De Buyer Round Straight Edge Perforated Tart Ring in Stainless Steel, Silver

Product Information

The de Buyer perforated tart ring is a stainless steel round perforated ring ideal for tarts, tartlets, cakes and quiches. It's been developed in partnership with Ecole du Grand Chocolat Valrhona. If you use non-perforated rings, steam might get trapped and make the base of your tart crusts soggy.

Sugar: Icing Sugar / Powdered Sugar will create a smooth texture. Make sure to sift it before using as icing sugar tends to get lumpy when stored. The " Sablage" technique (as opposed to the "crémage" or creaming method used for a Pâte Sucrée) is done by cutting cold butter into a dry ingredient like flour. This creates small crumbs that resembles sand. A liquid - usually Cold Water like for my Savoury Shortcrust Pastry or an Egg - is then added to bring the pastry dough together. The first step is usually to create the crust. This crust is then filled with your choice of filling, with some fillings being baked together with the crust, or simply left to chill. Types of tarts The crust shrank or collapsed in the oven: often happens when the Shortcrust Pastry wasn't rested and/or chilled for long enough. Always rest the pastry for at least 2 hours (one hour rolled flat, one hour lined in the tart part) or up to 24 hours in the fridge. To insure the butter is very cold, place the pastry in the freezer while your oven is preheating.Why resting & chilling the pastry dough is key for the perfect tart crust: resting the Pate Sablee is needed for two reasons. First, it allows for the gluten to relax, meaning no movement when baked). Second, chilling the dough insures the butter stays really cold, which is essential to get the nice crumbly texture known in shortcrust pastries. Blind baking, or also known as the pre-baking step, is the process when we bake a tart crust without the filling. That is done by rubbing the small cubes of butter into the powders until you get small crumbs and can't see large lumps of butter or loose powders.

Egg: medium to large size egg. I recommend whisking it in a small bowl separately before adding it to the dough, as it will incorporate more easily.If par-baking, preheat your oven on 160 degrees Celsius / 325 degrees Fahrenheit and bake for about 15 to 20 minutes. Leave to cool down before adding your filling and continue baking. Add egg into the mixture and mix with your hands just until the dough comes together. First, it might look crumbly but do not add more wet or dry ingredients to the recipe instead gently knead the dough with the palm of your hand for a minute or two (do not over-knead and do not use a mixer) just until the dough becomes smooth Baking is science and in general, temperature is one of the most important factors to understand and utilize for our benefit. When I say temperature I don't purely mean baking temperature, but also the environment we work e.g kitchen temperature as well as the dough temperature. Rest the dough longer: Try resting the dough longer to rest the gluten more, which is one of the biggest cause for this matter. It is not necessary but making the dough ahead of time and let it rest overnight is great for that. When I started experimenting with baking, I had several disastrous attempts making Pate sablee. Now I understand that the one and only reason I failed was b eing impatient and forcing the dough even when its temperature was inappropriate.

Our perforated tart rings have holes (perforations) in them to ensure that the steam gets released through the holes for an even crust all around, helping you achieve perfectly-baked tart crusts every time. 3. Rolling pinBy adding almond flour, the crust gets lighter crunchiness. (due to less gluten from all-purpose flour) It also adds a wonderful flavor!