Its actually for my boyfriend's 30th (and it's him and his family that I'll be away with for the 2 weeks previously) so that parts not a problem! It won't be the end of the world if any of them don't work out, it - I'd just rather they did! Are there any desserts you would recommend that do freeze well? Preferably not "frozen" desserts (i.e. that have to be served frozen) as they will have to be transported once I get back.
Can you freeze passionfruit tart??
Hi all,
I'm making some desserts for a birthday party in May but unfortunately I'll be on holidays for two weeks before the party so I need to get them done now and freeze them. So far I'm planning:
- a baked chocolate cheesecake (which apparently freezes well);
- a blackcurrant delice (which is a bit of a gamble but as it has to be chilled/frozen for several hours before the glaze is added I presume once I don't allow it to defrost when adding the glaze I can refreeze it quickly and keep it for for a couple of weeks without altering the texture);
-a passion fruit tart (which I can't figure out whether it can be frozen or not).
I'm planning a similar filling mix to a classic lemon tart (eggs, cream etc.) but with passionfruit instead of lemon. Opinions seem to differ online as to how well a lemon tart can be frozen but I'm pretty sure I recall doing it successfully in the past. I'm hoping a passion fruit version will be similar...? I might also add a meringue topping but I'll do that on the day once it has been defrosted.
If anyone has frozen any of these before I'd really appreciate your advice
I'm making some desserts for a birthday party in May but unfortunately I'll be on holidays for two weeks before the party so I need to get them done now and freeze them. So far I'm planning:
- a baked chocolate cheesecake (which apparently freezes well);
- a blackcurrant delice (which is a bit of a gamble but as it has to be chilled/frozen for several hours before the glaze is added I presume once I don't allow it to defrost when adding the glaze I can refreeze it quickly and keep it for for a couple of weeks without altering the texture);
-a passion fruit tart (which I can't figure out whether it can be frozen or not).
I'm planning a similar filling mix to a classic lemon tart (eggs, cream etc.) but with passionfruit instead of lemon. Opinions seem to differ online as to how well a lemon tart can be frozen but I'm pretty sure I recall doing it successfully in the past. I'm hoping a passion fruit version will be similar...? I might also add a meringue topping but I'll do that on the day once it has been defrosted.
If anyone has frozen any of these before I'd really appreciate your advice
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