{"id":25399,"date":"2024-06-05T16:51:18","date_gmt":"2024-06-05T14:51:18","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=25399"},"modified":"2025-07-12T13:16:06","modified_gmt":"2025-07-12T11:16:06","slug":"how-to-make-perfect-tart-shells-like-pro","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/how-to-make-perfect-tart-shells-like-pro\/","title":{"rendered":"How to make perfect tart shells like pro"},"content":{"rendered":"

Lining a tart or tartlet rings<\/strong> is the technique of covering a tart mold with a rolled-out sheet of sweet pastry, shortcrust pastry, or french p\u00e2te sabl\u00e9e. Lining a tart mould is the first step in making tart shells. It is also the most technical step for achieving a perfect tart base<\/strong> with right angles. <\/p>\n

\"tartlet

Tart shell with an egg wash<\/p><\/div>\n

How to make perfect tart shells like pro<\/strong><\/span><\/div>\n

I’ve already shared a comprehensive article on sweet pastry dough,<\/a><\/strong> in which I demonstrate both the creaming and crumbling methods, as well as chef Gianluca Fusto’s technique for lining a large tart ring. He uses a modern method. It’s this technique that I mostly use for small rings. It yields excellent results.<\/p>\n

It’s the method used by many chefs, notably C\u00e9dric Grolet with his stunning tarts. It simplifies the process of making small tart bases. This method involves lining a tart ring in two steps.<\/p>\n

It might seem like a difficult method when you have several tartlets to line. I assure you that it’s very quick once you get the hang of it.<\/p>\n

The new chef’s trick for tart bases with a beautiful golden shine is to brush them with an egg wash after pre-baking to make them glossy. I never skip this step because the result is superb.<\/p>\n

\"Tart

Tartlet bases with sweet pastry<\/p><\/div>\n

I’ve also written another article on the classic traditional method of tart lining<\/a><\/strong>, which you all know. This is the method used to make pies in pastry schools. A single sheet of sweet pastry dough is used to line a mold.<\/p>\n

It’s more challenging to achieve a perfect right angle, but it’s quicker once you’ve grasped the method. With a little practice, no matter which tart lining technique you choose, you can achieve an excellent result, worthy of the great Parisian patisseries.<\/p>\n

\"tart<\/p>\n

The method on video<\/strong><\/h2>\n