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Help with tartlets!!

j
Justwayne Oct 3, 2011 12:32 PM

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!

  1. chefj Oct 4, 2011 05:30 PM

    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.

    1. n
      nemo Oct 4, 2011 04:42 PM

      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.

      1 Reply
      1. re: nemo
        j
        Justwayne Oct 4, 2011 04:52 PM

        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...

      2. k
        katecm Oct 4, 2011 11:18 AM

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

        1 Reply
        1. re: katecm
          j
          Justwayne Oct 4, 2011 12:10 PM

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

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