How to make tart cases
It's not easy to make beautiful, even tart cases, but here I'll let you into the secret of how the professionals do it.
You will see that there are a lot of little details that make all the difference. It's a bit technical, but don't worry, I'll guide you through the important points.
You will see that there are a lot of little details that make all the difference. It's a bit technical, but don't worry, I'll guide you through the important points.
89 K 4.2/5 (12 reviews)
2 hours 30 min.
Average
1.60 €
6 cases
2 IngredientsLast modified on: October 3rd 2021
For 6 cases, you will need:
- 1
300 g sweetcrust pastry (pâte sablée) - 2
20 g beaten egg - Total weight: 320 grams
Times for this recipe
Preparation: 1 hour 6 min.
Resting: 45 min.
Cooking: 35 min.
All in all: 2 hours 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 1 min.
We'll be using tart rings, preferably the micro-perforated thermoplastic type, 3" (80 mm) diameter. These are much more practical than the classic tins or moulds.
Space them out on a sheet of cooking parchment laid on a baking sheet.
Space them out on a sheet of cooking parchment laid on a baking sheet.
Stage 2 - ⌛ 5 min.
Roll out 300 g sweetcrust pastry (pâte sablée) really cold, straight from the fridge, to 1/8" (3 mm) thick. The best way to do this is to use a pair of pastry thickness guides.
Stage 3 - ⌛ 6 min.
Use a 3" (80 mm) cutter (or one of the tart rings) to cut out circles from the sweetcrust pastry...
Stage 4 - ⌛ 10 min.
...and place one in each ring.
Put the baking sheet in the fridge.
Gather the leftover pastry into a large rectangle and put in the freezer for 10 minutes, or refrigerate for 30 minutes.
Note: Throughout this recipe, as always with pastry, cold is your friend.
Put the baking sheet in the fridge.
Gather the leftover pastry into a large rectangle and put in the freezer for 10 minutes, or refrigerate for 30 minutes.
Note: Throughout this recipe, as always with pastry, cold is your friend.
Stage 5 - ⌛ 5 min.
After chilling, your pastry will have firmed up again. Roll out once more to 1/8" (3 mm) thick in a rectangle about 10" (25 cm) x 7" (18 cm).
Stage 6 - ⌛ 6 min.
Cut 6 strips of pastry 1" (25 mm) wide, plus a spare one if you err on the side of caution.
Stage 7 - ⌛ 5 min.
Lay the strips on another baking sheet and put in the freezer for 5 minutes, or refrigerate for 10 minutes.
Stage 8
Take out the tray of rings and put a strip of pastry into the first, vertically around the edge.
It will be a bit too long and will stand up above the top of the ring. This is normal and intentional.
It will be a bit too long and will stand up above the top of the ring. This is normal and intentional.
Stage 9
Trim the end of the strip with scissors or a knife to just fit inside the ring.
Press the ends together to seal and make as neat as possible.
Press the ends together to seal and make as neat as possible.
Stage 10 - ⌛ 20 min.
Press around the bottom edge to seal the side and base together.
Stage 11 - ⌛ 10 min.
Prepare each case like this, taking the strips out of the fridge only as you need them, to ensure they stay really cold.
Put the tray of cases back in the fridge for 30 minutes or in the freezer for 10 minutes.
Put the tray of cases back in the fridge for 30 minutes or in the freezer for 10 minutes.
Stage 12 - ⌛ 8 min.
Preheat the oven to 320°F (160°C). Trim off the spare pastry around the tops of the rings with a small knife to give a perfect edge.
Note that we do this just before baking and while the pastry is really cold, to limit shrinkage during cooking.
Note that we do this just before baking and while the pastry is really cold, to limit shrinkage during cooking.
Stage 13 - ⌛ 25 min.
Trim all the cases like this, then bake without delay for 20 to 25 minutes.
Stage 14
Keep a close eye on them for the first 10 minutes, as there is a risk that the top edge of the pastry might droop, as shown in this photo.
If this happens, open the oven and use the back of a small spoon to gently push the pastry upright again.
If this happens, open the oven and use the back of a small spoon to gently push the pastry upright again.
Stage 15 - ⌛ 1 min.
After 25 minutes, take the cases out, but leave the oven on.
Stage 16 - ⌛ 3 min.
Remove the rings. Be careful, as these will be hot! The best way is to slip a fork under the edge of the ring, then lift it gently.
Stage 17
Tip: put the rings in to soak right away, then they will be easier to clean later.
Stage 18 - ⌛ 5 min.
Stage 19 - ⌛ 10 min.
Put them back in the oven for a further 10 minutes.
Stage 20 - ⌛ 20 min.
Leave to cool on a wire rack.
Stage 21 - ⌛ 6 min.
When cold, you can give your tart cases a professional finishing touch by "filing" them with a microplane grater to make them smooth and even.
Stage 22
This photo shows the case before filing (red arrow) and after filing smooth (green arrow).
Stage 23
Your finished tart cases are ready for filling.
Stage 24
Now you can see how professional they look with their smooth, even sides.
It takes effort, but the results are worth it.
It takes effort, but the results are worth it.
Remarks
This method can be used with other kinds of tart pastry: shortcrust, sweet, etc.
A possible variation is to put the side band in first, then the base circle. This is the opposite way round and a little trickier, but gives a perfect edge around the base after baking.
The glaze applied in stage 18 has two functions: it gives a better colour, of course, but also protects the bottom of the tart from moisture in the filling, avoiding the need to seal the pastry with chocolate (chablonnage).
A possible variation is to put the side band in first, then the base circle. This is the opposite way round and a little trickier, but gives a perfect edge around the base after baking.
The glaze applied in stage 18 has two functions: it gives a better colour, of course, but also protects the bottom of the tart from moisture in the filling, avoiding the need to seal the pastry with chocolate (chablonnage).
Source: Home made, though after long discussions on the subject with my baker friend Sébastien..
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 270 RDI=100 % | 1,520 RDI=140 % | 1,150 RDI=170 % | 17,500 RDI=880 % | 73,260 RDI: 880 % |
| Per 100 g | 80 RDI=30 % | 480 RDI=50 % | 360 RDI=50 % | 5,470 RDI=270 % | 22,890 RDI: 270 % |
| Per cases | 50 RDI=20 % | 250 RDI=20 % | 190 RDI=30 % | 2,920 RDI=150 % | 12,210 RDI: 150 % |
How much will it cost?
- For 6 cases : 1.60 €
- Per cases : 0.30 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 6
Little apple and verbena tarts
A sweetcrust pastry case, filled with a smooth verbena-flavoured diplomat cream, and topped with caramelised apples. You will see how well the caramelised apples and verbena go together.
34 K 60 min.
Double raspberry tartlets
Little sweetcrust pastry cases filled with a raspberry jelly, then topped with a raspberry-flavoured whipped cream. Despite their intense raspberry flavour, these tartlets are lovely and light.
36 K 1 hour 7 min.
Victoria pineapple and lime tarts
This recipe for dainty tarts has sweetcrust pastry (preferably with coconut) cases, filled with sautéed Victoria pineapple and topped with a lime crémeux.
39 K 25 min.
Pear verbena tarts
Crisp sweetcrust pastry cases, a velvety diplomat cream flavoured with verbena, and slices of poached pears for delicious and dainty pear verbena tarts.
49 K 60 min.
Little lime tarts
With this very quick recipe, you can make little tarts that are nothing like those you find in the shops.
137 K4.3 40 min.
This recipe uses (among others)
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Tarte Bourdaloue, Blackberry and almond fondant tart, Tarte Jurassienne, Strawberry tart, Pear tart with almond cream, ... See them all 45
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Kouign-amann brioche, Elsa's Comtoise galette, Apple and Blackcurrant Brioche Pies, Wiener Schnitzel, Avocado mousse with sorrel, ... See them all 80
Other recipes you may also like
Baked sea bass fillet with lemon and tarragon
This really simple recipe allows the natural nobility of sea bass to shine through: fillets baked until just done, complemented with lemon and tarragon. June 30th 202176 K 35 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible . July 4th 2018347 K4 2 hours 30 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The... April 3rd 20201.73 M 304.0 7 days 15 min.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it. February 15th 2016474 K4.4 7 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture. February 21th 2011137 K5
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-30)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.