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How to keep a tart pastry case crisp

Name: How to keep a tart pastry case crisp
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1 tarte
Cuisine: French
Ingredients: 50 g white chocolate

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".

182 K 4.2/5 (49 reviews)

1 hour

Easy

1 €

1 tarte

1 Ingredient

Last modified on: June 12^th 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

When should you start or finish this recipe?

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 1 - ⌛ 25 min.

How to keep a tart pastry case crisp : Stage 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 : Stage 2

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.

How to keep a tart pastry case crisp : Stage 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

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 : Stage 6

Try to make an even layer over the whole of the pastry case.

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.

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 %