ПЕСОЧНОЕ ТЕСТО для тарталеток sablé ПОШАГОВО/ Рассыпчатая основа ДЛЯ ТАРТА Shortcrust dough

This video demonstrates how to make a shortcrust pastry for tartlets using the sablé method. It covers mixing the dough with cold ingredients, achieving a crumbly texture, keeping everything chilled, rolling and shaping the dough, and baking at 155–160 °C until a uniform golden color is reached. An optional glaze of egg yolk and cream is shown to give the crust a glossy finish and protect it from moisture.