Tart Troubleshooting: Avoiding Cracks and Leaks

Tarts can be one of the most rewarding desserts to make – flaky shell, smooth filling, and a slice that holds up just right. But if you’ve ever pulled one out of the oven and spotted cracks or found a puddle of chocolate filling under the pan, you know they come with their share of challenges. In the end, it's you, the tart shell, and the jewel of the entire dessert – the Bournville chocolate ganache tart filling, which makes or breaks the dessert. So, here’s how to solve the most common problems associated with baking the tart shell or shells, without overcomplicating things, because let's face it, a homemade buttery tart shell is always better than a store-bought one, even though that might test your patience, energy, and skills.

Cracks in the Tart Shell

Cracks usually happen when the dough is too dry, rolled out too thin, or not pressed in properly. To prevent this, make sure your butter is cold and don’t overmix the dough – stop as soon as it comes together. If it feels crumbly, add a tiny splash of cold water to help it bind. When pressing it into the pan, pay attention to the edges and corners, and if you notice any cracks before baking, patch them with leftover dough. You can also brush the crust with a bit of beaten egg halfway through baking and return it to the oven for a few minutes; this helps seal small splits and strengthens the shell.

Leaking Filling

Leaks usually start from cracks or gaps in the crust, or if the tart pan isn’t tightly sealed at the bottom. To avoid this, always press the dough gently but firmly into the pan, making sure there are no air pockets, especially along the sides. Blind baking – baking the crust without the filling – helps create a solid base that’s less likely to leak. Choose a tart pan that fits together snugly and doesn’t shift when lifted. Once baked, let the crust cool completely before pouring in any liquid fillings, especially if they’re soft or custard-based.

Soggy Bottom

A soggy base happens when the filling is too wet or the crust isn’t baked long enough. A good trick is to preheat a baking tray and place the tart pan directly on it to help the bottom of the tart pan bake faster and more evenly. For non-creamy fillings other than the likes of lemon and chocolate, say, juicier fruit fillings, let the fruit sit with sugar first so it releases excess juice, and try not to overfill the tart. Blind baking is your best friend here, too, especially when you brush the base with a bit of egg or melted chocolate after it comes out of the oven; this acts as a barrier between the crust and any wet filling that goes in later.

Cooling Cracks

Even if your crust and filling come out perfectly, cutting short the cooling step can undo all that effort. Let the tart sit in the pan for about 15-20 minutes after baking before trying to remove it from its plate. This is especially if you’re making a tart with a soft or creamy center, for those, pop it in the fridge once it cools slightly so it can firm up without cracking or sinking in the middle. A gentle cool-down helps the tart keep its shape and keeps both the crust and filling from breaking apart.

Shrinking Crust

A shrinking crust usually means the dough was stretched too much while being rolled out or wasn’t chilled before baking. To avoid this, roll the dough gently and always a bit larger than your pan so it fits without pulling or tugging. Once it’s in the pan, press it in softly and let it rest in the fridge for at least 20-30 minutes before baking. The chilling time helps the dough firm up and keeps it from snapping back in the oven. Also, make sure not to trim the edges too close before baking; leave a slight overhang and trim it after the crust is baked and cooled slightly – that way it holds its shape better.