From Dominique Ansel's MasterClass

Fruit Tart Base: Vanilla Sablé Shell

Chef Dominique teaches you how to make a vanilla sablé shell that serves as the base for a set of stunning fruit tarts in the chapters to come. Learn to fonçage and blind-bake pastry dough for a tart shell that serves as the optimal canvas for endless variation.

Topics include: Tart Shell Fonçage • Blind-Baking the Tart Shell

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Chef Dominique teaches you how to make a vanilla sablé shell that serves as the base for a set of stunning fruit tarts in the chapters to come. Learn to fonçage and blind-bake pastry dough for a tart shell that serves as the optimal canvas for endless variation.

Topics include: Tart Shell Fonçage • Blind-Baking the Tart Shell

Dominique Ansel

Teaches French Pastry Fundamentals

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There's hundreds and hundreds of recipes of doughs out there. One of my favorites is simple very light tart shell. I'm going to show you all the steps to make a good one. Think about the tart shell as a canvas. That's your drawing board. That's what you are going to use to make a beautiful tart. As you can see, all the ingredients are in front of me. And this is very important. This is pastry chef way, actually what we call mise en place. I remember one of the first time I actually cook at home for my girlfriend, I had to scale out all the ingredients to be able to cook. And I used all the bowls in the kitchen. And she was a little shocked to see that the cabinet was empty and I've used everything. That's the way I cook. That's the way I learned, and I think it's very important to have everything in front of you measured in scale before you start doing anything. So here, we have flour, cornstarch, eggs, butter, powdered sugar, and a little bit of salt. So you're going to start mixing the powdered sugar with the butter in the mixing bowl. It's very important to scale everything separately because as you can see, everything is pretty much white. It looks similar. Just in case the phone rings, you have to run away to do something else, you come back, you remember exactly what you have. We're going to start creaming the butter and the sugar together. Then we'll mix the flour, the cornstarch, and the salt, and incorporate this into the mixing bowl with the egg. For this, we use the paddle. The whisk will be too weak. It will break the whisk. So the paddle is the best to mix this dough. I'm going to then add the flour, cornstarch, and salt together. Sometimes people ask me is it important to sift everything. I say it used to be, but now ingredients are made so they are ready to use. So unless you have real clump in your flour, you shouldn't be shifting everything. We combine everything together to make sure it's mixed properly. And then here I have vanilla bean. So vanilla is one of my favorite ingredient. I always prefer real vanilla over the extract. The extract always have this artificial alcoholic flavor and the fresh vanilla bean is, of course, like very floral and very light. Press down on the vanilla to make it flat, and then use a paring knife and cut it the half long ways. So this will allow us to cut through the vanilla and extract the seeds. The seeds are now right here. I will take the back of my knife, I'll press it down, and I'll push it all the way through. And you will see these little black pieces are the vanilla seeds that you need to incorporate into your dough. So, of course, vanilla is very expensive. I don't ever waste anything. This can be used also to infuse into a milk for different preparation, for a pastry cream, for instance. Even after that, I always save it. Rinse it off, dry it in the oven for a couple hours, and blitz it, turn it into a powder that I can use for other preparation...

The Art of French Pastry

Celebrated for his innovative twists on classic desserts, Cronut® creator and James Beard Award-winner Dominique Ansel has been called the “world’s best pastry chef.” In his MasterClass, Dominique teaches his essential techniques for perfect pastries. Learn baking and more with his precise methods, add classic recipes to your repertoire, and explore texture and flavor inspirations to delight friends and family with your own decadent desserts.

Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

It has brought a lot of inspiration to baking. The instructor was very engaging and informative.

It truly inspired me to be much more creative with my baking. I have always been more rustic in my technique in the past. I look forward to being more artistic. Both methods my main goal will always be flavor and making dishes that are always outside of the box.

Wonderful, love Chef's attention to detail. More Please!!!

the class was eye opening to pastry in a way that I never thought about it this way. I learned a new thing in each and every class.i would love to see a part 2 where it is more in-depth towards chefs and restaurants. over all amazing master class.

Comments

Graham Z.

It wont let me download the pdf. This is what happens. Error> <Code>AccessDenied</Code> <Message>Request has expired</Message> <X-Amz-Expires>3600</X-Amz-Expires> <Expires>2019-06-23T13:48:25Z</Expires> <ServerTime>2019-06-23T18:59:33Z</ServerTime> <RequestId>64FA58CB50904465</RequestId> <HostId> zkZJ4zAC83MxBH9aPl+0qFNPqUO2mspJp5ittOukmtTB9WBntDvQO33G/2mnVoDY4mbQ0mgiA7E= </HostId> </Error>

Yiannis L.

Very often tart shels are baked a second time without the beans. It is a bit confusing because the recipe pdf mentions another step which doesn't appear in the video of baking the shell for another 16 minutes after the first 16 to 20 minute baking. Even so the recipe doesn't state to remove the beans and bake for another 16 minutes. Maybe I ma getting something wrong but by comparing the video and the pdf I am confused about the proceedure

Julie C.

If I am filling this with a filling that needs baking do I prevalent the crust at all?

A fellow student

The flour sold in stores in the US do have an anti caking ingredient in it which is also unhealthy for you, aluminum. You can avoid it by buying organic flour. I usually buy the King Arthur brand (no affiliation) but have not tried it with any recipes yet for this class.

Ali S.

I made a slightly bigger tart about 10 inches and even after 30 minutes of cooking the colour was still very pale. After some playing around I finally removed the beans and the filter and turned the top part of my oven on, put the tart back and after about 10 mins it got golden brown as it should. In the recipe book (which the chef doesn't mention in the video) it says to turn the baking sheet 180 degrees halfway through baking for an even bake, definitely should have done that as some parts of the shell are browner than others.

Julie N.

I weight everything. But my dough came out a bit wet and not stick together when put in the tart tray ( it break out) And when it baked it was hard like hell. Anybody know why?

David H.

I made this shell twice now and both times it seems that the finished product is so brittle, that when the cake is ready assembled and then portioned it just breaks apart. I do have an unsightly bit of shrinkage too. Meaning the edges are not the straight cut as when the tart shell goes into the oven. I use a digital kitchen scale and am very pernickety not allowing a gram too much or too little. I let the dough rest, then roll it and rest again in the fridge. Anyone else had this problem? I am using a perforated tart ring with a 3.5 cm rim.

A fellow student

we have payed and we got only 1 NYC and EU recipe? what about people who live in the countries that have 365 days 30 C and rain forest areas etc? if only the MasterClass.com ad would have said that,

Raffaella

did anyone had the experience of the dough shrinking a lot. I hardly handle it and mix the ingredient very little. When I put it in the tart the side collapsed while baking.

Andrea B.

Anyone order their tart rings online? Interested to see if anyone found one without rolled edges that was oven friendly. Thanks!