The Neatest Ever Precision Tartshells for all your Tarting Needs | Magic Marinade | ASMR скачать в хорошем качестве

The Neatest Ever Precision Tartshells for all your Tarting Needs | Magic Marinade | ASMR

If you've ever ordered tart from a fancy patisserie, you might have noticed that they are perfectly cylindrical, and not the usual fluted sort most home bakers make. Turns out, a way to get sure-fire perfect looking tartshells is to use perforated tart rings. If you're using a perforated mesh baking mat, you don't even need to dock the base of the tartshells like I did. It was a little crazy to attempt this in the peak of summer— the heat keeps melting the pastry dough and I had to keep freezing it solid between each step. You must be patient and let the tarts freeze solid before you bake though; I actually left it in the freezer overnight. Baking it low and slow makes sure that the base doesn't bubble and rise, and bakes perfectly evenly. I don't usually suggest fancy kit to pull off the things I cook, but this one requires a few things to get it just right and perfect. In addition to the perforated tart rings, I also 3mm thick (and around 20mm wide) copper strips as spacers to make sure the dough stays at a perfectly even 3mm thickness. It's near impossible to achieve an even thickness otherwise. While I used copper strips, you can also use wooden strips that your local wood shop might have. I'm not sure if I'll be using this method for all my future tartshells, but I definitely love how even and precise these tarts turned out! Use my Hot-Hands Pastry Dough for this:    • Easy Hot-Hands Pastry Dough with almond fl...   00:00 Precision Tartshells 00:15 Rolling out the base 01:37 Buttering the Rings 02:09 Punching out the Base 03:10 Rolling out the Edges 07:43 Trimming and Poking 09:08 Baking Tartshells 09:50 Turning Tartshells to Tarts _____________________________ Music: "Jazz_Mango" by Joey Pecoraro