Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Prevent soggy tart shells

Fine Cooking Issue 88
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

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


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.