Cooking-ez.com

963 easy and fully explained recipes, with 20,808 photos and 77 videos

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".

56,5854.7/5

Grade this recipe :

Last modified on: June 12th 2013

For 1 tarte, you will need:

How long does it take?

PreparationRestingCookingStart to finish
10 min.20 min.30 min.1 hour
Preservation: A few hours in the fridge
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

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

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

Whole recipe
CaloriesProteins CarbohydratesFats
2673 gr31 gr15 gr
13 %1 %3 %2 %
Per 100 g
CaloriesProteins CarbohydratesFats
5336 gr62 gr29 gr
27 %2 %6 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 tarte : 1.00 €

Note : These prices are only approximate.

Change currency:

Source: Home made.
Grade this recipe :

More recipes?

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

visitors have also looked at

Epiphany galette
Epiphany galette
Crème brulée
Crème brulée
Praline rochers
Praline rochers
Calissons
Calissons
Flaky chocolate brioche
Flaky chocolate brioche

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-12-16)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page