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Freezing butter tarts

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I have to make a large number of butter tarts for an event and am wondering how far ahead they can be successfully frozen and if there will be a problem with sogginess when defrosted. All advice appreciated.

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  1. If they were frozen solid and then stored in a airtight container, you should be able to keep them for 30 days w/o problems.

    I like to place them in a warm(150-200°F) oven, just to crisp them up when defrosted.

    1 Reply
    1. re: Kelli2006

      I've stored them for a couple of months in the deep freeze, in tupperware, no problems. I make my own pastry, and it doesn't get soggy; can't speak for commercial pastry shells.

    2. I always run down the logic in these situations....
      I see frozen butter tart squares in the stores all the time. I've also seen frozen butter tarts there. So, they must be freezable.
      I agree with Kelli....I'd want to crisp them a little.
      The other option would be to freeze the shells, as they are the long part of the preparation, and make them up with the filling, the day before.