News
The “Extreme Tart Crust Formula” Developed for the World Championship How do you make a tart crust that is both crisp and stable—without using pie weights?
Back to list
More butter makes the crust crispier, but also more prone to deformation.
More flour makes it more stable, but can compromise its delicate, flaky texture.
Without relying on pie weights, the only solution was to go back to the fundamentals and let the formula itself provide the necessary structure and stability.
The extreme conditions of a world championship pushed Chef Izumi to find an even more precise balance between crispness and structural stability.
For tart shells, we also use ingredients such as French flour and French Beurre Charentes-Poitou AOP butter.
🐨 For inquiries, please feel free to contact the Chia Shun editorial team or our sales team.