How can you identify doneness in a tart crust and in a choux pastry?

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Doneness is shown by appearance and texture rather than time. For a tart crust, you’re aiming for a golden-brown color and a crisp, firm bite, with the bottom fully set and not pale or soggy. For choux pastry, it should rise and puff with an even color and develop a dry, crisp exterior; when you tap it, a hollow sound confirms an interior that’s fully cooked and dry. The other options describe states that would indicate underbaked, overbaked, or improperly cooked textures, which don’t match how these pastries should feel and look when done.