Chapter 4 of 17 from Dominique Ansel

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

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

Dominique Ansel Teaches French Pastry Fundamentals

James Beard Award-winning pastry chef Dominique Ansel teaches his essential techniques for making delicious pastries and desserts in his first-ever online class.

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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 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.

James Beard Award winner Dominique Ansel teaches essential pastry-making techniques, from dough and fillings to stunning presentation and decor.

A downloadable cookbook accompanies the class with lesson recaps, recipes, and supplemental materials.

Upload videos to get feedback from the class. Dominique will also critique select student work.


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

Even though I am not a baker, this was the first class I took. It was extremely engaging and made me want to go in the kitchen and get to baking! Truly is an art form...

Excellent course. Worth the membership if it were the only class I took.

I do not like cooking but this class really inspired me to give it a try! Great instructor! I am looking forward to visit his bakery in Manhattan.

This was an amazing class!! I learned so many new techniques and think that Chef Dominique is absolutely the best--artistic and in fact scientific in his explanations of how to create wonderful pastries in the kitchen. PLEASE PLEASE HAVE HIM DO A SEQUEL!!!


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 ad would have said that,


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!

Adam C.

I've done this recipe three times and each time the measurements for the dry ingredients dries down the dough. I had to keep a cup of it out so the dough stays moist as shown in chef's lesson. Anyone having the same trouble? I can't believe they gave out the wrong measurements. Anything's possible. Just want to make sure I'm not doing something wrong.


I should be in bed right now but I'm really enjoying this lesson. A gorgeous golden tart shell just waiting for its just filling. This is going to be good.


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...