Make sure the dough is properly chilled before rolling. Roll out the dough evenly and press it firmly into the tart pan.
Add liquid (water or egg) gradually until the dough comes together. Not too much though, as it can make the dough sticky!
Dust the crust with flour or ground nuts before adding wet fillings to create a barrier. If you’re out of nuts, brush the crust with egg wash or melted chocolate to seal it.
Baking is truly a science and getting the perfect tart is a thing of beauty. Here are some easy hacks to help overcome the most common kitchen issues.
Try blind baking the crust before adding wet fillings. Brush the crust with egg wash or melted chocolate to create a barrier between the crust and the filling.
Rotate the tart in the oven halfway through the baking time. You can also try a pie shield or aluminium foil around the edges
Reduce the baking time or adjust the oven temperature. Cover the tart with foil if the crust is browning too quickly
Let the tart cool completely before slicing. Try using fewer liquids or increasing thickeners like cornstarch or flour in the filling.