keeping tart shells crisp

[MightyD]

is there any other way of keeping a tart shell crisp other than brushing melted chocolate on the bottom? how about a thin layer of clear glaze - would that work?

[Badiane]

If you are talking about pre-baking and then filling, which I assume you are, you can brush the insides with egg white prior to baking, which forms a seal and should help. Or a bit of melted sugar - on the way to caramel but not colored unless you wanted it to be, of course.

I would think that glaze or jam might work for a little while, but they contain moisture as well, so might not hold up as long as you would like.

[JayBassin]

Brush on melted caramel in a very thin layer. It will melt from any juice extruded from the tart filling, depending on the filling.

[chefpeon]

Or a bit of melted sugar - on the way to caramel but not colored unless you wanted it to be, of course.

I would think that glaze or jam might work for a little while, but they contain moisture as well, so might not hold up as long as you would like.

I'm fairly sure that melted sugar or caramel would liquify in the presence of whatever filling was in the tart shell...I don't think it would make a good barrier at all.

Jam too, does nothing to keep a tart shell crisp.

I have brushed the insides of unbaked tart shells with egg whites, then baked, but also found it to be virtually ineffective in preventing sog as well.

I have yet to find anything that works as well as white chocolate or dark chocolate.

Edited September 27, 2005 by chefpeon (log)

[MightyD]

i wonder if melted cocoa butter would work ... kinda like chocolate but without the strong choc flavor.

has anyone tried this?

[Wendy DeBord]

I haven't tried that, but it should definately work MightyD. It's about equal to adding a thin coat of wax.................. no flavor.

I'd rather use white chocolate instead of cocoa butter.

[gibfalc]

I haven't tried that, but it should definately work MightyD. It's about equal to adding a thin coat of wax.................. no flavor.

I'd rather use white chocolate instead of cocoa butter.

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Try brushing on some mycryo while the shell is still warm this way you get a thin but very protective layer that is almost flavorless. This works very well

[Drewman]

Par bake the shells, then egg wash with a mixture of 100 grams yolks & 10 grams heavy cream. The tart shells will keep for 48 hours easily.

[nightscotsman]

We spray tartlet shells with cocoa butter. Spraying gives a very, very thin coat so you don't really taste it, but effectively moisture proofs.

[JayBassin]

Have you considered using a nut crust instead of a pastry crust?

[MightyD]

yeah, thought about using a nut crust but is not very cost-efficient for me right now.

so far, i'm kinda leaning towards the cocoa butter thing - am trying to keep the flavors as pure as possible except when i'm actually making chocolate tarts!

drewman - do you pop the tart shells back into the oven after egg-washing them? do they leave a noticeable "skin"?