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How To Blind-bake Pate A Fonce & Tart Crusts Recipe

How to Blind-Bake Pate a Fonce & Tart Crusts Recipe
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Prepare the ingredients before making How to Blind-Bake Pate a Fonce & Tart Crusts in your home. Then, follow these steps below to serve How to Blind-Bake Pate a Fonce & Tart Crusts for your family or friends.

Ingredients: How to Blind-Bake Pate a Fonce & Tart Crusts

  • 2 grams ◆Granulated sugar
  • 3 grams ◆Salt
  • 187 grams ◆Water
  • 250 grams ★Flour (type used for making baguettes)
  • 250 grams ★Cake flour
  • 250 grams Unsalted butter
  • 1 ●Egg yolk
  • 1 pinch ●Salt
  • 1/2 tsp ●Milk

How to Make How to Blind-Bake Pate a Fonce & Tart Crusts

If you have prepared the ingredients needed, now time to start cooking. There are 19 steps you must follow to make How to Blind-Bake Pate a Fonce & Tart Crusts in your home by yourself.

    Step 1
  • Add the ◆ ingredients to a bowl and mix well to dissolve completely.
  • Step 2
  • Combine the ★ ingredients and sift twice.
  • Step 3
  • Place the ingredients from Step 2 into a bowl. Chop the cold butter into cubes and add to the bowl. Use a scraper to mix everything together using cutting motions.
  • Step 4
  • Once the butter becomes crumbly and it is still floury, use the palms of both hands to break apart the larger clumps.
  • Step 5
  • You're done mixing. It's okay if there are still some clumps of butter. This process is called "sablage."
  • Step 6
  • Indent the center of Step 5 and pour in Step 1.
  • Step 7
  • Gather Step 6 together without kneading and place into a plastic bag. Use the palms of both hands to flatten it out and place into the refrigerator for at least 1/2 a day before using.
  • Step 8
  • From now on we will be using all of the dough to make a tart crust. Remove the dough from the refrigerator and use a rolling pin to strike it so that uniformly soft.
  • Step 9
  • Roll out the dough from Step 8 until about 2.5 mm thick.
  • Step 10
  • Match the dough to the tart dish you will be using and use a knife to cut it out about 3 cm larger than the dish.
  • Step 11
  • Place Step 10 into the tart dish and press it into the bottom.
  • Step 12
  • This is what a rectangular tart will look like.
  • Step 13
  • While holding the dish with one hand, use the thumb of your other hand to lightly press all the way around the bottom of the crust to fit into the dish. Do the same for the rim.
  • Step 14
  • Roll the rolling pin over the brim of the tart crust to cut off the excess dough. Use your fingers to smooth and even it out neatly.
  • Step 15
  • Use a fork to poke a lot of holes into the bottom of the crust. Place into the refrigerator for 30 minutes to firm the dough.
  • Step 16
  • Place a roundly cut sheet of parchment paper into Step 15 and fill with pie weights. Bake for 20 minutes at 170°C. Let it cool on a cooling rack.
  • Step 17
  • Once cooled, remove the pie weights.
  • Step 18
  • Combine the ● ingredients and brush over the air vents in the tart crust to cover them completely. Do this twice.
  • Step 19
  • Bake again for 5 minutes at 170°C and let it cool. It's done.
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