When I making tarts with pate sucree, I blind bake the crust as directed . And when I cut the tart, the dough cracks in the middle in two or more halves. This doesn't happens when I don't blind bake the crust.
Absolutely not happy about this as these tarts are planned to be for sale (well, one day).
1. Too long to blind bake? I am aiming nice light caramel color of the dough. Even though the sides are browning faster than the bottom.
2. The crust is too thin (I usually make it about 4 mm or 0.15748 inch thick, as directed as well!) and perhaps it over dries? My bottom crust looks like this: http://parispatisser...ecitron4-XL.jpg
But sides are much thinner (also 4mm)
p.s. I made Tarte Au Citron by Jacques Genin and a fruit tart with pastry cream.
I brushed the second one with chocolate before filling with pastry cream as I was afraid that the crust would become soggy, however it was my mistake, the crust was dry already and the chocolate made it overly dry as didn't allow any moisture to go in. As a result it didn't went well with pastry cream: harsh crust + subtle cream. Nah.