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".
180 K 4.2/5 (49 reviews)
1 hour
Easy
2 tartes
1 IngredientLast modified on: June 12th 2013
For 2 tartes, you will need:
- 1
100 g white chocolate - Total weight: 100 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 100 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 | 6 RDI=2 % | 60 RDI=6 % | 30 RDI=4 % | 530 RDI=30 % | 2,230 RDI: 30 % |
| Per 100 g | 6 RDI=2 % | 60 RDI=6 % | 30 RDI=4 % | 530 RDI=30 % | 2,230 RDI: 30 % |
| Per tarte | 3 RDI=1 % | 30 RDI=3 % | 10 RDI=2 % | 270 RDI=10 % | 1,120 RDI: 10 % |
How much will it cost?
- For 2 tartes : 2 €
- Per tarte : 1 €
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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: Corsican tarts, Raspberry tart, Tea and white chocolate biscuits, Strawberry Verveine Tart , Breton strawberry and verbena tart, ... See them all 8
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