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Fruit tart help needed

post #1 of 5
Thread Starter 
Hi need help, I am making fruit tarts for catering event, what is the best shells to use that I can purchase commercially ? Is FILO shells ok? Also can I refridgerate overnight for evening event next day . Making 120 of them.
Thank you
post #2 of 5

I know that in my last company (in town, in a hotel) we used the commercial short crust pastry shells and we always had compliments of our fruit tartlets.  We also made it in advance.  Hope this helps.

post #3 of 5
Quote:
Originally Posted by lovefood2 View Post

Hi need help, I am making fruit tarts for catering event, what is the best shells to use that I can purchase commercially ? Is FILO shells ok? Also can I refridgerate overnight for evening event next day . Making 120 of them.
Thank you
post #4 of 5
I have had great luck with Albert Usters products. A little pricey but well worth the expense. I brush the bottoms with white coating chocolate to prevent soggy. You can refrigerate the finished product. They are sturdy enough to handle that. FILO will lose its crisp if filled with a pastry cream and refrigerated. You can also make them yourself. I use a good butter cookie dough and treat it like blind baked pie crust. Good luck.
post #5 of 5

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.

 

http://www.lba-inc.com/?portfolio=pie-tart-shells-doughs

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