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A question about a recipe: Plum and Blueberry Custard Tart with a Hazelnut Crust

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I have a question about the recipe "Plum and Blueberry Custard Tart with a Hazelnut Crust" from WinnieAb. Crust extremely soggy? Wish to make again but need to know how to avoid sogginess.

asked by Strudel about 4 years ago

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2 answers 877 views
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Monita

Monita is a Recipe Tester for Food52

added about 4 years ago

2 things may have happened. 1) the crust wasn't pre-baked long enough so it may have still be doughy inside; or 2) there was a hole somewhere in the crust and the filling leaked in causing the crust to get soggy.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

In addition to par-baking the crust longer, you could also try warming the filling to about 120° or 130°F before putting it in the prebaked crust. (Do this carefully, to avoid curdling the egg.) That reduces the amount of time the wet filling spends in contact with the crust before it sets. This trick also works for pumpkin and other custard-type pies.

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