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".
169 K 4.2/5 (49 reviews)
1 hour
Easy
1 tarte
1 IngredientLast modified on: June 12th 2013
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 RDI=1 % | 30 RDI=3 % | 10 RDI=2 % | 270 RDI=10 % | 1,120 RDI: 10 % |
| Per 100 g | 6 RDI=2 % | 60 RDI=6 % | 30 RDI=4 % | 530 RDI=30 % | 2,230 RDI: 30 % |
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: Two-coloured chocolate-orange tart, Breton strawberry and verbena tart, Tea and white chocolate biscuits, Strawberry tart, Raspberry tart, ... See them all 8
Other recipes you may also like
Fougasse with bacon and Comté
This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread).October 24th 2017339 K4.1 3 hours 9 min.
Gougères
Gougères are small cheese choux pastries, sometimes (like here) with bits of ham.February 21th 2011244 K 13.8 60 min.
Sausage with duchess potatoes and a Mont d'Or fondue
The duchess potatoes are poached in a roll before being sliced and fried. They are served in alternate layers with slices of sausage, also cooked in two stages (boiled then fried), then topped with a fondue of Mont d'Or cheese.December 12th 2010196 K3.9 2 hours 15 min.
Brioche galette
This galette (flat cake) is made with brioche dough, stuck with little pieces of butter and sprinkled with sugar.February 23th 201295 K4.8 2 hours 3 min.
Quick prawn curry
A very quick way to prepare a creamy prawn curry with lime and spring onion.August 12th 2015131 K5 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-27)
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.