Mastering Perfect Pastry Tart Shells: My Tips

I want to dive into the art of making pastry tart shells - a key foundation for so many delicious desserts! A good tart shell is crucial for holding your filling and keeping everything crisp and delicious. Here are some essential tips to help you create perfect tart shells every time:

1. The Right Flour for Perfect Pastry

For a delicate, tender tart shell, I recommend using plain flour (all-purpose flour). It strikes a balance between being easy to handle and providing the right texture—just enough gluten to hold together but not too much that it becomes tough.

2. Why Egg Wash Matters

Egg washing creates a protective barrier that prevents the filling from soaking into the pastry, keeping your shell nice and crisp. This is especially important for tarts with liquid or sponge fillings, as it stops them from making the base soggy.

The recipe I use for this is: 50g egg yolks and 12g whipping cream. You can scale this recipe up or down. Brush a thin layer of egg wash to the interior and exterior of your tarts shells using a pastry brush. Bake for 5 minutes. They come out looking beautifully shiny and golden.

3. Baking Stages for Different Fillings

Depending on the type of tart you're making, you can bake your shells at different stages:

• Partially blind bake: Bake the shell halfway through if you're using a filling that will need additional baking time, like custard tart or frangipane tart. I egg wash the tart shells when they are partially baked, bake for 5 minutes and then add your filling and continue baking.
• Fully blind bake: Bake the shell completely if you're using a filling that doesn't require any baking, like a lemon curd tart or a fresh fruit tart. This way, you avoid over- or under-baking the pastry and the filling.

4. Two-Piece Method: Strips and Bases

A great way to get sharp, professional-looking edges on your tarts is by using the two-piece method—baking the strips and bases separately. This method ensures crisp edges and prevents the sides from shrinking or slumping down as they bake. This is my favourite way of doing tarts. My trick to consistent thinness of the pastry is using a pasta machine to roll out the pastry. This is how I did all our tart cases at my patisserie. We used to prepare the collars and bases in bulk, and then freezing them down. This would make pastry case assembly really quick, making tart making very efficient.

5. Flavouring the Pastry

To take your tart shells to the next level, don't forget to flavour your pastry! You can add:

• Zest of lemon, orange, or lime for a citrus twist
• Vanilla bean or extract for extra depth
• Finely ground nuts (like almonds or hazelnuts) for added texture and flavour. These subtle additions can elevate your tarts!

6. Shelf Life and Freezing Tips

Pastry dough can be made ahead and stored in the freezer for up to 3 months. Just wrap it tightly in plastic wrap and pop it in a freezer bag. When you're ready to bake, thaw it in the fridge overnight. Once baked, your tart shells can also be kept for about 3 days in an airtight container at room temperature, making them a convenient make-ahead option for busy days! Baked tart shells can also be frozen for up to 1 month.