How to keep a tart pastry case crisp
The problem with tarts, and fruit tarts in particular, is that the filling (fruit, cream or whatever) ends up soaking into the pastry and turns it soft.
Here is a professional tip for avoiding this problem: spread a thin layer of white chocolate, which does not have a strong flavour, in the bottom of the tart. This seals the pastry and it will stay crisp.
French pastry chef have a verb for that, it's "chablonner".
Here is a professional tip for avoiding this problem: spread a thin layer of white chocolate, which does not have a strong flavour, in the bottom of the tart. This seals the pastry and it will stay crisp.
French pastry chef have a verb for that, it's "chablonner".
162K 4.2/5 based on 49 reviews
Last modified on: June 12th 2013
Keywords for this recipe:For 1 tarte, you will need:
- 1
50 g white chocolate - Total weight: 50 grams
Change measures:
Times for this recipe
Preparation: 10 min.
Resting: 20 min.
Cooking: 30 min.
All in all: 1 hour
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 2 - 5 min.
Melt 50 g white chocolate in a bain-marie.
Stage 3
You will notice how, unlike dark chocolate, white chocolate stays quite thick and pasty when melted.
Stage 4 - 10 min.
Spread a thin layer of white chocolate over the base and up the sides of the tart case.
The pasty consistency of the chocolate makes this tricky, so I advise you to use a pastry brush, holding the bristles firmly to make them stiffer.
The pasty consistency of the chocolate makes this tricky, so I advise you to use a pastry brush, holding the bristles firmly to make them stiffer.
Stage 5
The aim is to produce something like this: the pastry case (shown in brown) with a thin chocolate "lining" (yellow) to protect the pastry from the moist filling (red).
Stage 6 - 20 min.
Try to make an even layer over the whole of the pastry case.
Refrigerate for about 20 minutes.
Refrigerate for about 20 minutes.
Stage 7
Now your tart is ready for filling.
Remarks
Believe me, this tip will change your life! It works unbelievably well.
Of course, you can only do this with tarts that are not going to be cooked after filling. Doing this to a tart case that is about to go in the oven is useless.
It is easy to imagine this working (though I have yet to try it) with dark chocolate, though the chocolate flavour would be noticable, which might work well for certain tarts.
Of course, you can only do this with tarts that are not going to be cooked after filling. Doing this to a tart case that is about to go in the oven is useless.
It is easy to imagine this working (though I have yet to try it) with dark chocolate, though the chocolate flavour would be noticable, which might work well for certain tarts.
Keeping: A few hours in the fridge.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 3 1 % | 30 3 % | 10 2 % | 270 10 % | 1,120 10 % |
| Per 100 g | 6 2 % | 60 6 % | 30 4 % | 530 30 % | 2,230 30 % |
How much will it cost?
- For 1 tarte : 1.00 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
White chocolate
Like these other recipes: Blackberry and almond fondant tart, Two-coloured chocolate-orange tart, Breton strawberry and verbena tart, Strawberry Verveine Tart , Tea and white chocolate biscuits, ... See them all 8
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.January 27th 2017743K 313.7 36 min.
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.October 13th 2010284K 14 15 min.
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...October 24th 20171.1M 364.7 5 hours 6 min.
Nougat
Nougat is a sweet made with honey and almonds that has changed very little since ancient times. The nougat we know today is the Montelimar variety, in which egg whites are added to the basic recipe for a lighter texture. Here is a simplified version.June 19th 2013118K 15 1 hour 41 min.
Strawberry, kiwi and mascarpone verrines
Chopped kiwi with lemon, ripe strawberries and smooth mascarpone cream.June 12th 201659K5 22 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.