Fond de tarte professionnel : les fonds prêts à garnir Dutoit

Professional tart bases: Dutoit ready-to-fill tart shells

Ready-to-fill bases for your sweet and savory creations

Since 1888, La Mère Poulard has embodied sincere French gourmet food, founded on respect for the product, authentic taste, and demanding expertise. For professionals, this takes the form of two areas of expertise brought together under La Mère Poulard Professionnel.

Tart bases are made by Dutoit, who has been working with dough since 1951. Shortbread or sweet bases, savory shortcrust bases, mini-bases, and spoons: the base arrives ready to fill, and your filling makes the dish. Reliability, consistency, and mastery are at the heart of every product.

Key features

  • Shortbread or sweet bases and savory shortcrust bases, ready to fill

  • Mini-bases and spoons for the cocktail range

  • With butter or vegetable fat

  • Aluminum or paper pie dish, raw, cooked or frozen

  • Customizable diameters, weights, and recipes

  • Made by Dutoit, in Bohain-en-Vermandois

Choosing your tart base

Sweet, savory, cocktail

Sweet shortbread bases serve as the foundation for pastry tarts: fruit, pastry cream, ganache, flan filling. The shortbread dough is more melt-in-your-mouth and richer. For a longer hold that allows for filling without becoming soggy before serving, opt for sweet pastry dough.

Savory shortcrust bases cater to caterers and restaurants: quiches, savory tarts, egg and cream-based preparations. The dough is more neutral, with a hint of salt, and can withstand moist fillings and prolonged baking.

Mini-bases and spoons belong to the cocktail range. These formats are filled with a piping bag, arranged on a platter, and eaten in one bite. They are used with mini-bites and mini-puff pastry rolls from the same division.

Holding after filling

A tart base is judged in the display case, not straight out of the oven.

This is where Dutoit's work is evident: the precise baking results in a base that holds up after filling, without becoming soggy or collapsing. The pastry remains presentable in the display case, the quiche holds its shape on the buffet, and the cocktail bite can wait until serving.

Consistency then follows. The workshop operates on a stabilized process: from one order to the next, the thickness, baking, and hold remain constant. From one batch to the next, your tarts are identical. This is what the consumer expects when looking at your display.

Butter or vegetable, aluminum or paper, cooked or raw frozen

Each product is available in three variations, which you choose based on your menu and organization.

The fat: butter, for taste and menu mention; vegetable fat, for controlled cost.

The support: aluminum pie dish, for baking and presenting in the same container; paper pie dish, for easier unmolding and a more understated presentation.

Delivery condition: raw frozen, for baking in-house at the desired time and controlling the browning; cooked, for simply filling.

Versions with colors and inclusions (onion, basil, rosemary, tomato, and spices) are also possible.

Diameters, volumes, and packaging

Dutoit does not work from a fixed catalog. The diameters, weights, and recipes are customizable, and packaging is adapted to your logistics, in terms of pieces per carton and cartons per pallet.

You provide your production, order frequency, and service constraints, our professional team will develop a proposal and send you a quote.

Puff pastry, the other range from the division

In addition to tart bases, Dutoit designs puff pastry doughs, bouchées, and rolls ready to fill, with reverse puff pastry as their technical signature for creating your desserts. This topic is further detailed on the page dedicated to professional puff pastry.

The base is only the foundation. What is seen in the display case is your filling, and that is precisely how it should be.

 

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Emilie G. | La Mère Poulard editorial team
Published on · Updated on

Frequently Asked Questions

What is the difference between a sweet shortbread case and a savoury shortcrust case?
At Dutoit, the shortbread case has a more melting texture but should be served soon after filling. The sweet case is intended for patisserie tarts: fruit, cream, ganache. The sweet and savoury shortcrust cases stand up to moist fillings and longer baking: quiches, savoury tarts and egg and cream fillings.
Is the tart case delivered in its tin?
Yes. Dutoit delivers the case in its tin, and you choose which one: an aluminium tin, to bake and present in the same container, or a paper tin, for a plainer turning out and presentation. The choice is made when ordering, at the same time as the choice of fat. Dutoit also delivers cases without a tin, packed with protective inserts.
Are the tart cases delivered raw or baked?
Both. Dutoit delivers frozen raw, in which case the base is baked on your premises, leaving you in control of the colour. Frozen pre-baked, all that is left is to fill it, which helps when service time is short.
Does the tart case hold up once filled?
Yes. This is Dutoit's main focus: carefully controlled baking times produce a case that does not go soggy or collapse once filled. The piece stays presentable right through to service.
Do you offer mini cases for the cocktail range?
Yes. Dutoit mini cases and spoons are filled with a piping bag and eaten in a single bite. They are used alongside the mini canapé cases and mini rolls from the same range.
How do you get a quote for professional tart cases?
Use the quote request form, telling the La Mère Poulard Professionnel team what you need: diameters, weights, volumes, order frequency and delivery constraints. We will come back to you with a proposal and a lead time.