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Master the art of French tarts
Welcome
Welcome to the course (3:36)
Equipment needed (mandatory) (5:32)
Equipment needed (advanced, optional) (4:09)
Basics: the importance of ingredients in tarts
Flour (1:58)
Butter (0:59)
Eggs (1:01)
flavoring (0:18)
Tart doughs
Pate sucree/ Sugar dough (with stand mixer) (11:29)
Pate sucree/ Sugar dough (with hand mixer) (6:52)
Shortcrust tart dough (by hand) (0:53)
Lining a tart dough
Introduction (0:32)
Intro to spreading the dough two ways (1:56)
Spreading the dough with flour (3:21)
Spreading the dough with parchment paper (3:10)
Introduction to dough lining (0:56)
Grease your tart ring (0:22)
Lining the dough with a tart pan (3:13)
Lining the dough in tart ring: Method one (4:45)
Lining the dough in tart ring: method two (5:57)
How to bake a tart
Introduction (1:02)
Bake in a tart pan (2:57)
Baking without perforated equipment (1:23)
Baking with perforated equpment (1:55)
Baking with egg wash (2:34)
Baking results (no egg wash (0:17)
Mini tart
Lining and baking a mini tart (6:16)
Easy: tarte creme brulee
Introduction+recipe (0:57)
Infusing the vanilla cream (2:07)
Creme brulee filling +baking (1:08)
Burning the cream (0:26)
Medium difficulty: Chocolate and caramel tart
Introduction +recipe (0:25)
Caramel sauce (9:28)
Milk chocolate ganache (2:45)
Assembly (2:10)
Medium difficulty:Lemon meringue tart
Introduction+ recipe (0:47)
Lemon curd (3:24)
Italian meringue (4:18)
How to fill a pastry bag (2:24)
Assembly (0:59)
Difficult: Pistachio and orange blossom tart
Introduction +recipe (1:21)
Orange blossom whipped ganache (4:20)
pistachio ganache (2:55)
Pouring the pistachio ganache (0:30)
Whipping the ganache (3:33)
Piping the ganache (3:53)
Frequently asked questions
Why is my tart soggy? (1:55)
Why does my tart tear? (0:42)
Why does my tart shrink? (1:37)
How do I spread my dough evenly? (1:00)
Why does my tart puff during baking? (1:07)
Why is my tart dough soft? (0:23)
Why is my tart dough pale? (0:18)
Pate sucree/ Sugar dough (with stand mixer)
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