come together
Transfer to a clean work surface and knead it until you get a smooth dough. Form a disk
Cut the dough in half and form a ball with each half
Wrap the dough with cling film and refrigerate for 30m to chill
Cut a strip with parchment paper with the height and the length of a 20cm diameter perforated ring mold
Grease the inside of the mold with melted butter
Place the strip of parchment paper along the inside of the mold
Dust your work surface with all-purpose flour. Place the dough on it and roll it out to an approximately ½cm thick circle. Gently roll it onto the rolling pin
Place the ring mold on a metal tray and line it with the dough, pressing into the base. Trim the excess dough, leaving a 1cm lip around the top
Preheat the oven to 160°C
Place the dough in the refrigerator for 30m to chill
Gently puncture the base of the tart shell with a fork
Cover the dough with crumpled parchment paper and fill with raw beans, rice, or coarse salt to add weight
Bake at 160°C for 20m until light brown. Carefully remove the parchment paper with the weight
Return to the oven and bake for 10m until golden brown and dry. Let it cool down
Scrape off the excess dough around the ring mold with a fine grater
Brush out the crumbs
Brush the baked tart shell with egg wash
Bake for 3m to cook the egg yolk. The pastry tart shell is ready