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How to keep a tart pastry case crisp

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".

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Last modified on: June 12th 2013

For 1 tarte, you will need:

How long does it take?

Fulfillment
PreparationRestingCookingStart to finish
10 min.20 min.30 min.1 hour
Preservation:
A few hours in the fridge
At what time?
Work this out...

Step by step recipe

Stage 1
25 min.
How to keep a tart pastry case crisp : Photo of step #1 Bake your pastry case blind, then leave to cool on a wire rack.
Stage 2
5 min.
How to keep a tart pastry case crisp : Photo of step #2 Melt 50 g white chocolate in a bain-marie.
Stage 3
How to keep a tart pastry case crisp : Photo of step #3 You will notice how, unlike dark chocolate, white chocolate stays quite thick and pasty when melted.
Stage 4
10 min.
How to keep a tart pastry case crisp : Photo of step #4 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.
Stage 5
How to keep a tart pastry case crisp : Photo of step #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.
How to keep a tart pastry case crisp : Photo of step #6 Try to make an even layer over the whole of the pastry case.

Refrigerate for about 20 minutes.
Stage 7
How to keep a tart pastry case crisp : Photo of step #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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

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Source

Home made.

More recipes?

This recipe use (among others)
White chocolateWhite chocolate: You can check-out other recipes which use it, like for example: Corsican tarts, Two-coloured chocolate-orange tart, Strawberry tart, Strawberry Verveine Tart , Tea and white chocolate biscuits, ... All

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