A tart crust turns soggy when moisture reaches the pastry faster than the crust can resist or release it. The best solution depends on whether the filling is baked, cooked separately or added cold.
Bake the shell thoroughly
For wet fillings, blind bake with weights, then remove the weights and continue until the base is dry and lightly colored. A pale base often softens quickly.
Control filling moisture
Cool cooked fillings before adding them to a baked shell when the recipe permits. Drain very juicy fruit and avoid holding an assembled tart longer than necessary.
Add a barrier
A thin layer of chocolate, egg wash applied during baking, or another recipe-appropriate barrier can slow moisture transfer. Cool the crust completely before filling unless the method says otherwise.
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