Need help with fruit tart crusts!

[Luv to Cook]

Hi everyone,

I am making fruit tarts with a cream cheese filling for a party on Friday nite. I usually make the pie crust ahead of time and then fill the crusts with the cream chesse filling and fruit just before serving. I have found that the crust gets soggy if I fill them too far ahead of time.

This time I need to make them for someone else who will be serving them on Friday nite. I will not be there in the evening so I will need to assemble them ahead of time. Does anyone have any ideas on how to prevent them from getting soggy if I pre-fill them (roughly 8 hours ahead of time)?

TIA!
Anita

[ama47369]

Perhaps you could spread a thin layer of melted white or milk chocolate on the crust before adding the fillings. I have heard that this keeps the crust from getting soggy, but never tried it.

[Mamasue]

Heat some jam which can be spreadable with a pastry brush and brush it on the bottom of your cooked pastry crust. Brushing the fruit top of your tart also gives it a nice sheen. I usually use apricot.

[Luv to Cook]

Thanks for the ideas. Mamasue, I usually use corn syrup on the top. Would I be able to use that on the crust?

Thanks!

Anita