28/07/2025
Zesty Baking Tip #1: always chill your tart dough twice before baking it.
This technique might feel a bit long, but is essential if you want a tart crust that does not move, slide, shrink or collapse in the oven.
Why?
▶ you want to avoid gluten development that would make your dough elastic and prone to movement. Resting the dough will insure the gluten is completely relaxed.
▶ the butter needs to be very cold. If too warm, it will start to melt very quickly in the oven, making the crust collapse before its structure has time to form.
Here is how I prep all my doughs for tarts:
🔘Once the dough has been made, directly roll it to the desired shape and thickness between two sheets of baking paper. Place on a flat tray and refrigerate for at least one to two hours, or until very cold and hard.
🔘 Line your preferred tart pan with the chilled dough. It will soften quickly, allowing you to shape it as needed. Once lined, cover with plastic wrap and chill again inside the pan for at least 3 hours, preferably overnight.
🔘 For the best results, freeze for 10 to 15 minutes while your oven is preheating, just before baking it.
