Відео

Won’t be using cling film, trying to avoid the transference of micro plastics into food. Apart from that it’s a brilliant tutorial, thank you.

Great reciepe

Very good but isn’t the shell a little underdone?

Wow! I will be making mine like this in the future, I think I will add slithered almonds on top I hope this will be ok?😊

Thank you for this great tutorial on blind baking. I’m a new home baker, where you have instructed me in many ways. So now I’m going to put your method into practice by making a lemon tart. I have made some of my own pastry in the past, but I’m trying to perfect my future baking into something better than past efforts. Many thanks. Don C

Where is the list of ingredients ?

Looks lovely just like mum used to bake will give it a try my favourite cake thank you

best vidio ive seen so far

Where is the link for purchase?

I bet it wont last 4-5 days. 🤤

I made this several times and it came out perfectly - good tip about the nutmeg it’s not too much 🙏😊

This is ridiculous, the cling film would just melt. I tried it to see if it actually worked. I followed his instructions and I wasted a lot of ingredients, time and effort. I will stick to my tried and tested recipe. He doesn’t even make his own pastry. Don’t take any notice of this it doesn’t work.

I tried it, I don't know why my one tastes eggy and not sweet and I did everything the same

Recipe??

Nice! For the custard, Marcus Wareing's recipe calls for 9 yolks, no whites. What made you switch it up?

Hello Luis love your oven can you please let me know the brand and model. Love your recipes.

What no nutmeg ………..shame on you !

Thanks! Very impressive 'pudding' - one of my favourite tastes too! You are obviously a perfectionist (paperclips, ruler and baking stone etc!) I just wondered if you know what 'literally' actually means?! You use the word a lot but not in context! Thanks again; I'm off to buy a square tin, paperclips and a very posh oven!

DU NOT TAKE PART IN THIS ANIMAL CRUELTY. AVOID.

I think I'm doing something wrong, I roll out the pastry, put it in the tin but when I add the baked beans it juat goes soggy

Divine.

Thank you , for your wonderful Video. Greetings from Germany 🙏👍😋

the cheapest pizza stone is a floor tile they can bought for a couple of quid, they might look as posh as a marble tile though after a few uses

😃❤️

DO NOT USE CLING FILM, I JUST TRIED THIS, IT MADE A STICKY MELTY MESS, RUINED MY CRUST

Luis passed away in Oct 2020 😢 Not sure if later commenters are aware .

Looks delicious,

I don't use beans. I prick the base a super number of times, cook at 180 until the base is partially cooked, about 13 minutes. Remove from the oven and brush the pastry liberally with egg yoke. Back in the oven again for 10 minutes. Put your mix in and back in the oven for a length of time to suit the mix. Works for me 👍

Hi. I'm in the U.S. where do I buy moon beams?

Thank you Very artistic

I love using a stone under my cookie sheet for pie’s, turkey cookies,cake.anyway I’m making your recipe,thank you for sharing.

TWO? 😲 ?

Deceptively worded lad? Three eggs + three yolks = SIX eggs? 🤔 If so "wodjer" do with three egg whites? 🤔

...wow. Unfortunately you can’t cut off a nice fluted edge when it gets over-cooked this way. 😞 Do you have a magical method for that type of edge??

Didn't here what type of beens you used.

Absolutely Wow, just discovered your channel. Love custard tarts forever. Thank you so much. I am from Preston and you sound like you might be from Lancashire 🙋‍♀️❤️🇨🇦

Congratulations! A very master class. Thanks a lot!

This was excellent. I just yesterday bought a tub of baking beans (so l won't be chucking them out lol) and had a go at making my own quiche. It tasted nice but the pastry round the edges was a bit of a disaster. It burnt by the time l had done the first bake with the beans in (10 mins) then the next bit without them (5mins). Maybe heat was too high. Then once l'd baked the quiche, l tried to trim the pastry but a lot of the burnt crumbs fell into the pie. Think my pastry was too thick (l just bought ready rolled and used it as was). Also the ready rolled didn't cover the whole dish so l tried to patch it with off cuts. Shambles. Your very thin pastry is much better too when it comes to the tidy-up trimming. I think a lot of us are afraid incase it all rips and tears. I haven't baked in donkey's years and am out of the way of it. Lots and lots of very helpful advice here. Thankyou so much for taking the time to do this. Very much appreciated indeed.👍

🙏🏼 Thank you.

LOVELY BEAUTIFUL PASTRY AMAZING THANKS YOU GOODNESS 🌟 DAPHNE COTTON ALWAYS 💜 AWESOME

hassle...............

I shall follow your technique slavishly and definitely put plastic in my oven

Thanks for sharing your expertise! Just bought a tart pan! This is the most logical and helpful video I've seen!

I would worry about the volatile components of the cling film making their way into the pastry and then being ingested when the tart is eaten.

I made this 2 days ago and it is so popular that I've just made it again! Thank you for this wonderful, tasty treat. I did add flaked almonds to the top to give a bit of nutty crunch 💗

So glad I decided to test your claim about cling film. The stuff I have is non-pvc clingfilm and it just melted.

my cling film melted ,so its back to baking paper

Excellent video, thanks for sharing

You'd think having a preheated oven open that long would lose the heat

Such a necessity yet not many informative videos about this. Great job! Can substitute cling by foil paper and shave the excess crust earlier on too.