"Chablonne" this French technique uses a thin brush applied layer of chocolate to seal a cake or tart shell so it doesn't turn in to a soggy mush. A layer of Chablonne (chocolate) is also used to seal cakes that have been drenched with syrup to avoid breakage and leaks.

In this case I used white chocolate so not to alter the delicate flavor of the fruit and filling. It actually worked wonderful!!! The flavors married well and the tart shell survived crisp in the moisture of the filling and the fridge.