Help with tartlets!!

[Justwayne]

I have to make several dozens of tartlets for a cocktail party. There will be three different kinds: mushroom, four-onion and tomato-gruyere. So I made three batches on the weekend to see if they are still OK the next day. While they still look and taste wonderful, I find that they are considerably more fragile the next day. They become hard to take without ending up with a big mess. I am using Tenderflake mini-tartlet crusts. I was really hoping to save some time and not have to make them the day of the party.

Any suggestion?

Thansk!

[chefj]

The only thing that I can think of is to do them ahead and re bake from frozen at the event.
unfortunately if you want a crisp shell Tarts and Tartlettes are really a same day item.

[nemo]

By "hard to take" do you mean when you pick it up it crumbles, or it's soggy?

If it's a cocktail party, that suggests afternoon or evening, so I'd make everything the day of because I would have time.

You don't specify if this is your party and you're making other things, or if you're just taking these to a party and this is the only thing you have to do. Please specify.

[Justwayne]

I mean they crumble. It's an evening affair and I am in charge of all the food. I already have the whole menu figured out but the tartlets are stressing me out! I might have to rethink me schudule so I can make them the day of. Or make the crust myself rather than using store-bought...

[katecm]

Can you fill the raw crusts with your fillings and freeze, then just cook the day of the party?

[Justwayne]

I would have to try. I'm afraid the onions would be soggy!