[Sca-cooks] Freezing prebaked tartlet crusts

[Robyn.Hodgkin at affa.gov.au]

I do this all the time; it is a great way to prepare for a feast (or cocktail party).  Its especially good if the tarts you are making in the end are going into the oven, as the oven will just re-crisp the shells nicely.

Once your pastry shells have cooled they will be quite sturdy. I usually just stack them one inside the other and put them in an airtight container. I try and fill the container as much as possible to minimise the air contact.

You can put a layer of greaseproof paper between each layer if you want, but I no longer bother and usually have little or no trouble separating the shells - mind you I use tart trays not muffin trays and the deeper more sharply edged muffin shaped shells might stick more.  The shells last a couple of months in the freezer.

Kiriel