Fruit tart help needed
I love LBA products. I use the 2" or 3" tart shells all the time for individual fruit tarts. I bake off the shells, rub the insides with a thin layer of melted white chocolate so the shells don't get soggy, then fill with pastry cream. I refrigerate them that way until the day of the order. On the day they are due is when I top them with fruit and glaze them with apricot glaze. I really don't recommend topping them with fruit the day before. They'll be JUST OK if you do that. They will look excellent if you top them the day-of.