I'm baking a fruit tart for New Year's Eve. I want to use a shortbread crust topped with custard and then sliced fruits. How do I keep the crust from getting soggy?Thank you.
I take it you're blind baking the crust. Try brushing the pastry with beaten egg white before baking, It will form a barrier and prevent soggy crust. Also don't assemble it too early.
You can also place a thin layer of jam (such as raspberry or apricot) between the custard and the pastry.
I sometimes like to brush the baked crust with melted white chocolate.
That sounds like a great idea. I will try it.
I tried the melted white chocolate layer and it worked beautifully with the lemon curd and fresh fruit. Thank you, gmm.
Glad it worked out! Sounds delicious!
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