Mastering Perfect Pastry Tart Shells: My Tips

Creating a crisp, elegant tart shell is one of the most essential skills in French pastry. A well-made shell holds your filling beautifully, delivers texture contrast, and elevates every bite. Whether you're new to sweet pastry (pâte sucrée) or looking to improve consistency, these tips will help you bake like a pro.

New to tarts or want to refine your pastry skills? Learn everything from pâte sucrée to blind baking in Faye’s Online Pâtisserie School — a 12-month course for serious home bakers.

A finished mini tart that shows why a crisp pâte sucrée shell matters:
it stays sharp even under silky strawberry-pistachiomirror glaze and a hazelnut rim. 

1. The Right Flour for Perfect Pastry

For a delicate, tender tart shell, use plain flour (all-purpose flour). It offers the right balance: enough gluten to hold together but not so much that it becomes tough or chewy.

Want more ingredient tips? Read: All-Purpose Flour Demystified

2. Why Egg Wash Matters

Egg wash forms a moisture-resistant seal that keeps your tart crisp — especially helpful for wet fillings such as pastry cream.

Egg Wash Recipe:

• 50g egg yolks

• 12g whipping cream

Brush a thin layer on the interior and exterior, then bake for 5 minutes. Your shells will look beautifully shiny and golden.

 Blind-baked pâte sucrée shells different bake times. 

3. Baking Stages for Different Fillings

Adjust your baking time based on the filling:

• Partially blind bake: For baked fillings such as custards and frangipane. Egg wash, bake 5 mins more, then add filling once the tart shell has cooled.

• Fully blind bake: For fillings that don’t require baking (e.g. lemon curd or pastry cream with fresh fruit).

All covered in the Pastry & Tarts module (Module 5) of the Online Pâtisserie School.

4. Two-Piece Method: Strips and Bases

Want ultra-sharp, professional-looking tart shells? Try the two-piece method:

• Roll the sweet pastry with a pasta machine for even thinness

• Cut and bake strips (collars) and bases separately

• Freeze them in bulk for efficient assembly

This is how I did it in my patisserie — and how I teach it in Module 5 of my course.

5. Flavouring the Pastry

Give your sweet pastry (pâte sucrée or pâte brisée) a flavour boost:

• Citrus zest: lemon, orange, or lime

• Vanilla: extract or seeds

• Ground nuts: almonds or hazelnuts

These subtle additions can make your tarts unforgettable.

6. Shelf Life and Freezing Tips

Unbaked pastry:

• Freeze up to 3 months, well-wrapped

• Thaw in the fridge overnight

Baked shells:

• Store at room temp in an airtight container for 2–3 days

• Freeze for up to 1 month — recrisp before use

These tips and more are inside Faye’s Online Pâtisserie Course.

Watch: Tart Shell Techniques on YouTube

Watch my quick tutorial on prepping tart shell strips & bases

Related Posts You’ll Love:

• All-Purpose Flour Demystified

• Why Butter Matters in Buttercream

• What Baking Ingredients Can You Freeze?

• Understanding Different Sponge Types & Fillings

Learn Pastry the Professional Way

If you want to build pastry skills that actually stick, my Online Pâtisserie School is your next step.

• Learn pâte sucrée, pâte brisée, tart assembly & fillings

• Video tutorials, PDFs, and monthly live Q&As

• Created for home bakers who want to be bake with purpose, clarity and confidence

→ Enrol in the Online Pâtisserie School