i freeze lemon curd, and it defrosts just fine. i press a layer of plastic wrap onto the surface of the curd to keep it from getting icy.
VVVanessa - what about the crust combo? I'm wondering if it wouldn't be best to freeze the tart shells and the curd separately? Haven't actually tried it, so am curious about your (or others') success with this?
I guess that is part of my question. Should I bake shells, assemble and freeze the whole combo ahead and just thaw or do shells, freeze, then day ahead bake shells and then fill?
I think you (and your guests) will be happier if they are not frozen - just does not taste the same when frozen.
Cynthia is a trusted source on Bread/Baking.
The method that will likely give you the best results is to make your tart dough (I always make enough dough for 2-4 tarts so it's easy to a so-to-speak rabbit out of the hat when I need to), shape it into disks about 3/4" thick, double-wrap it in plastic, and freeze them. Same with the lemon curd. It's enough of a process to make, that it's well worth making a double batch and freezing it in two single batches. A piece of plastic directly in contact with the surface will keep a skin from forming. Then, the day before the day that you plan to serve the tart, pull what you need to the refrigerator, and on serving day, roll and bake the shell, pour in the filling, finish it off in your own way, and there you are!
Vvanessa and Boulangere took the words right out of my mouth!
Please enter a valid email address.
Well played. You deserve a cookie.
To thank you for being a friend
Last Chance for Free Shipping
Make Donut Ice Cream
Who Will Win Our Bake Off?
A Genius No-Cook French Tomato Sauce Recipe
How—and Why—Did Fruitcake Become a Slur?
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
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.)