EVERYTHING YOU NEED

TO KNOW ABOUT TART

 RECIPE BY

KIRSTEN TIBBALLS
SHELLS
This technical class covers the ins and outs of creating shortbread dough as well 
as rolling, lining and sealing a tart shell. Kirsten shares The Ultimate Shortbread BEGINNER
recipe, as well as several variations including the addition of nuts, baking powder,
reducing sugar and flour, just to name a few!

 NA

NA

THE ULTIMATE SHORTBREAD (BASE RECIPE)

METHOD
INGREDIENTS

120g (4.23oz) unsalted butter In the bowl of a stand mixer fitted with a paddle attachment,
65g (2.29oz) pure icing (confectioner’s) sugar mix the butter and icing sugar until there are no lumps of butter
50g (1.76oz) whole egg remaining. Add in the egg and mix to combine. Lastly add in
2g (0.07oz) salt the salt and flour, continue to mix until the ingredients just come
290g (10.23oz) plain (all-purpose) flour together as a dough. Press the dough into an even flat square
plain (all-purpose) flour, for dusting and wrap in
plastic wrap before placing into the refrigerator for a minimum of
EQUIPMENT 30 minutes.

spatula Heat the oven to 155°C (311°F), fan forced. On a lightly

stand mixer floured workbench, roll the dough out to 2-3mm in thickness.
tart rings 80mm x 20mm Use a round cutter, 120mm in diameter, to cut the dough into
round cutter 120mm discs. Line the tart rings with the dough and place them onto
aluminium baking tray a baking tray lined with a Silpain Mat. Chill the tart cases for
Silpain Baking Mat, or baking paper 30 minutes before trimming the excess dough off the top with a
paring knife sharp knife. If the tarts are going to have a baked filling, partial-
ly bake the cases in the pre-heated oven for 15 minutes before
adding in the liquid filling and continuing to bake. To fully bake
the tart case, bake in the pre-heated oven for 30 minutes.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2021 Savour Chocolate & Patisserie School. All rights reserved.
ROLLING, LINING AND BAKING
 NOTES

EQUIPMENT

• Solid tart rings do not allow air to travel through which can cause air-bubbles on the surface of the baked pastry.
• Perforated tart rings allow air to flow through which results in a smoother, more even tart case, without lumps, cavi-
ties or bumps on the surface.
• Silpain Baking Mats have a perforated texture which allows air to flow through. Using a Silpain Mat allows any
trapped air between the mat and the tray to release. The Silpain Mat can be used in conjunction with either a solid
aluminium baking tray or a perforated baking tray.
• If you do not have a Silpain Mat, you can use a standard baking tray in conjunction with baking paper or a regular
baking mat. This may result in some air-bubbles on the surface of the baked pastry.
• Egg rings can be used as a substitute for individual tart rings.

ROLLING

• For easier handling while rolling, cut the dough in half and work with half at a time.
• Lightly dust the surface of your workbench with plain (all-purpose) flour.
• Roll the pastry as evenly as possible, without too much pressure.
• To ensure the dough does not stick to the bench, after rolling the dough a few times, lift it up and add more flour to
the workbench if required.
• If your room temperature is warm and the dough begins to soften, place it back into the fridge for 10-20 minutes to
firm up.
• If you are in a warm environment, you can roll the dough between 2 sheets of baking paper or 2 guitar sheets.
• Roll the dough to a thickness of 2-3mm.
• Use a cutter which is larger than the diameter of the tart ring to cut discs of the dough.
• Do not overwork the off-cuts of dough. If you are working with half the dough at a time, remove the excess flour from
the off-cuts, fold and press them into itself before adding them to the second half of dough.

LINING

• You can line a tart ring with a single piece of pastry or two - a base and strip of dough for the sides.
• Gently press the pastry into the tart ring. If using one piece of dough, ensure you push the pastry right into the
corners of the base.
• If the dough has not been pressed into the corners of the base, the pastry will sink down into the corners while
baking and result in an uneven top.
• Chill the lined tart shells for 30 minutes before trimming the excess dough off the tops with a sharp knife. Ensure the
knife is not angled while trimming.

BAKING

• If you follow the same steps that Kirsten takes to roll the pastry, The Ultimate Shortbread recipe provided does not
require blind-baking with a lining.
• Blind-baking with a lining is when you line the tart shell with heat-proof plastic wrap or baking paper, fill it with
uncooked rice or baking beads and partially bake the tart shell before removing the rice and continuing to bake.
Blind-baking ensures the pastry holds its shape while baking.
• To fully bake the tart case, bake in the pre-heated oven for 30 minutes.
• For a tart with a baked filling, partially bake in the pre-heated oven for 15 minutes before adding in the liquid filling
and continuing to bake.
• A partially baked tart case should not have any wet pastry on the base.
• To avoid the tart shell losing its shape, keep the partially baked tart case in the ring when you add the liquid filling
and continue to bake.
• Do not let the liquid filling go over the edge or between the tart case and the ring, otherwise it will stick.
3

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OVERWORKED DOUGH
 NOTES

• Overworked, or overmixed, dough is very difficult to handle. It will crack and separate when rolled.
• There is no way to fix the dough once it is overworked. You can, however, make a fresh batch of dough, ensuring
you do not overmix it, and add small amounts of the overworked dough into it.
• The texture of overworked dough, after it has been baked, is tough. It is difficult to cut, not buttery in texture and
does not have a crumbly mouth-feel.

TART FAULTS
 NOTES

• If the dough has not been rolled thin enough, it will create a thick tart case which will be difficult to cut or bite into.
• Dough that has been rolled too thin, or dough that has been pinched around the edges when lining the ring will be
very fragile on around the top and prone to breaking easily. The edges may also soften quicker depending on the
filling.
• Dough that was not pushed into the corners of the tart ring will result in an uneven edge, slightly rounded base and
the tart case will be shallow.
• If the dough folds over on itself around the edges when lining the tart ring, it will result in uneven baking of the
pastry. The areas that are thicker will be undercooked, resulting in the pastry not contracting away from the ring and
can cause the pastry to stick to the ring.

REFINING THE TART SHELLS

You can use a microplane or drum sieve to gently file away any texture on the outside of the cooked tart case, or to
create a more even top. These tools do not leave any marks on the pastry. It is best to do this step when the tart cases
are still slightly warm.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2021 Savour Chocolate & Patisserie School. All rights reserved.
SEALING THE TART SHELL
 NOTES

Sealing a tart case creates a barrier between the pastry and filling. Once the sealing medium sets, it assists the pastry
to avoid absorbing as much moisture from the tart filling - meaning it will stay crunchier for longer. It is best to seal the
tart case as soon as it is removed from the oven. There are various methods of sealing a tart case.

COCOA BUTTER

• Callebaut Mycryo Cocoa Butter is a powdered cocoa butter. It can be sieved over the surface of the hot tart case.
• If you have a block of cocoa butter, it can be finely grated and sieve it over the surface of the hot tart case.
• Cocoa butter can also be melted and brushed over the surface of the tart case.
• Cocoa butter does not impart a flavour onto the tart case.

EGG YOLK

• Brush a broken egg yolk over the hot tart case. The heat from the case will coagulate and cook the yolk creating a
barrier.
• If the tart shells have become too cool by the time you finish brushing them with the yolk, return them to the oven
for 1 minute.
• The egg yolk will impart an egg flavour onto the tart case.

CHOCOLATE

• Brush a thin layer of Callebaut white, milk or dark chocolate over the surface of the tart case.
• The chocolate will impart a flavour onto the tart case, however you can choose a chocolate to compliment the other
flavours in your tart.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2021 Savour Chocolate & Patisserie School. All rights reserved.
BASE DOUGH WITH ADDITION OF NUTS
METHOD
INGREDIENTS

120g (4.23oz) unsalted butter In the bowl of a stand mixer fitted with a paddle attachment,
65g (2.29oz) pure icing (confectioner’s) sugar mix the butter and icing sugar until there are no lumps of butter
50g (1.76oz) whole egg remaining. Add in the egg and mix to combine. Lastly add in
2g (0.07oz) salt the salt, flour and almond meal, continue to mix until the ingre-
230g (8.11oz) plain (all-purpose) flour dients just come together as a dough. Press the dough into an
60g (2.12oz) almond meal (ground almond) even flat square and wrap in plastic wrap before placing into the
refrigerator for a minimum of 30 minutes.
EQUIPMENT
Heat the oven to 155°C (311°F), fan forced. On a lightly
spatula floured workbench, roll the dough out to 2-3mm in thickness.
stand mixer Use a round cutter, 120mm in diameter, to cut the dough into
tart rings 80mm x 20mm discs. Line the tart rings with the dough and place them onto
round cutter 120mm a baking tray lined with a Silpain Mat. Chill the tart cases for
aluminium baking tray 30 minutes before trimming the excess dough off the top with a
Silpain Baking Mat, or baking paper sharp knife. If the tarts are going to have a baked filling, partial-
paring knife ly bake the cases in the pre-heated oven for 15 minutes before
adding in the liquid filling and continuing to bake. To fully bake
the tart case, bake in the pre-heated oven for 30 minutes.

 NOTES

• If you follow the same steps that Kirsten takes to roll the pastry, this variation can be blind-baked without a lining.
• Adds more fat to the recipe which results in a crumblier and slightly softer texture.
• Imparts a nut flavour into the pastry.
• The pastry will have a slightly darker colour.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2021 Savour Chocolate & Patisserie School. All rights reserved.
BASE DOUGH WITH ADDITION OF BAKING POWDER
METHOD
INGREDIENTS

120g (4.23oz) unsalted butter In the bowl of a stand mixer fitted with a paddle attachment,
65g (2.29oz) pure icing (confectioner’s) sugar mix the butter and icing sugar until there are no lumps of butter
50g (1.76oz) whole egg remaining. Add in the egg and mix to combine. Lastly add in
2g (0.07oz) salt the salt, flour and baking powder, continue to mix until the ingre-
290g (10.23oz) plain (all-purpose) flour dients just come together as a dough. Press the dough into an
5g (0.18oz) baking powder even flat square and wrap in plastic wrap before placing into the
refrigerator for a minimum of 30 minutes.
EQUIPMENT
Heat the oven to 155°C (311°F), fan forced. On a lightly
spatula floured workbench, roll the dough out to 2-3mm in thickness.
stand mixer Use a round cutter, 120mm in diameter, to cut the dough into
tart rings 80mm x 20mm discs. Line the tart rings with the dough and place them onto
round cutter 120mm a baking tray lined with a Silpain Mat. Chill the tart cases for
aluminium baking tray 30 minutes before trimming the excess dough off the top with a
Silpain Baking Mat, or baking paper sharp knife. If the tarts are going to have a baked filling, partial-
paring knife ly bake the cases in the pre-heated oven for 15 minutes before
adding in the liquid filling and continuing to bake. To fully bake
the tart case, bake in the pre-heated oven for 30 minutes.

 NOTES

• If you follow the same steps that Kirsten takes to roll the pastry, this variation can be blind-baked without a lining.
• The baking powder chemically aerates the pastry, enabling the pastry to rise during the baking process. It creates a
slightly thicker pastry which is easy to cut.
• The texture of the baked pastry is very short and crumbly. The finished tart shell can be a little fragile.
• The baking powder does not impart any flavour.
• The pastry will have a light golden-brown colour once baked.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2021 Savour Chocolate & Patisserie School. All rights reserved.
BASE DOUGH WITH REDUCED SUGAR
METHOD
INGREDIENTS

120g (4.23oz) unsalted butter In the bowl of a stand mixer fitted with a paddle attachment,
30g (1.06oz) pure icing (confectioner’s) sugar mix the butter and icing sugar until there are no lumps of butter
50g (1.76oz) whole egg remaining. Add in the egg and mix to combine. Lastly add in
2g (0.07oz) salt the salt and flour, continue to mix until the ingredients just come
290g (10.23oz) plain (all-purpose) flour together as a dough. Press the dough into an even flat square
uncooked rice or baking beads, for blind-baking and wrap in plastic wrap before placing into the refrigerator for a
minimum of 30 minutes.
EQUIPMENT
Heat the oven to 155°C (311°F), fan forced. On a lightly
spatula floured workbench, roll the dough out to 2-3mm in thickness.
stand mixer Use a round cutter, 120mm in diameter, to cut the dough into
tart rings 80mm x 20mm discs. Line the tart rings with the dough and place them onto
round cutter 120mm a baking tray lined with a Silpain Mat. Chill the tart cases for
aluminium baking tray 30 minutes before trimming the excess dough off the top with a
Silpain Baking Mat, or baking paper sharp knife. Line the tart shells with heat-proof plastic wrap, or
paring knife baking and fill with uncooked rice. If the tarts are going to have
OSO heat-proof plasic wrap or baking a baked filling, partially bake the cases in the pre-heated oven
paper for 15 minutes before removing the lining, adding in the liquid
filling and continuing to bake. To fully bake the tart case, bake
in the pre-heated oven for 30 minutes, removing the lining after
15 minutes.

 NOTES

• This pastry is suitable for both sweet and savoury applications.

• Cannot be blind-baked without a lining.
• The dough is slightly more fragile and brittle to roll and work with.
• The pastry is flaky in texture and prone to small, hairline cracks.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2021 Savour Chocolate & Patisserie School. All rights reserved.
BASE DOUGH REPLACING ICING SUGAR FOR CASTER SUGAR
METHOD
INGREDIENTS

120g (4.23oz) unsalted butter In the bowl of a stand mixer fitted with a paddle attachment,
65g (2.29oz) caster (superfine) sugar mix the butter and icing sugar until there are no lumps of butter
50g (1.76oz) whole egg remaining. Add in the egg and mix to combine. Lastly add in
2g (0.07oz) salt the salt and flour, continue to mix until the ingredients just come
290g (10.23oz) plain (all-purpose) flour together as a dough. Press the dough into an even flat square
and wrap in plastic wrap before placing into the refrigerator for a
EQUIPMENT minimum of 30 minutes.

spatula Heat the oven to 155°C (311°F), fan forced. On a lightly

stand mixer floured workbench, roll the dough out to 2-3mm in thickness.
tart rings 80mm x 20mm Use a round cutter, 120mm in diameter, to cut the dough into
round cutter 120mm discs. Line the tart rings with the dough and place them onto
aluminium baking tray a baking tray lined with a Silpain Mat. Chill the tart cases for
Silpain Baking Mat, or baking paper 30 minutes before trimming the excess dough off the top with a
paring knife sharp knife. If the tarts are going to have a baked filling, partial-
ly bake the cases in the pre-heated oven for 15 minutes before
adding in the liquid filling and continuing to bake. To fully bake
the tart case, bake in the pre-heated oven for 30 minutes.

 NOTES

• If you follow the same steps that Kirsten takes to roll the pastry, this variation can be blind-baked without a lining.
• The dough is slightly firmer and drier to work with.
• The caster sugar tends not to dissolve as easily resulting in crisp and crunchier texture as well as a mottled appear-
ance to the pastry.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2021 Savour Chocolate & Patisserie School. All rights reserved.
BASE RECIPE WITH INCREASED BUTTER
METHOD
INGREDIENTS

290g (10.23oz) unsalted butter In the bowl of a stand mixer fitted with a paddle attachment,
65g (2.29oz) pure icing (confectioner’s) sugar mix the butter and icing sugar until there are no lumps of butter
50g (1.76oz) whole egg remaining. Add in the egg and mix to combine. Lastly add in
2g (0.07oz) salt the salt and flour, continue to mix until the ingredients just come
290g (10.23oz) plain (all-purpose) flour together as a dough. Press the dough into an even flat square
and wrap in plastic wrap before placing into the refrigerator for a
EQUIPMENT minimum of 30 minutes.

spatula Heat the oven to 155°C (311°F), fan forced. On a lightly

stand mixer floured workbench, roll the dough out to 2-3mm in thickness.
tart rings 80mm x 20mm Use a round cutter, 120mm in diameter, to cut the dough into
round cutter 120mm discs. Line the tart rings with the dough and place them onto
aluminium baking tray a baking tray lined with a Silpain Mat. Chill the tart cases for
Silpain Baking Mat, or baking paper 30 minutes before trimming the excess dough off the top with a
paring knife sharp knife. If the tarts are going to have a baked filling, partial-
ly bake the cases in the pre-heated oven for 15 minutes before
adding in the liquid filling and continuing to bake. To fully bake
the tart case, bake in the pre-heated oven for 30 minutes.

 NOTES

• If you follow the same steps that Kirsten takes to roll the pastry, this variation can be blind-baked without a lining.
• The dough is slightly softer and difficult to work with. It is important to work quickly to ensure the dough doesn’t
become too warm.
• The pastry will shrink during baking, resulting in a smaller and shorter tart shell.
• The baked pastry has a beautiful rich buttery flavour and flaky texture. The finished tart shell can be a little fragile.

10

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2021 Savour Chocolate & Patisserie School. All rights reserved.
BASE DOUGH WITH REDUCED FLOUR
METHOD
INGREDIENTS

120g (4.23oz) unsalted butter In the bowl of a stand mixer fitted with a paddle attachment,
65g (2.29oz) pure icing (confectioner’s) sugar mix the butter and icing sugar until there are no lumps of butter
50g (1.76oz) whole egg remaining. Add in the egg and mix to combine. Lastly add in
2g (0.07oz) salt the salt and flour, continue to mix until the ingredients just come
200g (7.05oz) plain (all-purpose) flour together as a dough. Press the dough into an even flat square
and wrap in plastic wrap before placing into the refrigerator for a
EQUIPMENT minimum of 30 minutes.

spatula Heat the oven to 155°C (311°F), fan forced. On a lightly

stand mixer floured workbench, roll the dough out to 2-3mm in thickness.
tart rings 80mm x 20mm Use a round cutter, 120mm in diameter, to cut the dough into
round cutter 120mm discs. Line the tart rings with the dough and place them onto
aluminium baking tray a baking tray lined with a Silpain Mat. Chill the tart cases for
Silpain Baking Mat, or baking paper 30 minutes before trimming the excess dough off the top with a
paring knife sharp knife. If the tarts are going to have a baked filling, partial-
ly bake the cases in the pre-heated oven for 15 minutes before
adding in the liquid filling and continuing to bake. To fully bake
the tart case, bake in the pre-heated oven for 30 minutes.

 NOTES

• If you follow the same steps that Kirsten takes to roll the pastry, this variation can be blind-baked without a lining.
• The dough is slightly more challenging to roll out and softer to handle.
• Results in a sweeter flavour and crunchier texture.
• The pastry has is a dark golden-brown colour once baked.

11

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2021 Savour Chocolate & Patisserie School. All rights reserved.