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Tart Shells

 

 

I always prefer making plain tart shells as they can be used fto prepare sweet as well savoury tarts. Ever since I made the Apple Tart Maman Blanc, I got hooked on to the pastry recipe that I have never looked elsewhere. I got the recipe from Raymond Blanc’s Kitchen Secrets. The recipe yields approximately 16-18 tart shells. The tart shells cane be made well in advance and be stored in an airtight container. It can also be frozen.

As you can see from the pictures, I have used the shells for sweet as well as savoury tarts. I shall be sharing the filling recipes subsequently. Moving on to the tart shell recipe 🙂

 

 


Tart Shells

Source: Raymond Blanc’s Kitchen Secrets

Tart Shells

I always prefer making plain tart shells as they can be used fto prepare sweet as well savoury tarts. Ever since I made the Apple Tart Maman Blanc, I got hooked on to the pastry recipe that I have never looked elsewhere. I got the recipe from Raymond Blanc�s Kitchen Secrets. The recipe yields approx

Ingredients
  

  • 250 gms Flour
  • pinch Salt a
  • 125 gms unsalted butter Diced (I used salted butter and omitted salt)
  • 1 teaspoon water Cold
  • 1 Egg

Instructions
 

  • For the pastry, pulse together the flour, butter and salt in a food processor until you reach a sandy texture.
  • Add the egg, water and pulse again. If you over mix the dough at this stage it will lose its flakiness.
  • Transfer the dough onto a lightly floured work surface and knead with the palms of your hands for 30 seconds, or until the dough is smooth and well combined.
  • Roll into a ball and cover the dough with plastic wrap. Chill in the refrigerator for 30 minutes. .
  • Preheat the oven to 180C. Place a baking tray into the oven to preheat.
  • Take the dough and place a small portion of the dough into the tart mould. Press the dough and spread it across the mould evenly.
  • Prick the bottom with a fork. Prepare rest of the tart shells in the similar fashion.
  • Cover and refrigerate for 20 minutes. Remove the tart shells from the refrigerator.
  • Bake them in the preheated oven for 15- 20 minutes or till golden brown on the sides.
  • Immediately turn over the shells onto a cooling rack and allow to cool.
  • You can store them in an airtight container at room temperature or freeze them.

Notes

 
 

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