Hi,
I have a catering order for this Saturday and they would like an assortment of bite size desserts. One of the requested items is min fruit tartlets, the only problem is there is no refirgeration at the venue and the items will have to be stored at room temperature for severl hours before being served.
Is there any sort of filling that can sit out? I know most whipped creams, custard and curds can only be out of refrigeration for 2 hours.
Can I freeze the fruit tarts and hope they thaw by serving time?
OR should I offer a substitution like mini blueberry pie tarlets and garnish them with fresh fruit instead?
Suggestions welcome!
Hi @bakergurl92
For some reason the first thing that popped in my head when I read your post was mini pineapple upside-down cakes. Don't know if that's something that would appeal to you and your clients/guests though....
Personally I wouldn't freeze the tarts because it could make the crust soggy, but it depends on what kind of tart dough you're using.
The only tart recipe that springs to mind, which can stand up to the heat, is the greek 'pasta flora', basically a fruit jam tart that could be served as is, or topped with fresh fruit right before serving.
There are plenty of recipes online, and it's really just a pate sucree tart shell baked with a generous blob of your choice of jam, but here's one that's pretty close to the traditional greek tart:
http://allrecipes.co.uk/recipe/17053/greek-jam-tart--pasta-flora-.aspx
you could garnish with curls of citrus zest too -- also you can make a large piece of lattice top with narrow strips of pie crust -- cut them with a round cutter to place on the tarts -- pick them up with a pastry cutter or wide spatula -- could be frozen first for easier handling --
if you freeze anything -- test it in advance -- to be sure it doesn't lose flavor or form in the process -- i'm surprised that you would think they might not be defrosted in several hours at room temperature -- placing them on a marble top hastens the thawing -- a mini tart could be room temp in 30 to 45 minutes
Just saw a magazine & this idea poped out to me. Don't know exactly how to make it but they had a lg affair of (almost ground) nuts & raisins in phylo crust. Also showed a citrus (orange or tangerine segments?) in a glaze made by thickening the juice from a can. That might work. What about trying grapes in a similar thickened juice?
Hi guys.
Thanks for the suggestions. I ended up maknig bluberry pie tarlets as the fruit option. I also did chocolate ganache tarlets, s'mores tartlets and baklava cups.
Everything seemed to be a hit.
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