This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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".
181 K 4.2/5 (49 reviews)
1 hour
Easy
1 €
1 tarte
1 IngredientLast modified on: June 12th 2013
For 1 tarte, you will need:
- 1
50 g white chocolate - Total weight: 50 grams
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.
How much will it cost?
- For 1 tarte : 1 €
Change currency:
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: Strawberry Verveine Tart , Breton strawberry and verbena tart, Raspberry tart, Tea and white chocolate biscuits, Two-coloured chocolate-orange tart, ... See them all 8
Other recipes you may also like
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way. December 23th 2017577 K5 2 days 16 hours 30 min.
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste. May 8th 2011412 K3.8 1 hour 4 min.
How to bake blind
This method allows you to cook a tart case, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...). May 6th 2017940 K5 1 hour 40 min.
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (
Tagliatelle and courgette spaghetti, carbonara style
Classic pasta: tagliatelle mixed with courgette "spaghetti", and like for carbonara, with a sauce of egg yolks, cream, lemon juice and fried ham. February 21th 2011310 K4.7 55 min.