I'm making nannydeb's Heirloom Tomato and Mascarpone Tart. I'm wondering if it's OK to speed the cooling of the tart shell by putting it in the fridge. I'm not that experienced with pastry, so I'm not sure if that will upset some ideal process whereby it cools at air temp.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)