Freezing tarts!

lostinrates

Help please!

I am trying new recipes for tarts with large amounts of both double cream and alcohol in them, Is this just going to split if I freeze it, ( it would be cooked)

pigpen

Normal night out round here.. soon warm up when you get your beer coat on

It shouldn't if cooked.. alcohol evaporates at 75'C ish so wouldn't be there ... try it, it'll probably be fine.

lostinrates

pigpen wrote: »

Normal night out round here.. soon warm up when you get your beer coat on

It shouldn't if cooked.. alcohol evaporates at 75'C ish so wouldn't be there ... try it, it'll probably be fine.

Thanks pig pen. I have a bad track record with some frozen creamy things, makes me nervous! Its a new recipe I'm playing with so expecting quite a few trial and error tarts. But not to error to eat hopefully!

kezlou

Piggers:rotfl::rotfl:

I've only ever frozen them with double cream and sugar. I think with alcohol it should be fine if, cooked.

pigpen

the cream is used in cheesecake and some of those are cooked and then frozen and they are ok... I'm a trial and error person too... carrot cake is the only thing ever to defeat me.

lostinrates

pigpen wrote: »

the cream is used in cheesecake and some of those are cooked and then frozen and they are ok... I'm a trial and error person too... carrot cake is the only thing ever to defeat me.

I used to make carrot cake almost with my eyes closed, but DH decided he didn't want any more till we are in our forties.

Yes, I freeze cheese cake, and ice creams. Creamy soups always split nastily for me for some reason, and custards sometimes do. (Silly, as what else is british style ice cream?). Anyway, essentially I guess this is a custard tart, so, that should be ok to freeze?

(Btw, I hate custard tart :rotfl:)