I made a tart with a filling of blended berries and yolks. The filling wasn't runny, but it soaked into the pie during cooling and the bottom got soggy. When I did more or less the same recipe with a lemon filling, it didn't occur (and the dough was softer, even though the butter was nice and soft and didn't melt). Why did it happen?
I baked the cake without the filling. Then I poured the filling and put it into the fridge. Should I have covered the base with egg before baking, would that form some sort of protective layer?