Does Your Shortcrust Pastry Become Soft?

Often shortcrust pastry in the refrigerator becomes soft; for example, a shortcrust shell filled with a cream loses its crispness after a few hours. How can we avoid this? How can we keep the shortcrust pastry crisp and therefore tastier? We must protect the pastry from moisture. We do this by creating a waterproof layer between the pastry and the moisture; fat is perfect for creating this barrier. You should therefore coat the pastry with a fat such as cocoa butter or a chocolate that best matches that dessert, for example dark, white, fruit-flavored, etc. Let’s see how to waterproof shortcrust shells.