It isn’t always possible to fill fruit tarts just before serving, and I used to get frustrated at how soggy the tart shell would get. I discovered that a thin layer of chocolate between the shell and the filling solves the problem. I use a pastry brush to paint the inside of the shell with dark, milk or white chocolate. Once the chocolate hardens, I add the pastry cream or other filling, then decorate it with the fruit. The chocolate acts as a barrier, preventing the cream from penetrating the crust.
Mary Bendayan, North Woodmere, NY