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".
144K 46 4.3
Last modified on: June 12th 2013
Keywords for this recipe:For 1 tarte, you will need:
- 1
50 g white chocolate - Total weight: 50 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 10 min. | 20 min. | 30 min. | 1 hour |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 267 Kcal or 1,118 Kj | 3 gr | 31 gr | 15 gr |
| 13 % | 1 % | 3 % | 2 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 533 Kcal or 2,232 Kj | 6 gr | 62 gr | 29 gr |
| 27 % | 2 % | 6 % | 4 % |
| Per tarte | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 267 Kcal or 1,118 Kj | 3 gr | 31 gr | 15 gr |
| 13 % | 1 % | 3 % | 2 % |
How much will it cost?
- For 1 tarte : 1.00 €
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: You can check-out other recipes which use it, like for example: Strawberry Verveine Tart , Blackberry and almond fondant tart, Breton strawberry and verbena tart, Tea and white chocolate biscuits, Strawberry tart, ... All |
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