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".
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Last modified on: June 12th 2013

Keywords for this recipe:TartBottomSoakingWhite chocolateCrispyBrushChablonner
For 1 tarte, you will need:
  • 0 white chocolate 50 g white chocolate
  • Total weight: 50 grams

Change these quantities to make: 1 tarte 2 tartes 3 tartes
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart 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 ... ?
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Step by step recipe


Stage 1 - 25 min.
How to keep a tart pastry case crisp : Photo of step #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 : Photo of step #2
Melt 50 g white chocolate in a bain-marie.

Stage 3
How to keep a tart pastry case crisp : Photo of step #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 : Photo of step #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
How to keep a tart pastry case crisp : Photo of step #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 : Photo of step #6
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 : Photo of step #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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
267 Kcal or 1,118 Kj3 gr31 gr15 gr
13 %1 %3 %2 %
Per 100 g
Energetic valueProteins CarbohydratesFats
533 Kcal or 2,232 Kj6 gr62 gr29 gr
27 %2 %6 %4 %
Per tarte
Energetic valueProteins CarbohydratesFats
267 Kcal or 1,118 Kj3 gr31 gr15 gr
13 %1 %3 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 1 tarte : 1.00 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
White chocolateWhite chocolate: You can check-out other recipes which use it, like for example: Raspberry tart, Strawberry Verveine Tart , Strawberry tart, Blackberry and almond fondant tart, Tea and white chocolate biscuits, ... All
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