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".
169 K 4.2/5 (49 reviews)
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Last modified on: June 12th 2013
For 1 tarte, you will need:
  • 1 white chocolate 50 g white chocolate
  • Total weight: 50 grams

Change these quantities to make:
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
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
Melt 50 g white chocolate in a bain-marie.

Stage 3
How to keep a tart pastry case crisp
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
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
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
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
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 recipe3 RDI=1 %30 RDI=3 %10 RDI=2 %270 RDI=10 %1,120 RDI: 10 %
Per 100 g6 RDI=2 %60 RDI=6 %30 RDI=4 %530 RDI=30 %2,230 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk
How much will it cost?
  • For 1 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)
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